. Cattle and their diseases. Cattle. DRIVING AND SLAUGHTERING. 197 to make into broth or beef-tea. The nap, or shin, is analogous to the hough of the hind-leg, but not so rich and fine, there being much less gelatinous matter in it. The neck makes good broth; and the sticking-piece is a great favorite with some epicures, on account of the pieces of rich fat in it. It makes an excellent stew, as also sweet barley- broth, and the meat eats well when boiled in it. These are all the pieces of the fore-quarter; and it will be seen that they consist chiefly of boiling-pieces, and some of them none o
. Cattle and their diseases. Cattle. DRIVING AND SLAUGHTERING. 197 to make into broth or beef-tea. The nap, or shin, is analogous to the hough of the hind-leg, but not so rich and fine, there being much less gelatinous matter in it. The neck makes good broth; and the sticking-piece is a great favorite with some epicures, on account of the pieces of rich fat in it. It makes an excellent stew, as also sweet barley- broth, and the meat eats well when boiled in it. These are all the pieces of the fore-quarter; and it will be seen that they consist chiefly of boiling-pieces, and some of them none of the finest—the roasting-piece being confined to the six ribs of the spare rib, and the finest boiling-piece, corned, only to be found in the nineholes. The loin is the principal roasting-piece; the rump is the favorite steak-piece; the aitch-bone, the favorite stew ; the buttock, the thick flank, and the thin flank are all excellent boiling-pieces when corned; the hock and the shin make soup and afford stock for the various require- ments of the culi- nary art; and the tail furnishes ox-tail soup—a favorite English luncheon. These are all the pieces of the hind-quarter, and they are valuable of their respective kinds. In the fore-quarter, the fore-rib, middle-rib, and chuckle- rib are all roasting-pieces, not alike good ; but in removing the part of the shoulder-blade in the middle-rib, the spare-. ENGLISH MODE OF CUTTING UP Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - coloration and appearance of these illustrations may not perfectly resemble the original Jennings, Robert, 1824-1893. Philadelphia, J. E. Potter;
Size: 2058px × 1214px
Photo credit: © Library Book Collection / Alamy / Afripics
License: Licensed
Model Released: No
Keywords: ., bookcentury1800, bookdecade1860, booksubjectcattle, bookyear1863
