CHAPTER X.
Beef.
No.
1. Sirloin.
2. Rump.
3. Edge-bone.
4. Buttock, or Round.
5. Mouse Buttock.
6. Veiny Piece.
7. Thick Flank.
8. Thin Flank.
9. Leg.
10. Fore Rib. (Five Ribs.)
11. Middle Rib. (Four Ribs.)
12. Chuck Rib. (Three Ribs.)
13. Shoulder, or Leg of Mutton Piece.
14. Brisket.
15. Clod.
16. Neck.
17. Shin.
18. Cheek.