Ingredients
- 33 fish
- 77 shell-fish
- five large animals are divided by the butchers
- 7 ribs
- 4 ribs
- 2 ribs
- two loins
Directions
SOUPS, 33
FISH, 77
SHELL-FISH, 108
BEEF, 138
MUTTON, 173
VEAL, 188
PORK, 216
HAM AND BACON, 235
VENISON, 252
POULTRY AND GAME, 265
SAUCES, 309
VEGETABLES, 343
BREAD, PLAIN CAKES, ETC., 401
PLAIN DESSERTS, 444
FINE DESSERTS, 469
FINE CAKES, 516
SWEETMEATS, 543
PICKLES, 568
PREPARATIONS FOR THE SICK, 581
MISCELLANEOUS RECEIPTS, 595
WORTH KNOWING, 645
FIGURES EXPLANATORY OF THE PIECES INTO WHICH THE FIVE LARGE ANIMALS ARE DIVIDED BY THE BUTCHERS.
1. Sirloin. 2. Rump. 3. Edge Bone. 4. Buttock. 5. Mouse Buttock. 6. Leg. 7. Thick Flank. 8. Veiny Piece. 9. Thin Flank. 10. Fore Rib: 7 Ribs. 11. Middle Rib: 4 Ribs. 12. Chuck Rib: 2 Ribs. 13. Brisket. 14. Shoulder, or Leg of Mutton Piece. 15. Clod. 16. Neck, or Sticking Piece. 17. Shin. 18. Cheek.
1. Loin, Best End. 2. Fillet. 3. Loin, Chump End. 4. Hind Knuckle. 5. Neck, Best End. 6. Breast, Best End. 7. Blade Bone. 8. Fore Knuckle. 9. Breast, Brisket End. 10. Neck, Scrag End.
1. Leg. 2. Shoulder. 3. Loin, Best End. 4. Loin, Chump End. 5. Neck, Best End. 6. Breast. 7. Neck, Scrag End.
_Note._--A Chine is two Loins; and a Saddle is two Loins and two Necks of the Best End.
1. Leg. 2. Hind Loin. 3. Fore Loin. 4. Spare Rib. 5. Hand. 6. Spring.
1. Shoulder. 2. Neck. 3. Haunch. 4. Breast. 5. Scrag.
MISS LESLIE'S