ag} 0 8 | Do. do. |
| | | end } | |
| | | The whole} 0 9-1/2| |
| | | Neck } | |
| | | 7. Blade Bone 0 10 | Roasted. |
| | | |{Stewed (No. 515); to|
| | | 8. Breast, best}0 11 |{ Ragout (No. 517), |
| | | end } |{ to Curry (No. |
| | | |{ 497). |
| | | 9. Do., brisket}0 10 |{Stewed (No. 515); to|
| | | end } |{ Ragout (No. 517). |
| | |10. Knuckle,} 0 7 | Same as Hind |
| | | Fore } | Knuckle. |
| | | The head, |{Boiled, plain (No. |
| | | with the skin |{ 10), to Hash (Nos.|
| | | on |{ 10 and 520). |
| | | Do., skinned | |
| | | Cutlets |{Fried (No. 90), |
| | | |{ Broiled (No. 521).|
------------+-----------+--------------------------+---------------------+

The Nos. refer to the receipts for dressing.

In the foregoing table, we have given the proportions of _bone_ to
_meat_,--the former not being weighed till cooked, by which, of course,
its weight was considerably diminished.

These proportions differ in almost every animal,--and from the different
manner in which they are cut.

Those who pay the highest, do not always pay the _dearest_ price. In
fact, the best meat is the _cheapest_; and those who treat a tradesman
liberally, have a much better chance of being well served, than those
who are for ever bargaining for the market penny. In dividing the
joints, there is always an opportunity of apportioning the bones, fat,
flaps, &c., so as to make up a variation of much more than a penny per
pound in most pieces; and a butcher will be happy to give the turn of
his knife in favour of that customer who cheerfully pays the fair price
of the article he purchases:--have those who are unwilling to do so an