Miss Leslie's New Cookery Book

LARGE ANIMALS ARE DIVIDED BY THE BUTCHERS. [Illustration: _Beef._] 1. Sirloin. 2. Rump. 3. Edge Bone. 4. Buttock. 5. Mouse Buttock. 6. Leg. 7. Thick Flank. 8. Veiny Piece. 9. Thin Flank. 10. Fore Rib: 7 Ribs. 11. Middle Rib: 4 Ribs. 12. Chuck Rib: 2 Ribs. 13. Brisket. 14. Shoulder, or Leg of Mutton Piece. 15. Clod. 16. Neck, or Sticking Piece. 17. Shin. 18. Cheek. [Illustration: _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. 8. Fore Knuckle. 9. Breast, Brisket End. 10. Neck, Scrag End. [Illustration: _Mutton._] 1. Leg. 2. Shoulder. 3. Loin, Best End. 4. Loin, Chump End. 5. Neck, Best End. 6. Breast. 7. Neck, Scrag End. _Note._--A Chine is two Loins; and a Saddle is two Loins and two Necks of the Best End. [Illustration: _Pork._] 1. Leg. 2. Hind Loin. 3. Fore Loin. 4. Spare Rib. 5. Hand. 6. Spring. [Illustration: _Venison._] 1. Shoulder. 2. Neck. 3. Haunch. 4. Breast. 5. Scrag. MISS LESLIE'S NEW COOKERY BOOK. SOUPS. It is impossible to have good soup, without a sufficiency of good meat; thoroughly boiled, carefully skimmed, and moderately seasoned. Meat that is too bad for any thing else, is too bad for soup. Cold meat recooked, adds little to its taste or nourishment, and it is in vain to attempt to give poor soup a factitious flavor by the disguise of strong spices, or other substances which are disagreeable or unpalatable to at least one half the eaters, and frequently unwholesome. Rice and barley add to the insipidity of weak soups, having no taste of their own. And even if the meat is good, too large a proportion of water, and too small a quantity of animal substance will render it flat and vapid. Every family has, or ought to have, some personal knowledge of certain poor people--people to whom their broken victuals would be acceptable. Let then the most of their cold, fresh meat be set apart for those who can ill afford to buy meat in