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JOINTING, TRUSSING, AND CARVING.
Veal.
| 1. Loin, Best End. 2. Fillet. 3. Loin, Chump End. 4. Hind Knuckle. 5. Neck, Best End. |
6. Breast, Best End. 7. Blade Bone, or Oyster-part. 8. Fore Knuckle. 9. Breast, Brisket End. 10. Neck, Scrag End. |
Pork.
| 1. Leg. 2. Hind Loin. 3. Fore Loin. |
4. Spare Rib. 5. Hand. 6. Belly or Spring. |
