pay the higher price. When the two loins are joined they are called a
saddle. Plate No. 20 shows a saddle and two French chops.

[Illustration: PLATE NO 20. SADDLE OF MUTTON AND FRENCH CHOPS.]


Fore Quarter of Mutton.

In this is included the shoulder and breast. When the shoulder-blade
is taken out the quarter makes a good roast for a large family. The
shoulder is separated from the breast by running a sharp knife between
the two, starting at the curved dotted lines near the neck (shown in
diagram No. 18), and cutting round to the end of the line. The
shoulder is nice for roasting or boiling. The breast can be used for a
roast, for broths, braising, stewing or cotelettes. Rib chops are also
cut from the breast, which is, by the way, the cheapest part of the
mutton.


Chops and Cutlets.

Chops are cut from the loin. They are called long when the flank is
cut on them and short if without it. When part of the bone of the
short chop is scraped clean it is called a French chop. The rolled
chops sold by provision dealers are the long chops with the bone
removed. One often sees them selling at a low price. They are then the
poor parts of the mutton, like the flank, and will be found very
expensive no matter how little is asked.