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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; shin (below the shoulder); cheek. Hind Quarter.--Sirloin; rump; aitch-bone--these are the three divisions of the upper part of the quarter; buttock and mouse-buttock, which divide the thigh; veiny piece, joining the buttock; thick flank and thin flank (belly pieces) and leg. The sirloin and rump of both sides from a baron. Beef is in season all the year; best in winter.

ii. Mutton.--Shoulder; breast (the belly); over which are the loin (chump, or tail end); loin (best end); neck (best end); neck (scrag end); leg; haunch, or leg and chump end of loin; and head. A chine is two necks; a saddle, two loins. Mutton is best in winter, spring, and autumn.

iii. Lamb is cut into fore quarter and hind quarter; saddle; loin; neck; breast; leg; and shoulder. Grass lamb is in season from Easter to Michaelmas; house lamb from Christmas to Lady-day.

iv. Pork is cut into leg, hand or shoulder; hind loin; fore loin; belly-part; spare-rib, or neck; and head. Pork is in season nearly all the year round, but is better relished in winter than in summer.

v. Veal is cut into neck (scrag end); neck (best end); loin (best end); loin (chump, or tail end); fillet (upper part of hind leg); hind knuckle, which joins the fillet; knuckle of fore leg; blade (bone of shoulder); breast (best end); and breast (brisket end). Veal is always in season, but dear in winter and spring.

vi. Venison is cut into haunch; neck; shoulder; and breast. Doe venison is best in January, October, November, and December, and 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.


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