Cutting up a Sheep. — The saddle of mutton is the best part; the haunch next. The saddle comprises the two loins undivided ; the leg and loin, separated, are the next best pieces. Chops and cutlets are cut from the loin ; the cutlets from the thick end ; they are also taken from the best end of the neck and from the leg, though those from the leg really should be called steaks The leg is often salted like a ham 330 TWENTIETH CENTURY HOME COOK BOOK. of pork, and sometimes smoked ; the breast is sometimes pickled and then boiled. The scrag is considered good stewed with rice. In the diagram of Dressed Carcass of Mutton, 1 is the leg, 2 the loin, 3 the ribs, 4 and 5 the neck, 6 the shoulder, 7 the breast. 1 and 2 together constitute the hind-c]uarter, and 3, 4, 5, 6 and 7, the fore-quarter. Lamb. — A lamb should be young — six weeks to ten weeks old — the flesh of a pale red, and, of course, fat; a lean lamb is not worth killing. In selecting lambs, many will be found under-sized, but fat. They are the ones for the pot. All animals should be carefully bled in killing, and small animals hung up before their throats are cut. This is easy enough with lambs and sheep. All parts of the lamb may be roasted, but the thin and flank portions are best stewed. DBESSED LAirB. Cutting Up a Lamb.— The diagram of Dressed Lamb shows the several parts for cutting: 1, the log; 2, the loin; 3, the shoulder; 4, the breast; 5, the ribs; 3, 4, 5, the fore-quarter; 1 and 2, hind-quarter. Lamb steaks are called chops and cutlets, and are taken from the same parts as in mutton. IV. Calves and their Edible Parts. Veal should be young, say from six to eight weeks old; the flesh pale, dry and fine in grain. Veal makes the richest soup, and is much used for stock for that and THE LARDER AND KITCHEN. 331 gravies. All parts of the dressed animal may be used. The head is a delicacy. The feet make a firm jelly, and are good boiled or stewed. The loin, fillet and shoulder, are the usual roasting joints. The breast is also sometimes roasted, but is better stewed. Cutting Up Veal. — The cutlets are taken from the loin and occasionally from the hind leg. In the diagram of Carcass of Veal: 1, is the loin; 2, rump end of CARCASS or VEAL. loin; 3, leg or round ; 4, hock; 5, fore-leg; 6, chine; 7, neck; 8, shoulder; 9, ribs; 10, breast or brisket; 11, bead. V. Beef on the Farm. Whether the farmer can afford to kill a heifer or a steer for summer meat will depend upon the size of the family, the number of hands employed, the facilities for preserving the meat, or those for selling or exchanging with neighbors. In the winter there is no reason why the family should not be liberally supplied, both on the score of taste and economy. Beef is the favorite meat, and it is economy to kill it at 332 TWENTIETH CENTURY HOME COOK BOOK. home rather than bu}' it cut ready for cooking, unless the butcher can serve the family every day. In the latter case it may be economy to sell the steer or heifer and buy back such meat as is wanted. Cutting up an Ox. — In the diagram of Dressed Ox, 1 is the sirloin; 2, top, aitch or edge-bone as it is indifferently called; 3, rump; 4, round or buttock; 5, mouse or lower buttock ; 6, veiny piece; 7, thick flank: 8, thin flank; 9, leg; 10, fore-rib (containing five ribs); 11, middle-rib (containing four ribs); 12, chuck-rib DEESSED OX. (containing three ribs); 13, shoulder, or leg of mutton piece; 14, brisket; 15, clod; 16, sticking piece or blood piece; 17, shin; 18, cheeks or head.

AI-modernized reading of the original text

Cutting up a Sheep. — The saddle of mutton is the best part; the haunch next. The saddle comprises the two loins undivided ; the leg and loin, separated, are the next best pieces. Chops and cutlets are cut from the loin ; the cutlets from the thick end ; they are also taken from the best end of the neck and from the leg, though those from the leg really should be called steaks The leg is often salted like a ham of pork, and sometimes smoked ; the breast is sometimes pickled and then boiled. The scrag is considered good stewed with rice. In the diagram of Dressed Carcass of Mutton, 1 is the leg, 2 the loin, 3 the ribs, 4 and 5 the neck, 6 the shoulder, 7 the breast. 1 and 2 together constitute the hind-quarter, and 3, 4, 5, 6 and 7, the fore-quarter. Lamb. — A lamb should be young — six weeks to ten weeks old — the flesh of a pale red, and, of course, fat; a lean lamb is not worth killing. In selecting lambs, many will be found under-sized, but fat. They are the ones for the pot. All animals should be carefully bled in killing, and small animals hung up before their throats are cut. This is easy enough with lambs and sheep. All parts of the lamb may be roasted, but the thin and flank portions are best stewed. DRESSED LAMB. Cutting Up a Lamb.— The diagram of Dressed Lamb shows the several parts for cutting: 1, the log; 2, the loin; 3, the shoulder; 4, the breast; 5, the ribs; 3, 4, 5, the fore-quarter; 1 and 2, hind-quarter. Lamb steaks are called chops and cutlets, and are taken from the same parts as in mutton. IV. Calves and their Edible Parts. Veal should be young, say from six to eight weeks old; the flesh pale, dry and fine in grain. Veal makes the richest soup, and is much used for stock for that and gravies. All parts of the dressed animal may be used. The head is a delicacy. The feet make a firm jelly, and are good boiled or stewed. The loin, fillet and shoulder, are the usual roasting joints. The breast is also sometimes roasted, but is better stewed. Cutting Up Veal. — The cutlets are taken from the loin and occasionally from the hind leg. In the diagram of Carcass of Veal: 1, is the loin; 2, rump end of CARCASS or VEAL. loin; 3, leg or round ; 4, hock; 5, fore-leg; 6, chine; 7, neck; 8, shoulder; 9, ribs; 10, breast or brisket; 11, bead. V. Beef on the Farm. Whether the farmer can afford to kill a heifer or a steer for summer meat will depend upon the size of the family, the number of hands employed, the facilities for preserving the meat, or those for selling or exchanging with neighbors. In the winter there is no reason why the family should not be liberally supplied, both on the score of taste and economy. Beef is the favorite meat, and it is economy to kill it at home rather than bu}' it cut ready for cooking, unless the butcher can serve the family every day. In the latter case it may be economy to sell the steer or heifer and buy back such meat as is wanted. Cutting up an Ox. — In the diagram of Dressed Ox, 1 is the sirloin; 2, top, aitch or edge-bone as it is indifferently called; 3, rump; 4, round or buttock; 5, mouse or lower buttock ; 6, veiny piece; 7, thick flank: 8, thin flank; 9, leg; 10, fore-rib (containing five ribs); 11, middle-rib (containing four ribs); 12, chuck-rib DEESSED OX. (containing three ribs); 13, shoulder, or leg of mutton piece; 14, brisket; 15, clod; 16, sticking piece or blood piece; 17, shin; 18, cheeks or head.

Twentieth century home cook book