used, are as
follows:--

HIND QUARTER.

1. Sirloin.--The two sirloins, cut together in one joint, form a baron;
this, when roasted, is the famous national dish of Englishmen, at
entertainments, on occasion of rejoicing.

2. Rump,--the finest part for steaks.

3. Aitch-bone,--boiling piece.

4. Buttock,--prime boiling piece.

5. Mouse-round,--boiling or stewing.

6. Hock,--stewing.

7. Thick flank, cut with the udder-fat,--primest boiling piece.

8. Thin flank,--boiling.

FORE QUARTER.

9. Five ribs, called the fore-rib.--This is considered the primest
roasting piece.

10. Four ribs, called the middle-rib,--greatly esteemed by housekeepers
as the most economical joint for roasting.

11. Two ribs, called the chuck-rib,--used for second quality of steaks.

12. Leg-of-mutton piece,--the muscles of the shoulder dissected from the
breast.

13. Brisket, or breast,--used for boiling, after being salted.

14. Neck, clod, and sticking-piece,--used for soups, gravies, stocks,
pies, and mincing for sausages.

15. Shin,--stewing.

The following is a classification of the qualities of meat, according to
the several joints of beef, when cut up in the London manner.

_First class_.--includes the sirloin, with the kidney suet (1), the
rump-steak piece (2), the fore-rib (9).

_Second class_.--The buttock (4), the thick flank (7), the middle-rib
(10).

_Third class_.--The aitch-bone (3), the mouse-round (5), the thin flank
(8), the chuck (11), the leg-of-mutton piece (12), the brisket (13).

_Fourth class_.--The neck, clod, and sticking-piece (14).

_Fifth class_.--The hock (6), the shin (15).

RECIPES.

CHAPTER XIII.

BAKED BEEF (Cold Meat Cookery).

I.

598. INGREDIENTS.--About 2 lbs. of cold roast beef, 2 small onions, 1
large carrot or two small ones, 1 turnip, a small bunch of savoury
herbs, salt and pepper to taste, 4 tablespoonfuls of gravy, 3
tablespoonfuls of ale, crust or mashed potatoes.

_Mode_.--Cut the beef in slices, allowing a small amount of fat to each
slice; place a layer of this in the bottom of a pie-dish, with a portion
of the onions, carrots, and turnips, which must be sliced; mince the
herbs, strew them over the meat, and season with pepper and salt. Then
put another layer of meat, vegetables, and seasoning; and proceed in
this manner until all the ingredients are used. Pour in the gravy and
ale (water may be substituted for the former, but it is not so nice),