The Bride's Cook Book

A wedding present from the advertisers, San Francisco, c.1918 — a young wife's whole cookery course, paid for by the Blue Bird washer, the Portland Studio and Ghirardelli's chocolate.

Home › Cuts of Meat and Their Uses › Mutton

Mutton

1.

Shoulder. For Boiling. 2.

Breast. Roast, Stews and Chops.

Stews, Brown Stews, 3.

Soups, Corning. 11. Butt-End Brisket. Soups, Stews, Corning. 12. Bolar (no bones.) Corning, Cheap Roasts. 13. Bony end of Shoulder. For Soups. 14. Shin. For Soups.

Loin. Best end for Roasts, Chops. 4. Neck. Best end for Cutlets, Stews, Pies. 5. Neck. For Stewing Pieces. 6. Head. Not used.

Loin. For Roasts, Chops.

Leg. For Roasts, Boiling.

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