NAMES AND SITUATIONS OF THE JOINTS. 145 



MEAT. Beef, house-lamb, mutton, pork, veal, doe-venison. 



POULTRY AND GAME. Capons, chickens, ducks, fowls, geese, guinea- 

 fowl, hares, larks, partridges, pea- fowl, pheasants, pigeons, rabbits, snipes, 

 turkey, wild ducks, woodcock. 



VEGETABLES. Beets, cabbages, carrots, celery, herbs of all sorts, lettuce, 

 onions, parsnips, potatoes, salad, spinach, turnips. 



FRUIT. Apples, chestnuts, hazel-nuts. 



NAMES AND SITUATIONS OF THE JOINTS, 



The method of cutting up the carcases varies. That which we describe 

 In.-low is the most general. 



BEAF Fore Quarter. Fore rib (five ribs); middle rib (four ribs) ; chuck 

 (three ribs). Shoulder piece (top of fore leg) ; brisket (lower or belly part 

 of the ribs) ; clod (fore shoulder blade) ; neck ; shin (below the shoulder) ; 

 cheek. 



Hind Quarter. Sirloin; rump ; aitchbone these are the three divis- 

 ions of the upper part of the quarter ; buttock and mouse-buttock, which 

 divide the thigh ; veiny piece, joining buttock ; thick flank and thin flank 

 (belly pieces) and leg. The sirloin and rump of both sides form a baron. 

 ii. season all tlie year ; best in the winter. 



MUTTON. Shoulder ; breast (the belly) ; over which are the loin (chump 

 or tail end). Loin (best end) ; and neck (best end) ; neck (scrag end). A 

 chine is two necks ; a saddle, two loins ; then there are the leg and head. 

 >n is the best in winter, spring, and autumn. 



LA Mi', is cut into fore quarter and hind quarter; a saddle, or loin ; neck, 

 breast, leg, and shoulder. Grass-lamb is in season from June to August. 



PORK is cut into leg, hand or shoulder ; hind loin ; fore loin ; belly part ; 

 rib (or neck) ; and head. Pork is in season nearly all il 



VI.AI. is cut into neck (scrag end) ; neck (best end) ; loin (best i-n-l ; 

 loin (chump, or tail end) ; fillet (upper part of the hind leg) ; hind knur- 

 klc (which joins the fillet knuckle of fore leg; blade (bone of shoulder) ; 



tst (best end) ; breast (brisket nil ; : and hand. I'' // /s always in 

 son, but dear in (!<>' winter <n! spring. 



Yi:.\ nt into haunch (or back) : neck, shoulder, and l>reast. Doe- 



venison is best in ./</// //////. October, I 0r, <9fu2 D0a //</ 



venison in June, July, A tnd September. 



nidi esteemed for purposes of soup ; so also is th 

 Thr TONGUE ifi i i.irhly 



