Page:Art of Cookery 1774 edition.djvu/355

Rh the chuck, the briscuit, the four ribs and middle rib, which is called the chuck rib. FIRST sirloin and rump, the thin and thick-flank, the veiny-piece, then the chuck-bone, buttock, and leg. THE head and pluck; which incluces the liver, lights, heart, sweetbreads, and melt. THE neck, breast, and shoulder. The hind-quarter. THE leg and loin. The two loins together is called a saddle of mutton, which is a fine joint when it is the little fat mutton. THE head and inwards are the pluck; which contains the heart, liver, lights, nut, and melt, and what they call the skirts, (which eat finely broiled) the throat sweetbread, and the wind-pipe sweetbread, which is the finest. The fore-qarter is the shoulder, neck and breast. The hind-quarter is the leg, which contains the knuckle and fillet, then the loin.

THE head and pluck, that is the liver, lights, heart, nut, and melt. Then there is the fry, which is the sweetbreads, lamb-stones, and skirts, with some of the liver.

The fore-quarter is the shoulder, neck, and breast together.

The hind-quarter is the leg and loin. This is in high season at Christmas, but lasts all the year.

Grass lamb comes in in April or May, according to the season of the year, and holds good till the middle of August. THE head and inwards; and that is the haslet, which is the liver and crow, kidney and skirts. It is mixed with a great deal of sage and sweet herbs, pepper, salt, and spice, so rolled in the caul and roasted; then there are the chitterlains and the guts, which are cleaned for sausages.

The fore-quarter is the fore-loin and spring; if a large hog, you may cut a spare-rib off.

The hind-quarter only leg and loin.