No. 8. Fore-knuckle, used for soups and stews.

No. 9. Breast, brisket-end used for baking, stews and pot-pies.

No. 10. Neck, scrag-end used for stews, broth, meat-pies, etc.


In cutting up veal, generally, the hind-quarter is divided into loin
and leg, and the fore-quarter into breast, neck and shoulder.

_The Several Parts of a Moderately-sized, Well-fed Calf_, about eight
weeks old, are nearly of the following weights:--Loin and chump, 18
lbs.; fillet, 12-1/2 lbs.; hind-knuckle, 5-1/2 lbs.; shoulder, 11
lbs.; neck, 11 lbs.; breast, 9 lbs., and fore-knuckle, 5 lbs.; making
a total of 144 lbs. weight.


[Illustration]

MUTTON.

No. 1. Leg, used for roasts and for boiling.

No. 2. Shoulder, used for baked dishes and roasts.

No. 3. Loin, best end used for roasts, chops.

No. 4. Loin, chump-end used for roasts and chops.

No. 5. Rack, or rib chops, used for French chops, rib chops, either