Sticking } |{ Soup. |
| | | Piece } | |
| | | |{Excellent Scotch |
| 9 0 | 2 4 |17. Shin 0 2-1/2|{ Barley Broth (No. |
| | | |{ 204), and Stewed |
| | | |{ (No. 493). |
| | |18. The Head |{Soup of (No. 239), |
| | | |{ Stewed, (No. 507);|
| | | |{ and |
| | | The Tail |{Do. (No. 240), do. |
| | | |{ (No. 508.) |
| | | The Heels |{Boiled (No. 18*), |
| | | |{ Jelly of (No. |
| | | |{ 198), Soup (No. |
| | | |{ 240*). |
| | | |
| | | |
| | | MUTTON. |
| | | |
|_lb._ _oz._|_lb._ _oz._| _per lb._ | |
| 8 0 | 0 13 | 1. Leg } |{ Boiled (No. 1), or |
| | | 2. Loin, best} |{ Roasted (No. 24). |
| | | end } 0 8 |{ Do. (No. 1,) |
| | | 3. Do., chump} |{ Roasted (No. 28), |
| | | end } |{ Chops. |
| | | |{ Do. (No. 2.) |
| 6 0 | 0 8 | 4. Neck, best} 0 7 |{ Roasted (No. 29), |
| | | end } |{ Irish Stew (No. |
| | | |{ 488), Haricot (No.|
| | | |{ 489), Stewed (No. |
| | | |{ 490). |
| | | 5. Do., scrag} |{To make Broth (No. |
| | | end