Miss Corson's practical American cookery and household management

The picture shows an entire hind-quarter of veal as found in market. The lines given are the average cuts in use throughout the country for dividing the quarter, which is generally too large for family use. Fig. i indicates the knuckle, used for soups and jellies ; Fig. 2 shows that part usually separated in slices for cutlet, the inner portion being that from which the noix or cushion is cut for a fricandeau; Fig. 3 is the rump or lower end of the loin, used for potroasts, a la mode veal, and also for roasting and baking; Hind-Quarter of Veal. Fig. 4 is the loin proper, which is either roasted or baked, or cut into chops for broiling or frying. LARDED CANTONS OF LAMB. The shoulders of small lamb, boned from the inside so as to avoid breaking the skin, can be stuffed and larded as shown in the accompanying picture, and then either roasted or baked, and garnished with olives and button-mushrooms, heated in a brown mushroom sauce ; any good forcemeat or stuffing can be used, and the lardoons protected with buttered paper while the cantons are being cooked. To remove the bones, cut from the inside of the shoulder, to take out the shoulder-blade, then cut the flesh away from REMOVES {RELEV£s). 319 the round bone, turning it away like a glove from the hand, until that part of the bone 'just above the foot-joint is reached ; cut the bone here from the inside, and trim the end projecting from the flesh to resemble the bill of a duck; Larded Cantons of Lamb. after the cantons are stuffed and larded, truss them in the form of ducks, as shovra in the picture, and then bake or roast them, and garnish them as directed above, first removing the strings which confine the stuffing ; serve a brown gravy or brown mushroom sauce with them. BOILED MUTTON. Use the upper part of a large leg of mutton, or a small one entire: wipe it with a damp cloth, chop off the end of the leg bone, and put it over the fire in sufficient boiling water to cover it ; season it with a level tablespoonful of salt and a small red pepper, or a dozen peppercorns, and boil it gently about two hours, or until quite tender. When it is done, serve it with Forest City sauce ; or use caper sauce, which is white sauce containing capers. BAKED FRESH PORK. If the skin is left on the pork, as it is in some markets, scrape it with a dull knife, wash it thoroughly with a wet cloth, and score it in little squares ; if the skin has been removed, trim off some of the superfluous fat. Using a sharp, thin knife, cut out the chine or backbone, disjointing it from the ends of the ribs, so that the meat may be carved with ease; put in the dripping-pan a few slices each of carrot, turnip, and onion, a dozen whole cloves, a level teaspoonful of peppercorns, and a few leaves of parsley or celery; lay the pork on these vegetables, put the pan in a moderate oven, and' brown the meat; when the meat is brown, season it with salt, pepper, and powdered sage, and finish cooking it, allowing fifteen minutes to each pound of meat. An hour before the pork is done, prepare the garnish for it as follows : Peel a dozen small white onions without breaking the layers apart ; put them into a pan with a teaspoonful of sugar, a tablespoonful of butter, and a little salt and pepper ; set the pan in the