419 



balled ribs of lamb. In Scotland, lamb is cut up exaot.lv 

 as mutton. 



Veal is cut up in London in a different way from any 

 other meat. The knife is drawn between the buttock and 

 itch-bone, through the pope's eye, taking a sloping di- 

 rection through the coarse end of the buttock, leaving a 

 flap. The piece thus cut out is called a. fillet of veal. It 

 is like a round of beef with a part of the thin flank left to 

 be skewered around it. The round bone is taken out, 

 and stuffing is put into its place. When the itch-bone 

 and hook-bone are cut from the loin, the piece is called a 

 chump of veal. The hind-quarter of veal thus consists of 

 fillet, chump, loin, and leg. The fore-quarter is cut in 

 the same manner as mutton, having shoulder, breast, 

 and neck. In Scotland, veal is cut very much like 

 mutton. 



The London mode of cutting up pork, is the same as 

 the Scotch mode of cutting up mutton, so jig. 2 will illus- 

 trate the mode ; in which, in the hind -quarter, No. 1 is 

 the leg, and 2 is the loin ; in the fore, 3, back-rib, chine, 

 or hand ; and 4, breast and shoulders, spring or belly. 

 The spring is used for pickling, and the hand for roasting, 

 and for chops, or sausages. In Scotland, the hind-quar- 

 ter consists of leg and loin, and the fore of back-ribs and 

 breast. For pickling or roasting, pork is cut in the hind- 

 quarter like that of English mutton, and in the fore like 

 that of Scotch. In both countries, the ham is cut out 

 alike. 



CEMENTS 



Of various kinds should be kept for occasional slight 

 purposes, or for mending furniture. Of the first, flour paste 

 is well known ; if required to be stronger than usual, a 

 little glue may be boiled in it : some put powdered rosin 

 in *. White of egg, or a solution of glue and strong gum. 



