made Plain and Eafy. 3 i 7 
the chuck, the brifcuit, the four ribs and middle rib, which 
is called the chuck fib. 
tfhe hind-quarter. 
FIRST firloin and rump, the thin and thick-flank, the veiny® 
piece, then the chuck-bone, buttock and leg. 
In a Jheep. 
THE head and pluck; which includes the liver, lights, heartf 
fweetbreads and melt. 
The fore-quarter^ 
THE neck, breaft, and fhoulder. 
5The hind-quarter. 
THE leg and loin. The two loins together is called a fad- 
die of mutton, which is a fine joint when it is the little fat 
mutton. 
In a calf. 
THE head and inwards are the pluck; which contains the 
heart, liver, lights, nut, and melt, and what they call the fkirts, 
(which eat finely broiled) the throatfweetbread, and the Wind¬ 
pipe fweetbread, which is the fine#. 
The fore-quarter is the fhoulder, neck, and breaft. 
The hind-quarter is the leg, which contains the knuckle and 
fillet, then the loin. 
In a houfelamb. 
THE head and pluck, that is the liver, lights, heart, nut, and 
melt. Then there is the fry, which is the fweetbreads, lamb- 
ftones, and fkirts, with fome of the liver. 
The fore-quarter is the fhoulder, neck and breaft together. 
The hind-quarter is the leg and loin. This is in high feafon 
at Chriftmas, but lafts all the year. 
Grafs lambcomes in in April or May, according to the feafon 
of the year, and holds good till the middle of Auguft. 
In a hog . 
THE head and inwards; and that is the hafiet, which is the 
liver and crow, kidney and fkirts. It is mixed with a great 
deal of fage add fweet herbs, pepper, fait and fpice, fo rolled 
in' the caul and roafted ; then there are the chitteriains and the 
guts, which are cleaned for faufages. 
The fore-quarter is the fore-loin and fpring; if a large hag 
you may cut a fpare-rib off. 
The hind-quarter only leg and loin. 
A bacon 
