The English Housekeeper: Or, Manual of Domestic Management / Containing advice on the conduct of household affairs and practical instructions concerning the store-room, the pantry, the larder, the kitchen, the cellar, the dairy; the whole being intended for the use of young ladies who undertake the superintendence of their own housekeeping - Anne Cobbett

Beef.

1. Sirloin.
2. Rump.
3. Edge Bone.
4. Buttock.
5. Mouse Buttock.
6. Leg.
7. Thick Flank.
8. Veiny Piece.
9. Thin Flank.

10. Fore Rib: 7 Ribs.
11. Middle Rib: 4 Ribs.
12. Chuck Rib: 2 Ribs.
13. Brisket.
14. Shoulder, or Leg of Mutton Piece.
15. Clod.
16. Neck, or Sticking Piece.
17. Shin.
18. Cheek.

Mutton.

1. Leg.
2. Shoulder.
3. Loin, Best End.
4. Loin, Chump End.

5. Neck, Best End.
6. Breast.
7. Neck, Scrag End.

Note. A Chine is two Loins; and a Saddle is two Loins, and two Necks of the Best End.

Veal.

1. Loin, Best End.
2. Fillet.
3. Loin, Chump End.
4. Hind Knuckle.
5. Neck, Best End.

6. Breast, Best End.
7. Blade Bone, or Oyster-part.
8. Fore Knuckle.
9. Breast, Brisket End.
10. Neck, Scrag End.