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Miss Leslie's Complete Cookery / Directions for Cookery, in Its Various Branches

Chapter 892: INDEX.
By Eliza Leslie
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About This Book

A comprehensive domestic manual presenting practical, step-by-step recipes and techniques for soups, fish and shellfish, meats, poultry and game, sauces and gravies, vegetables, eggs, pickling, preserves, sweetmeats, pastries, puddings, cakes, and warm breakfast and tea breads. It also offers guidance on ingredient selection, cooking methods, carving, domestic liquors, preparations for the sick, perfumery, and miscellaneous household receipts. The work organizes instructions with introductory hints, explanatory figures, appended new receipts, and indexes to facilitate reference, favoring clear, economical directions and variations suited to home cooks of differing experience.

Beef

  1. Sirloin.
  2. Rump.
  3. Edge Bone.
  4. Buttock.
  5. Mouse Buttock.
  6. Leg.
  7. Thick Flank.
  8. Veiny Piece.
  9. Thin Flank.
  10. Fore Rib: 7 Ribs.
  11. Middle Rib: 4 Ribs
  12. Chuck Rib: 2 Ribs.
  13. Brisket.
  14. Shoulder, or Leg of Mutton Piece.
  15. Clod.
  16. Neck, or Sticking Piece.
  17. Shin.
  18. Cheek.

Veal.

  1. Loin, Best End.
  2. Fillet.
  3. Loin, Chump End.
  4. Hind Knuckle.
  5. Neck, Best End.
  6. Breast, Best End.
  7. Blade Bone.
  8. Fore Knuckle.
  9. Breast, Brisket End.
  10. Neck, Scrag End.

Mutton.

  1. Leg.
  2. Shoulder.
  3. Loin, Best End.
  4. Loin. Chump End.
  5. Neck. Best End.
  6. Breast.
  7. Neck, Scrag End.

Note. A Chine is two Loins; and a Saddle is two Loins and two Necks of the Best End.

Pork.

  1. Leg.
  2. Hind Loin.
  3. Fore Loin.
  4. Spare Rib.
  5. Hand.
  6. Spring.

Venison.

  1. Shoulder.
  2. Neck.
  3. Haunch.
  4. Breast.
  5. Scrag.

INDEX.