The Whitehouse Cookbook (1887) - The Whole Comprising a Comprehensive Cyclopedia of Information for the Home by Mrs. F.L. Gillette
page 10 of 1064 (00%)
page 10 of 1064 (00%)
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_Fourth Class_.--The clod, neck and sticking-piece (15, 16). _Fifth Class_.--Shin or shank (17). [Illustration] VEAL. HIND-QUARTER. No. 1. Loin, the choicest cuts used for roasts and chops. No. 2. Fillet, used for roasts and cutlets. No. 3. Loin, chump-end used for roasts and chops. No. 4. The hind-knuckle or hock, used for stews, pot-pies, meat-pies. FORE-QUARTER. No. 5. Neck, best end used for roasts, stews and chops. No. 6. Breast, best end used for roasting, stews and chops. No. 7. Blade-bone, used for pot-roasts and baked dishes. |
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