4. Buttock, or 0 7 |{Ditto (No. 7), or |
| | | Round |{ Savoury Salted |
| | | |{ Beef (No. 496). |
| | | 5. Mouse ditto 0 6 |{For Alamode Beef |
| | | |{ (No. 502). |
| | | 6. Veiny Piece 0 7 |{Generally Baked or |
| | | |{ Salted. |
| 11 0 | 1 8 | 7. Thick Flank 0 6 | Salted. |
| | | 8. Thin ditto 0 6-1/2| Ditto. |
| | | 9. Leg 0 2-1/2|{Soup of (No. 193), |
| | | |{ Stewed (No. 493) |
| | | |
| | | THE FORE QUARTER. |
| | | |
| | | _per lb._ | |
| 14 4 | 1 12 |10. Fore Ribs, 0 9 |{Roasted (No. 20), |
| | | 6 Ribs |{ Boned and Rolled |
| | | |{ (No. 21). |
| | |11. Middle do., 0 7 | Ditto. |
| | | 3 do. | |
| | |12. Chuck do., 0 5 | For making Gravy. |
| | | 3 do. | |
| | |13. Shoulder, or}0 6 | For Steaks or Soup. |
| | | Leg of } | |
| | | Mutton Piece} | |
| | | |{For Stewing (No. |
| | |14. Brisket 0 6 |{ 494), or Haricot |
| | | |{ (No. 495),--or |
| | | |{ Salted. |
| | |15. Clod 0 4-1/2|{Principally used for|
| | | |{ Beef Sausages. |
| 8 4 | 0 10 |16. Neck, or } 0 3-1/2|{Ditto, or making |
| | |