Page:Mrs Beeton's Book of Household Management.djvu/500

434 {| cooked. before cooking. when cooked, bone and waste deducted. loss per lb. cost per lb. after cooking, bone and waste deducted.
 * Name of Joint.
 * How usually
 * How usually
 * colspan=3 |Weight
 * colspan=3 |Weight
 * colspan=2 |Total
 * colspan=3 |Average
 * colspan=3 |Cost per lb.
 * lb.|||ozs.|||
 * lb.|||ozs.|||
 * colspan=2 |oz.
 * s.|||d.|||
 * s.|||d.||
 * Aitchbone
 * Roasted
 * 8|||9|||
 * 3|||5|||
 * 9|||¾
 * 0|||7|||
 * 1|||7||
 * Brisket
 * Boiled
 * 4|||13|||
 * 2|||13|||
 * 6|||½
 * 0|||5|||½
 * 0|||9||½
 * Buttock (in steaks)
 * 2|||4|||
 * 2|||3|||
 * 1|||0|||
 * 0|||11||¼
 * Heart
 * Roasted
 * 5|||0|||
 * 4|||13|||½
 * 0|||5|||
 * 0|||6||¼
 * Leg of mutton piece
 * Roasted
 * 6|||8|||
 * 5|||0|||
 * 3|||¾
 * 0|||10|||
 * 1|||1||
 * Ribs (fore)
 * Roasted
 * 7|||8|||
 * 4|||4|||
 * 7|||
 * 0|||11|||
 * 1|||7||¼
 * (middle)
 * Roasted
 * 8|||4|||
 * 4|||13|||
 * 6|||½
 * 0|||9|||
 * 1|||6||½
 * Topside
 * Baked
 * 5|||2|||
 * 4|||7|||¼
 * 2|||
 * 0|||10|||½
 * 0|||11||¼
 * (silver side)
 * Boiled
 * 6|||5|||
 * 5|||2|||
 * 3|||
 * 0|||9|||
 * 0|||11||
 * Rump (steaks)
 * Broiled
 * 1|||8|||
 * 1|||7|||½
 * 1|||2|||
 * 1|||2||¼
 * Sirloin
 * Roasted
 * 11|||8|||
 * 8|||4|||
 * 4|||½
 * 0|||11|||
 * 1|||3||¼
 * Tongue
 * Boiled
 * 6|||0|||
 * 4|||0|||½
 * 4|||
 * 0|||9|||
 * 9|||10||½
 * }
 * 1|||2|||
 * 1|||2||¼
 * Sirloin
 * Roasted
 * 11|||8|||
 * 8|||4|||
 * 4|||½
 * 0|||11|||
 * 1|||3||¼
 * Tongue
 * Boiled
 * 6|||0|||
 * 4|||0|||½
 * 4|||
 * 0|||9|||
 * 9|||10||½
 * }
 * 9|||10||½
 * }