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Classic
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page 378
VEAL.
A--Loin, best end, for roasting.
B--Loin, chump end, for roasting.
C--Fillet, for baking or roasting.
D--Knuckle, for stewing.
E--Fore knuckle, for stewing.
F--Neck, best end, for roasting.
G--Neck, scrag end, for stewing.
H--Blade bone.
I--Breast, for stewing.
K--Brisket, for stewing.
PORK.
A--Back, lean part for roast.
B--Loin, for roast.
C--Bacon, to be cured.
D--Shoulder, to be cured.
E--Ham, to be cured.
MUTTON.
A--Leg, for boiling piece.
B--Loin, for roast.
C--Rump piece, for roast.
D--Chops, frying or broiling.
E--Fore shoulder, for boiling.
F--Neck, for stewing or roasting.
G--Brisket, for stewing.
HOW TO CUT UP PORK.--Split through the spine, cut off each half of head behind
the ear, remove the pieces in front of the shoulder, for sausage. Take out leaf
which lies around kidneys for lard, cut out the lean meat, ribs, etc., then the
ham and shoulder, and remove the loose piece directly in front of the ham, for
lard. Cut off a narrow strip of the belly, for sausage, and cut up the
remainder, which is clear pork, into five or six strips of about equal width,
for salting down. Smoke the jowl with hams, and use the upper part of the head
for boiling, baking, or head-cheese. Scorch the feet over the fire until the
hoofs remove easily, scrape clean, place in hot water a few minutes, wash and
scrape thoroughly, and they are ready for cooking. All the flabby pieces should
be tried up for lard. Remove all fat from intestines saving that which does not
easily come off the larger intestines for soap-grease. The liver, heart,
sweetbreads, and kidneys are all used for boiling or frying, and the smaller
intestines are sometimes used for sausage cases.
TO CLEAN BEEF TRIPE. --Empty the paunch, rinse it thoroughly in cold water;
(being careful not to let any of the contents get on the outside. Make strong
cleansed water or white lye, let it heat a little, too warm to
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