buck venison in June, July, August, and September._


vii. Scottish Mode of Division.

According to the English method the carcase of beef is disposed of
more economically than upon the Scotch plan. The English plan affords
better steaks, and better joints for roasting; but the Scotch plan
gives a greater variety of pieces for boiling. The names of pieces in
the Scotch plan, not found in the English, are:

the hough, or hind leg;
the nineholes, or English buttock;
the large and small runner,
taken from the rib and chuck pieces of the English plan;
the shoulder-lyer,
the English shoulder, but cut differently;
the spare-rib or fore-sye, the sticking piece, &c.

The Scotch also cut mutton differently.


viii. Ox-tail

is much esteemed for purposes of soup; so also is the Cheek. The
Tongue is highly esteemed. The Heart, stuffed with veal stuffing,
roasted, and served hot, with red currant jelly as an accompaniment,
is a palatable dish. When prepared in this manner it is sometimes
called 'Smithfield Hare', on account of its flavour being something
like that of roast hare.