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breast is sometimes roasted in very small
families, but it is usually stewed, as is also
the knuckle ; or the knuckle may be boiled,
and served with parsley and butter. A
calf's head is a delicacy. Calf’s feet are
also valuable boiled, stewed, or used for
jelly. Veal makes the best stock for rich
soups and gravies. It is a most useful meat
for made dishes of all kinds, on account of
its delicate flavour.
Mutton.—Wether mutton is the best.
It may be known by its having a knob of
fat on the upper part of the leg. It should
be dark coloured and have plenty of fat.
The colour is important, as it is a proof of
age, and the older mutton is the better it is.
It should, properly, be the flesh of a sheep
four or five years old, to be in perfection,
but such meat is rarely to be bought at a
butcher’s ; one tastes it only at the houses ol
country gentlemen who kill their own animals.
All the joints of a sheep may be roasted.
The saddle is the best. The haunch is
next best to the saddle ; it is the leg and
loin undivided. The leg and neck are fre-
quently boiled. The leg and loin, sepa-
rated, are the best joints after the haunch.
Chops are cut from the loin ; cutlets from
the thick end of the loin, best end of the
neck, or middle of the leg. The leg is
sometimes cured and smoked as a ham.
The breast of mutton is often salted and
A DEER is cut up in four portions.
I. Haunch,
8. Neck.
L
3. Shoulder.
4. Breast.
