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1036
Enquire within upon everything
·
Robert Kemp Philp
19
[THE
MISER
FASTS
WITH
GREEDY
MIND
TO
SPARE.]
ii.
Mutton.
Shoulder;
breast
(the
belly);
over
which
are
the
loin
(chump,
or
tail
end):
loin
(best
end):
neck
(best
end);
neck
(scrag
end);
leg;
haunch,
or
leg
and
chump
end
of
loin;
and
head.
A
chine
is
two
necks;
a
saddle,
two
loins.
Mutton
is
best
in
winter,
spring,
and
autumn.
iii.
Lamb
is
cut
into
fore
quarter
and
hind
quarter;
saddle;
loin;
neck;
breast;
leg;
and
shoulder.
Grass
lamb
is
in
season
from
Easter
to
Michaelmas;
house
lamb
from
Christmas
to
Lady-day.
iv.
Pork
is
cut
into
leg,
hand
or
shoulder;
hind
loin;
fore
loin;
belly-part;
spare-rib,
or
neck;
and
head.
Pork
is
in
season
nearly
all
the
year
round,
but
is
better
relished
in
winter
than
in
summer.
v.
Veal
is
cut
into
neck
(scrag
end);
neck
(best
end);
loin
(best
end);
loin
(chump,
or
tail
end);
fillet
(upper
part
of
hind
leg);
hind
knuckle,
which
joins
the
fillet;
knuckle
of
fore
leg;
blade
(bone
of
shoulder);
breast
(best
end);
and
breast
(brisket
end).
Veal
is
always
in
season,
but
dear
in
winter
and
spring.
vi.
Venison
is
cut
into
haunch;
neck;
shoulder;
and
breast.
Doe
venison
is
best
in
January,
October,
November,
and
December,
and
buck
venison
in
June,
July,
August,
and
September.
vii.
Scottish
Mode
of
Division.
According
to
the
English
method
the
carcase
of
beef
is
disposed
of
more
economically
than
upon
the
Scotch
plan.
The
English
plan
affords
better
steaks,
and
better
joints
for
roasting;
but
the
Scotch
plan
gives
a
greater
variety
of
pieces
for
boiling.
The
names
of
pieces
in
the
Scotch
plan,
not
found
in
the
English,
are:
Marker
Marker
Fine marker
White-out
Fine white-out
Circle
Paint
Unmarker
Hand
Scalpel
Dice
Sieve
Purify
Undo
Redo
Start over
