neck;
shoulder;
and breast.

_Doe venison is best in January, October, November, and December, and
buck venison in June, July, August, and September._

vii. Scottish Mode of Division.

According to the English method the carcase of beef is disposed of
more economically than upon the Scotch plan. The English plan affords
better steaks, and better joints for roasting; but the Scotch plan
gives a greater variety of pieces for boiling. The names of pieces in
the Scotch plan, not found in the English, are:

the hough, or hind leg;
the nineholes, or English buttock;
the large and small runner,
taken from the rib and chuck pieces of the English plan;
the shoulder-lyer,
the English shoulder, but cut differently;
the spare-rib or fore-sye, the sticking piece, &c.

The Scotch also cut mutton differently.

viii. Ox-tail

is much esteemed for purposes of soup; so also is the Cheek. The
Tongue is highly esteemed. The Heart, stuffed with veal stuffing,
roasted, and served hot, with red currant jelly as an accompaniment,
is a palatable dish. When prepared in this manner it is sometimes
called 'Smithfield Hare', on account of its flavour being something
like that of roast hare.

ix. Calves' Heads

are very useful for various dishes; so also are their Knuckles, Feet,
Heart, &c.

29. Relative Economy of the Joints.

i. The Round

is, in large families, one of the most profitable parts owing to its
comparative freedom from bone: it is usually boiled, and is generally
sold at the same price as the sirloin, and ribs. It is sometimes
divided downwards, close to the bone; one side being known as the 'top
side', and the other as the 'silver side'. Either of these parts is as
good roasted as boiled.

ii. The Brisket

is always less in price than the roasting parts. It is not so
economical a part as the round, having more bone with it, and more
fat. Where there are children, very fat joints are not desirable,
being often disagreeable to them, and sometimes prejudicial,
especially if they have a dislike to fat. This joint also requires
more cooking than many others; that is to say, it requires a double
allowance of time to be given for simmering it; it will, when served,
be hard