} 0 5 |{ 194). |
| 8 4 | 1 0 | 6. Shoulder 0 7 | Roasted (No. 27). |
| | | 7. Breast 0 5 |{Grilled (_Obs._ to |
| | | |{No. 38). |
| | | Head | Broth. |
| | | The Chine, or} | |
| | | the Saddle, } | |
| | | two Loins, } |{Roasted (No. 31), |
| | | The Haunch }0 8 |{ Venisonified (No. |
| | | is a Leg, } |{ 32). |
| | | and part of } | |
| | | the Loin } | |
| | | |
| | | |
| | | VEAL. |
| | | |
| | | _per lb._ | |
| | | 1. Loin, best} 0 11 | Roasted (No. 35). |
| | | end } | |
| | | 2. Do., chump} 0 11 | Do. do. |
| | | end } | |
| | | |{Roasted (No. 34), to|
| | | 3. Fillet 1 1 |{ make Veal Olives |
| | | |{ (No. 518), Scotch |
| | | |{ Collops (No. |
| | | |{ 517*). |
| | | 4. Knuckle, } 0 7 |{To Ragout (No. |
| | | Hind } |{ 522), to Stew (No.|
| | | The whole} 0 10-1/2|{ 523), Soup of |
| | | Leg } |{ (No. 193). |
| 9 0 | 1 0 | 5. Neck, best} 0 11 | Roasted (No. 37). |
| | | end } | |
| 5 0 | 0 10 | 6. Do., scr