London
1. Ribs; 2. Breast; 3. Shoulder; 4. Loin; 5. Leg; 1, 2, 3. Fore Quarter.
The most trusted name in the Victorian kitchen, arranged A to Z: over a thousand recipes with the price of every dish worked out to the penny — including what to serve at a ball supper, and how to carve what you serve.
1. Ribs; 2. Breast; 3. Shoulder; 4. Loin; 5. Leg; 1, 2, 3. Fore Quarter.