10
��VEAL.
���VEAL. HIND-QUARTER.
No. 1. Loin, the choicest cuts used for roasts and chops.
No. 2. Fillet, used for roasts and cutlets.
No. 3. Loin, chump-end used for roasts and chops.
No. 4. The hind-knuckle or hock, used for stews, pot-pies, meat-pies.
FORE-QUARTER.
No. 5. Neck, best end used for roasts, stews and chops.
No. 6. Breast, best end used for roasting, stews and chops.
No. 7. Blade-bone, used for pot-roasts and baked dishes.
No. 8. Fore-knuckle, used for soups and stews.
No. 9. Breast, brisket-end used for baking, stews and pot-pies.
No. 10. Neck, scrag-end used for stews, broth, meat-pies, etc.
In cutting up veal, generally, the hind-quarter is divided into loin and leg, and the fore-quarter into breast, neck and shoulder.
The Several Parts of a Moderately-sized, Well-fed Calf, about eight weeks old, are nearly of the following weights: Loin and chump, 18 Ibs.; fillet, 12J Ibs.; hind-knuckle, 5J Ibs.; shoulder, 11 Ibs. ; neck, 11 Ibs. ; breast, 9 Ibs., and fore-knuckle, 5 Ibs. ; making a total of 144 Ibs. weight.
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