Part 2 (2/2)

Hind Quarter. Sirloin; rump; aitch-bone these are the three divisions of the upper part of the quarter; b.u.t.tock and mouse-b.u.t.tock, which divide the thigh; veiny piece, joining the b.u.t.tock; thick flank and thin flank (belly pieces) and leg.

The sirloin and rump of both sides form a baron.

_Beef is in season all the year; best in winter._

[THE MISER FASTS WITH GREEDY MIND TO SPARE.]

ii. Mutton.

Shoulder; breast (the belly); over which are the loin (chump, or tail end): loin (best end): neck (best end); neck (scrag end); leg; haunch, or leg and chump end of loin; and head.

A chine is two necks; a saddle, two loins.

_Mutton is best in winter, spring, and autumn._

iii. Lamb

is cut into fore quarter and hind quarter; saddle; loin; neck; breast; leg; and shoulder.

_Gra.s.s lamb is in season from Easter to Michaelmas; house lamb from Christmas to Lady-day._

iv. Pork

is cut into leg, hand or shoulder; hind loin; fore loin; belly-part; spare-rib, or neck; and head.

_Pork is in season nearly all the year round, but is better relished in winter than in summer._

v. Veal

is cut into neck (scrag end); neck (best end); loin (best end); loin (chump, or tail end); fillet (upper part of hind leg); hind knuckle, which joins the fillet; knuckle of fore leg; blade (bone of shoulder); breast (best end); and breast (brisket end).

_Veal is always in season, but dear in winter and spring._

vi. Venison

is cut into haunch; neck; shoulder; and breast.

_Doe venison is best in January, October, November, and December, and buck venison in June, July, August, and September._

vii. Scottish Mode of Division.

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