The Tallow is to be tried up for candles.
Veal.
The Loin is used for roasting.
The Fillet (which is the leg and hind flank) is used for cutlets, or to stuff and boil, or to stuff and roast.
The Chump end of the loin is used for roasting.
The Knuckles are used for broths.
The Neck is used for stews, pot pies, and broths, as are most of the remaining pieces.
Many persons roast the fore quarter, which is divided into two pieces, called the brisket, or breast, and the rack.
Mutton.
The Leg is boiled, or stuffed and roasted.