. Breakfast, dinner and supper. How to cook and how to serve them ... icely for a small company. A hind quarter from ananimal in good condition will weigh from twenty to thirtypounds. The Kidneys are used as in beef, so also the heartand liver. The other parts are refuse. is cut as mutton, but it is usually dressed withmore care, so as to present a more attractive proper is in market in the spring only. As the sea-son advances older lamb is in market, but what is called lamb in the winter months is usually poor muttondressed lamb style. The butcher indulges in a quiet
. Breakfast, dinner and supper. How to cook and how to serve them ... icely for a small company. A hind quarter from ananimal in good condition will weigh from twenty to thirtypounds. The Kidneys are used as in beef, so also the heartand liver. The other parts are refuse. is cut as mutton, but it is usually dressed withmore care, so as to present a more attractive proper is in market in the spring only. As the sea-son advances older lamb is in market, but what is called lamb in the winter months is usually poor muttondressed lamb style. The butcher indulges in a quiet smilewhen his customer, in the winter season, asks for and paysfor lamb. Of course, the superiority and rarity of lamb demand for it the bestprices. Indeed,fancyprices reign in tests, see p. pork and saltpork are much facts on porkare given on page usual method of cutting for domestic use is shown mthe accompanying cut. For packing a somewhat differentnethod is 1.—The Hani, the most valuable part of the CHART ILLUSTRATING THE CUTTING OFPORK. MARKETING. 311 When nicely cured it is a very great delicacy. It is a greatarticle of commerce also. No. 2.—Sirloin, furnishing chops and the finest roast-ing pieces. No. 3.—Rack, used for second-rate chops and roasts,the meat being as sweet, but the bone being greater than inthe sirloin. No. 4.—Neck, used for inferior roasting, and for boilingwhen fresh, and also for corning. No. 5.—The Shoulder. A fair roasting piece, but chieflyused, like the ham, for pickling and curing, though it isgreatly inferior to ham in juiciness and flavor. Either freshor corned it is a fine boiling piece. No. 6.—The Jowl. Useful for smoking. Sometimes .curedwith the tongues remaining in them. No. 7.—The Head. Used for puddings and head cheese. No. 8.—The Belly or Flitch. A good boiling piece eitherfresh, salted, or smoked. No. 9.—Feet. These are much used for souse and foipickling. T
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Keywords: ., bookauthorharlan, bookcentury1800, bookdecade1890, booksubjectcbk
