Butclier-meat is not cut up in the same manner in all parts
of the country. There are two chief plans followed — the
English and the Scotch — and consequently the pieces of
meat in a carcase differ in number, size, and name in
England and Scotland. This circumstance creates a certain
degree of difficulty in giving directions for cooking ; and to
obviate this as much as possible, we subjoin the following
drawings and explanations. These will assist a housewife
in sending to market for what pieces of meat she requires.
Eig. 1 represents a bullock marked for cutting up on
the English plan. No. 1 is the loin or sirloin ; 2, the rump ;
3, the aitch or edge bone ; 4, buttock ; 5, hock ; 6, thick
flank; 7, thin flank; 8, fore-rib ; 9, middle-rib; 10, chuck-
rib; 11, brisket; 12, leg of mutton piece; 13, clod, sticking,
and neck pieces; 14, shin; and 15, the leg. From 1 to 7
is the hind-quarter, and from 8 to 15 is the fore-quarter.
Nos. 1 and 2 on both sides, united, constitute what is called
a baron of beef.
Fig. 2 represents a bullock marked for cutting up on
the Scotch plan. No. 1 is the sirloin or back sye ; 2, the
hook bone ; 3, buttock ; 4, large round (3 and 4 together
make the rump) ; 5, small round ; 6, hough ; 7, thick flank ;
8, thin flank; 9, nineholcs; 10 and 11, large and small
runner; 12, spare or fore syc; 13, brisket; 14, shoulder
Iyer; 15, nap or shin; 16, neck; and 17, the sticking piece.
CUTTING UP MEAT.
10
From 1 to 8 is the hind-quarter, and from 9 to 17 is the
fore-quarter.
According to the English plan, the meat is cut up more
advantageously for roasting and broiling than by the Scotch
plan. For instance, the rump and aitch bone, !Nros. 2 and 3
(fig. 1), are cut in such a manner that the meat affords
a much better steak than when cut as in fig. 2. The
Scotch plan, on the other hand, gives more pieces for boiling ;
Fig. 3. — English Plan. Fig. 4. — Scotch Plan.
and thus each way seems suitable to the taste of the people
who have respectively adopted them.
Fig. 3 represents the English plan of cutting up mutton.
CUTTING UP 51 EAT — KILLING FOWLS.
11
No. 1, extending across and marked as a circle, is the
shoulder ; 2, is the scrag end of the neck ; 3, breast ; 4, loin ;
5, leg; 6, best end of neck. The slanting line betwixt 4
and 5 is the division of the fore and hind quarter. Hie
dotted line across the shoulder, shows where the neck is
separated from the breast after the shoulder is off. Two
loins united, form a saddle of mutton.
Fig. 4 represents a side of mutton marked for cutting
on the Scotch plan. No. 1 is the gigot, 2 the loin, and both
together form the hind-quarter ; 3 is the back-ribs, and 4
the breast, both forming the fore-quarter. Lamb is cut up
in the same manner, when not sold in quarters.
Yeal is usually cut up both in England and Scotland in
a manner somewhat uniting the plans for cutting beef and
mutton. A fillet, which is supposed to be the most elegant
joint, is cut from the upper part of the hind-leg, being
partly of the buttock and partly of the flank. The piece at
the extremity of the loin is called the chump.
KILLING FOWLS, &c.
Page 3
Presented as published in 1894. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Butclier-meat is not cut up in the same manner in all parts of the country. There are two chief plans followed — the English and the Scotch — and consequently the pieces of meat in a carcase differ in number, size, and name in England and Scotland. This circumstance creates a certain degree of difficulty in giving directions for cooking ; and to obviate this as much as possible, we subjoin the following drawings and explanations. These will assist a housewife in sending to market for what pieces of meat she requires.
Fig. 1 represents a bullock marked for cutting up on the English plan. No. 1 is the loin or sirloin ; 2, the rump ; 3, the aitch or edge bone ; 4, buttock ; 5, hock ; 6, thick flank; 7, thin flank; 8, fore-rib ; 9, middle-rib; 10, chuckrib; 11, brisket; 12, leg of mutton piece; 13, clod, sticking, and neck pieces; 14, shin; and 15, the leg. From 1 to 7 is the hind-quarter, and from 8 to 15 is the fore-quarter. Nos. 1 and 2 on both sides, united, constitute what is called a baron of beef.
Fig. 2 represents a bullock marked for cutting up on the Scotch plan. No. 1 is the sirloin or back sye ; 2, the hook bone ; 3, buttock ; 4, large round (3 and 4 together make the rump) ; 5, small round ; 6, hough ; 7, thick flank ; 8, thin flank; 9, nineholcs; 10 and 11, large and small runner; 12, spare or fore syc; 13, brisket; 14, shoulder Iyer; 15, nap or shin; 16, neck; and 17, the sticking piece.
CUTTING UP MEAT.
From 1 to 8 is the hind-quarter, and from 9 to 17 is the fore-quarter.
According to the English plan, the meat is cut up more advantageously for roasting and broiling than by the Scotch plan. For instance, the rump and aitch bone, !Nros. 2 and 3 (fig. 1), are cut in such a manner that the meat affords a much better steak than when cut as in fig. 2. The Scotch plan, on the other hand, gives more pieces for boiling ;
Fig. 3. — English Plan. Fig. 4. — Scotch Plan.
and thus each way seems suitable to the taste of the people who have respectively adopted them.
Fig. 3 represents the English plan of cutting up mutton.
CUTTING UP 51 EAT — KILLING FOWLS.
No. 1, extending across and marked as a circle, is the shoulder ; 2, is the scrag end of the neck ; 3, breast ; 4, loin ; 5, leg; 6, best end of neck. The slanting line between 4 and 5 is the division of the fore and hind quarter. Hie dotted line across the shoulder, shows where the neck is separated from the breast after the shoulder is off. Two loins united, form a saddle of mutton.
Fig. 4 represents a side of mutton marked for cutting on the Scotch plan. No. 1 is the gigot, 2 the loin, and both together form the hind-quarter ; 3 is the back-ribs, and 4 the breast, both forming the fore-quarter. Lamb is cut up in the same manner, when not sold in quarters.
Veal is usually cut up both in England and Scotland in a manner somewhat uniting the plans for cutting beef and mutton. A fillet, which is supposed to be the most elegant joint, is cut from the upper part of the hind-leg, being partly of the buttock and partly of the flank. The piece at the extremity of the loin is called the chump.
KILLING FOWLS, &c.