This section is from the book "Miss Leslie's Complete Cookery", by Miss Leslie. Also available from Amazon: Miss Leslie's Complete Cookery.
1. Loin. Best End. | 6. Breast, Best End. |
2. Fillet. | 7. Blade Bone. |
3. Loin, Chump End. | 8. Fore Knuckle. |
4. Hind Knuckle. | 9. Breast, Brisket End. |
5. Neck, Best End. | 10. Neck, Scrag End. |
 
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