Page:Mrs Beeton's Book of Household Management.djvu/633

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By most butchers the shank-bone of a leg of mutton is weighed with the joint, the result being an increase of weight without value, but it is nevertheless an economical joint, as there is no waste in its carving, whereas against a loin must be reckoned the loss of meat left upon the bones, and that so often caused by an undue preponderance of fat.

TABLE GIVING WEIGHT OF BONE, SKIN, AND WASTE IN JOINTS OF MUTTON.

TABLE OF THE RELATIVE VALUE OF VARIOUS PARTS OF LAMB.