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Page:Mrs Beeton's Book of Household Management.djvu/634

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558
HOUSEHOLD MANAGEMENT

TABLE GIVING WEIGHT OF BONE, SKIN, AND WASTE IN JOINTS OF LAMB.

Name of Joint. Weight of
joint when
bought.
Weight of
bone, skin
and waste.
Loss of
weight by
cooking.
Total
weight of
waste.
Weight of
eatable
matter.
  lb. oz.   lb. oz.   lb. oz.   lb. oz.   lb. oz.  
Breast 2 0   0 8   0 2   0 10   1 6  
Fore-quarter 11 0   1 0   2 4   3 4   7 12  
Hind-quarter 9 0   0 8   1 5   1 12   7 4  
Loin 4 3   0 8   0 11   1 3   3 0  
Leg 4 8   0 13   0 15   1 12   2 12  
Neck (in cutlets) 1 3   0 6 ½ 0 3   0 9 ½ 0 9 ½
Neck (scrag) 1 2   0 6 ½ 0 1 ½ 0 8     10  
Shoulder 4 5   0 13   0 13   1 10   2 11  

The prices given for lamb are those when it is in full season. In winter that called House Lamb is considerably dearer, and sometimes even till after Easter the price of lamb continues high.