t
and lean without any bone; whereas the fore parts of the runners have a
piece of shoulder-blade in them, and every piece connected with that
bone is more or less coarse-grained. The brisket eats very well boiled
fresh in broth, and may be cooked and eaten with boiled greens or
carrots. The shoulder-lyar is a coarse piece, and fit only for boiling
fresh to make into broth or beef-tea. The nap, or shin, is analogous to
the hough of the hind-leg, but not so rich and fine, there being much
less gelatinous matter in it. The neck makes good broth; and the
sticking-piece is a great favorite with some epicures, on account of the
pieces of rich fat in it. It makes an excellent stew, as also sweet
barley-broth, and the meat eats well when boiled in it.

These are all the pieces of the fore-quarter; and it will be seen that
they consist chiefly of boiling-pieces, and some of them none of the
finest--the roasting-piece being confined to the six ribs of the spare
rib, and the finest boiling-piece, corned, only to be found in the
nineholes.

[Illustration: ENGLISH MODE OF CUTTING UP BEEF.]

The loin is the principal roasting-piece; the rump is the favorite
steak-piece; the aitch-bone, the favorite stew; the buttock, the thick
flank, and the thin flank are all excellent boiling-pieces when corned;
the hock and the shin make soup and afford stock for the various
requirements of the culinary art; and the tail furnishes ox-tail soup--a
favorite English luncheon. These are all the pieces of the hind-quarter,
and they are valuable of their respective kinds.

In the fore-quarter, the fore-rib, middle-rib, and chuckle-rib are all
roasting-pieces, not alike good; but in removing the part of the
shoulder-blade in the middle-rib, the spare-ribs below make a good
broil or roast; the neck makes soup, being used fresh, boiled; the back
end of the brisket is boiled, corned, or stewed; the leg-of-mutton piece
is coarse, but is as frequently stewed as boiled; the shin is put to the
same use as the shin and hock of the hind-quarter.

On comparing the two modes of cutting-up, it will be observed that in
the English there are more roasting-pieces than in the Scotch, a large
proportion of the fore-quarter being used in that way. The plan, too, of
cutting the loin between the rump and aitch-bone in the hind-quarter,
lays open the steak-pieces to better advantage than in the Scotch
bullock. Extending the comparison from one part of the carcass to th