Cookery and domestic economy, for young housewives. Including directions for servants / by the mistress of a family.

Date:
1838
Catalogue details

Licence: Public Domain Mark

Credit: Cookery and domestic economy, for young housewives. Including directions for servants / by the mistress of a family. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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    much better steak than when cut as in figure 2. The Scotch plan, on the other hand, gives more pieces for boiling ; and thus each way seems suitable to the taste of the people who have respectively adopted them. Figure 3 represents the English plan of cutting up mutton. No. 1, extending across and marked as a circle, is the shoulder, 2 is the scrag end of the neck, 3 breast, 4 loin, 5 leg, 6 best end of neck. The slanting line betwixt 4 and 5, is the division of the fore and hind quarter. The dotted line across the shoulder, shows where the neck is separated from the breast after the shoulder is off. Two loins united, form a saddle of mutton. Figure 4 represents a side of mutton marked for cutting on the Scotch plan. No. 1 is the gigot, 2 the loin, and both together form the hind quarter ; 3 is the back ribs, and 4 the breast, both forming the fore quarter. Lamb is cut up in v the same manner, when not sold in quarters. Veal is usually cut up both in England and Scotland in a manner somewhat uniting the plans for cutting beef and mutton A fillet, which is believed to be the most elegant Figuro 3. Figure 4.