Mustard, Tartar
INGREDIENTS. -Horseradish vinegar, cayenne, 1/2 a teacupful of mustard. Have ready sufficient horseradish vinegar to mix with the above proportion of mustard; put the mustard into a cup, with Neck.
Shoulder.
ED A Haunch.
E E Head.
Tongue.
D D Loin.
Chump Chop.
B Leg.
M Feet.
Kidneys.
D Heart C Breast.
Liver.
Saddle.
Side of Sheep.
Loin Chop.
Neck and Scrag Various Parts of Mutton.
C
MUTTON. a slight seasoning of cayenne; mix it perfectly smooth with the vinegar, adding this a little at a time; rub down with the back of a spoon any lumps that may appear and do not let it be too thin. Mustard may be flavoured in various ways: with Tarragon, shalot, celery and many other vinegars, herbs, spices, &c.
Mutton. Almost every large city has a particular manner of cutting up, or as it is called, dressing, the carcase. In London this process is very simple, and as our butchers have found that much skewering back, doubling one part over another, or scoring the inner cuticle or fell tends to spoil the meat and shorten the time it would otherwise keep, they avoid all such treatment entirely. The carcase when flayed (which operation is performed while yet warm), the sheep when hung up and the head removed, presents the profile shown in our cut; the small numerals indicating the parts or joints into which one-half of the animal is cut. After 6 1 2 4 5 SHOWING THE SEVERAL JOINTS. separating the hind from the fore quarters, with eleven ribs to the latter, the quarters are usually subdivided in the manner shown in the sketch, in which the several joints are defined by the intervening lines and figures.
SIDE OF MUTTON, Hind quarter: No. 1, the leg; 2, the loin-the two, when cut in one piece, being called the saddle. Fore quarter: No. 3, the shoulder; 4 and 5 the neck: No. 5 being called, for distinction, the scrag, which is generally afterwards separated from 4, the lower and better joint; No. 6, the breast. The haunch of mutton, so often served at public dinners and special entertainments, comprises all the leg and so much of the loin, short of the ribs or lap, as is indicated on the upper part of the carcase by a dotted line. 1
