partridges are very indifferent eating.


26. Woodcocks and Snipes,

when old, have the feet thick and hard; when these are soft and
tender, they are both young and fresh killed. When their bills become
moist, and their throats muddy, they have been too long killed.

(See FOOD IN SEASON, Pars. 30--42.)


27. Names and Situations of the Various Joints.


28. Meats.

In different parts of the kingdom the method of cutting up carcases
varies. That which we describe below is the most general, and is known
as the English method.

i. Beef.

Fore Quarter Fore rib (five ribs);
middle rib (four ribs);
chuck (three ribs).
Shoulder piece (top of fore leg);
brisket (lower or belly part of the ribs);
clod (fore shoulder blade);
neck;