The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families

the brisket, is thick and gristly; put the knife about four inches from the edge of this, and cut through it, which will separate the ribs from the brisket.----CALF'S HEAD has a great deal of meat upon it, if properly managed. Cut slices from _a_ to _b_, letting the knife go close to the bone. In the fleshy part, at the neck end _c_, there lies the throat sweetbread, which you should help a slice of from _c_ to _d_ with the other part. Many like the eye, which must be cut out with the point of a knife, and divided in two. If the jaw-bone be taken off, there will be found some fine lean. Under the head is the palate, which is reckoned a nicety; the lady of the house should be acquainted with all things that are thought so, that she may distribute them among her guests.----SHOULDER OF MUTTON. This is a very good joint, and by many preferred to the leg; it being very full of gravy, if properly roasted, and produces many nice bits. The figure represents it as laid in the dish with its back uppermost. When it is first cut, it should be in the hollow part of it, in the direction of _a_, _b_, and the knife should be passed deep to the bone. The prime part of the fat lies on the outer edge, and is to be cut out in thin slices in the direction _e_. If many are at table, and the hollow part cut in the line _a_, _b_, is eaten, some very good and delicate slices may be cut out on each side the ridge of the blade-bone, in the direction _c_, _d_. The line between these two dotted lines, is that in the direction of which the edge or ridge of the blade-bone lies, and cannot be cut across.----LEG OF MUTTON. A leg of wether mutton, which is the best flavoured, may be known by a round lump of fat at the edge of the broadest part, as at _a_. The best part is in the