Enquire within upon everything

[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: