Fig. 3.

Fig. 3.

1. The shoulder; for boiling or corning. 2, 2. The neck and rack; for boiling or corning. 3. The loin; is roasted, or broiled as chops. 4. The leg; is boiled, or broiled, or stuffed and roasted. Many salt and smoke the leg, and call it smoked venison. 5. The breast; for boiling or corning.

In choosing Mutton, take that which is bright red and close-grained, with firm and white fat. The meat should feel tender and springy on pressure. Notice the vein on the neck of the fore-quarter, which should be a fine blue.