Handbook of naval cookery.

Date:
1914
Catalogue details

Licence: In copyright

Credit: Handbook of naval cookery. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

    20/154 (page 16)
    Mode of cutting up Mutton—ront. A slieep is divided into tlie following pieces (see plate on page 15) 1. The Leg - - - Suitable for roasting, baking, or boiling. The leg of a wether is best for roasting or baking, and the leg of ewes is considered best for boiling. 2. The Loin - - - Best and suitable for roasting or baking, also for grilling, and stewing when cut into chops. 3. The Loin, chump end. Treated the same as best end of loin, but more often stewed. Two loins undivided constitute a saddle. 4. The Neck, best end. Suitable for roasting, baking, boil- ing, or braising, but generally made into cutlets, when they are grilled or fried. 5. The Neck, scrag end. Useful for stews and soups, also boiled. 6. The Shoulder - 7, The Breast 8. The Head 9. The Shank 10. The Trotters Generally baked or roasted whole. The blade bone is frequently removed, when the shoulder is stuffed and roasted or braised. This joint is not suitable for boiling. Suitable for baking or stewing. lucludiug part of the neck (scrag end), suitable for boiling. I'seful for broth. Used for soup and broth. Some- times stewed. Made into broth, with or without the head. They are also boiled, and sometimes stewed.