The Neck. — A good joint for braising or stewing. Can also be roasted. The best end may be cut into chops. The scrag-end is more suitable for broth. Knuckle. — This is a favourite part for soup or broth, and is much used in the making of white stock. The fore-knuckle is more tender than the hind-knuckle, and is often stewed or boiled and served with a good sauce. Head and Feet are sometimes served together as a hash, but, being rather insipid in flavour, they require a good sauce. They can also be used for pies, when some ham should be added, and for different entries. The head is also used for soup Diagram showing mode of cutting up a Sheep in Scotland 1 . Leg or Gigot. | 4. Breast. 2. Loin. 5. Neck. 3. Back Ribs. I 6. Head. The Leg. — This is one of the most economical cuts for boiling or roasting, as it is lean with a 204 COOKERY FOR EVERY HOUSEHOLD small amount of bone in proportion to its size. When it is too large a joint for a small family, it is sometimes a good plan to have it cut in two pieces and to roast one piece and boil or stew the other. When a piece of the loin is cut along with the leg it is called the Haunch. The Loin. — This is generally divided into two parts, the best end and the chump end, or even subdivided into separate cutlets or chops. The loin makes one of the finest and most delicate roasts, but it is not economical owing to the large proportion of fat and bone. If ordering for a roast it must be well jointed by the butcher, or it will be found difficult to carve, or sometimes the chine bone, which runs down the centre of the back, is sawn nearly off and then removed altogether after cooking. The double loin from both sides of the animal is called the Saddle. It is con- sidered a very fine joint, but too large for the ordinary household. The Neck. — The best end of the neck is also used for cutlets. It is an excellent piece for broiling and braising, as it is tender and delicate in flavour. The scrag-end, which lies nearer the head, is a cheap piece of an awkward shape and contains a good deal of bone. It is only suitable for broth or plain stews, as it is impossible to cut it in neat pieces. The Shoulder. — This is another good joint for roasting, and some people prefer it to the leg. It is perhaps more delicate in flavour, but is inclined to be fat. It can also be braised or boiled. The Breast. — Is a cheap piece of mutton with much fat and skin. If boned, stuffed, and rolled it makes quite a nice little roast. It is also very suitable for Irish stew where the potatoes absorb some of the fat. The Head and Trotters are generally sold at a low price, but they make excellent broth. They can also be served as a dish by themselves with a good sauce, or made into a pie and served, cold. The Pluck. — This consists of the heart, liver, and lungs, which are often sold together. In Scotland they form the foundation of haggis. The lungs, or lights, are very inferior, and by themselves are seldom used, except perhaps as cats’ meat. The heart is sometimes sold by itself, and is very good stuffed and roasted. The liver can also be bought separately, and is generally fried or stewed along with a little bacon.

AI-modernized reading of the original text

The Neck. — A good joint for braising or stewing. Can also be roasted. The best end may be cut into chops. The scrag-end is more suitable for broth. Knuckle. — This is a favourite part for soup or broth, and is much used in the making of white stock. The fore-knuckle is more tender than the hind-knuckle, and is often stewed or boiled and served with a good sauce. Head and Feet are sometimes served together as a hash, but, being rather insipid in flavour, they require a good sauce. They can also be used for pies, when some ham should be added, and for different entries. The head is also used for soup Diagram showing mode of cutting up a Sheep in Scotland 1 . Leg or Gigot. | 4. Breast. 2. Loin. 5. Neck. 3. Back Ribs. I 6. Head. The Leg. — This is one of the most economical cuts for boiling or roasting, as it is lean with a small amount of bone in proportion to its size. When it is too large a joint for a small family, it is sometimes a good plan to have it cut in two pieces and to roast one piece and boil or stew the other. When a piece of the loin is cut along with the leg it is called the Haunch. The Loin. — This is generally divided into two parts, the best end and the chump end, or even subdivided into separate cutlets or chops. The loin makes one of the finest and most delicate roasts, but it is not economical owing to the large proportion of fat and bone. If ordering for a roast it must be well jointed by the butcher, or it will be found difficult to carve, or sometimes the chine bone, which runs down the centre of the back, is sawn nearly off and then removed altogether after cooking. The double loin from both sides of the animal is called the Saddle. It is considered a very fine joint, but too large for the ordinary household. The Neck. — The best end of the neck is also used for cutlets. It is an excellent piece for broiling and braising, as it is tender and delicate in flavour. The scrag-end, which lies nearer the head, is a cheap piece of an awkward shape and contains a good deal of bone. It is only suitable for broth or plain stews, as it is impossible to cut it in neat pieces. The Shoulder. — This is another good joint for roasting, and some people prefer it to the leg. It is perhaps more delicate in flavour, but is inclined to be fat. It can also be braised or boiled. The Breast. — Is a cheap piece of mutton with much fat and skin. If boned, stuffed, and rolled it makes quite a nice little roast. It is also very suitable for Irish stew where the potatoes absorb some of the fat. The Head and Trotters are generally sold at a low price, but they make excellent broth. They can also be served as a dish by themselves with a good sauce, or made into a pie and served, cold. The Pluck. — This consists of the heart, liver, and lungs, which are often sold together. In Scotland they form the foundation of haggis. The lungs, or lights, are very inferior, and by themselves are seldom used, except perhaps as cats’ meat. The heart is sometimes sold by itself, and is very good stuffed and roasted. The liver can also be bought separately, and is generally fried or stewed along with a little bacon.

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