JOINTS IN GENERAL.
How to divide a sheep is most useful to every one to know, and the different names of the cuts of the sheep. Split a sheep straight down the back; cut off the legs, and hang up in the larder. There is the chump, that will roast or boil; then the loin chops. Cut off the flap and roll it up, and make a force-meat stuffing, and have it braised. The loin chops are best for broiling. Then raise the shoulder, and there will be nine cutlets under the shoulder. Those are best for dressed cutlets. Choose the mutton that is white in the colour, and not too heavy, as when it is too fat there is great waste. Yet not too lean, because it is a sign of poor mutton. All meat is tender if it be kept for a few days before using. It is the most economical way to get half a sheep from the butcher at once, if there is a large family, because it is got so much cheaper.