Directions for Cookery, in its Various Branches by Eliza Leslie Published: 1840

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ANIMALS

FIGURES EXPLANATORY OF THE PIECES INTO WHICH THE FIVE LARGE
ANIMALS ARE DIVIDED BY THE BUTCHERS.


Beef.

[Illustration:
1. Sirloin. 10. Fore Rib: 7 Ribs.
2. Rump. 11. Middle Rib: 4 Ribs.
3. Edge Bone. 12. Chuck Rib: 2 Ribs.
4. Buttock. 13. Brisket.
5. Mouse Buttock. 14. Shoulder, or Leg of Mutton Piece
6. Leg. 15. Clod.
7. Thick Flank. 16. Neck, or Sticking Piece.
8. Veiny Piece. 17. Shin.
9. Thin Flank. 18. Cheek.]


Veal.

[Illustration:
1. Loin, Best End. 6. Breast, Best End.
2. Fillet. 7. Blade Bone.
3. Loin, Chump End. 8. Fore Knuckle.
4. Hind Knuckle. 9. Breast, Brisket End.
5. Neck, Best End. 10. Neck, Scrag End.]


Mutton

[Illustration:
1. Leg 2. Shoulder
3. Loin, Best End. 4. Loin, Chump End.
5. Neck, Best End. 6. Breast
7. Neck, Scrag End.]

Note: A Chine is two Loins, and two Necks of the Best End.


Pork

[Illustration:
1. Leg. 2. Hind Loin.
3. Fore Loin. 4. Spare Rib.
5. Hand. 6. Spring.]


Venison

[Illustration:
1. Shoulder.
2. Neck.
3. Haunch.
4. Breast.
5. Scrag.]


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