Cut to the left on the first line d, c; then cross from c to the most distant a. The lines a, d, a, d, &c., represent the directions in which the brisket, or gristly part should be divided; d, c, show the course of the ribs, and e is the sweetbread.
Cut out first a slice from the fleshy portion, following the line a, b. This will give a due proportion of fat and lean. After this part is taken away, the bone lying in the direction d, b, c, should be separated, breaking it off at the joint, c.
Cut long thin slices from the tail to the end, viz.: from a to b, beginning close to the back bone. If a large joint, the slice may be divided. Cut some fat from the sides.
