In handling sheep, the points of the fingers are chiefly employed; and the accurate knowledge conveyed by them, through practice, of the exact state of the condition, is truly surprising, and establishes a conviction in the mind that some intimate relation exists between the external and internal state of an animal. Hence originates this practical maxim in judging stock of all kinds—that no animal will appear ripe to the eye, unless as much fat had previously been acquired in the inside as constitutional habit will allow.
The application of this rule is easy. When the rump is found nicked, on handling, fat is to be found on the back; when the back is found nicked, fat is to be expected on the top of the shoulder and over the ribs; and when the top of the shoulder proves to be nicked, fat may be anticipated on the under side of the belly, To ascertain its existence below, the animal must be turned up, as it is termed; that is, the sheep is set upon his rump, with his back down, and his hind feet pointing upward and outward. In this position, it can be seen whether the breast and thighs are filled up. Still, all these alone would not disclose the state of the inside of the sheep, which should, moreover, be looked for in the thickness of the flank; in the fullness of the breast, that is, the space in front from shoulder to shoulder toward the neck; in the stiffness and thickness of the root of the tail; and in the breadth of the back of the neck. All these latter parts, especially with the fullness of the inside of the thighs, indicate a fullness of fat in the inside; that is, largeness of the mass of fat on the kidneys, thickness of net, and thickness of layers between the abdominal muscles. Hence, the whole object of feeding sheep on turnips and the like seems to be to lay fat upon all the bundles of fleshy fibres, called muscles, that are capable of acquiring that substance; for, as to bone and muscle, these increase in weight and extent independently of fat, and fat only increases in their magnitude.
Slaughtering. Sheep are easily slaughtered, and the operation is unattended with cruelty. They require some preparation before being deprived of life, which consists in food being withheld from them for not less than twenty-four hours, according to the season. The reason for fasting sheep before slaughtering is to give time for the paunch and intestines to empty themselves entirely of food, as it is found that, when an animal is killed with a full stomach, the meat is more liable to putrefy, and it not so well flavored; and, as ruminating animals always retain a large quantity of food in their intestines, it is reasonable that they should fast somewhat longer to get rid of it, than animals with single stomachs.
Sheep are placed on their side—sometimes upon a stool, called a killing-stool—to be slaughtered, and, requiring no fastening with cords, are deprived of life by the use of a straight knife through the neck, between its bone and the windpipe, severing the carotid artery and the jugular vein of both sides, from which the blood flows freely out, and the animal soon dies.
DROVER’S OR BUTCHER’S DOG.
The skin, as far as it is covered with wool, is taken off, leaving that on the legs and head, which are covered with hair, the legs being disjointed by the knee. The entrails are removed by an incision along the belly, after the carcass has been hung up by the tendons of the boughs. The net is carefully separated from the viscera, and rolled up by itself; but the kidney fat is not then extracted. The intestines are placed on the inner side of the skin until divided into the pluck, containing the heart, lungs, and liver; the bag, containing the stomach; and the puddings, consisting of the viscera, or guts. The latter are usually thrown away; though the Scotch, however, clean them and work them up into their favorite haggis. The skin is hung over a rope or pole under cover, with the skin-side uppermost, to dry in an airy place.
The carcass should hang twenty-four hours in a clean, cool, airy, dry apartment before it is cut down. It should be cool and dry; for, if warm, the meat will not become firm; and, if damp, a clamminess will cover it, and it will never feel dry, and present a fresh, clean appearance. The carcass is divided in two, by being sawed right down the back-bone. The kidney-fat is then taken out, being only attached to the peritoneum by the cellular membrane, and the kidney is extracted from the suet, the name given to sheep-tallow in an independent state.
Cutting up. Of the two modes of cutting up a carcass of mutton, the English and the Scotch—of the former, the practice in London being taken as the standard, and of the latter, that of Edinburgh, since more care is exercised in this respect in these two cities—the English is, perhaps, preferable; although the Scotch accomplish the task in a cleanly and workmanlike manner.
The jigot is the most handsome and valuable part of the carcass, bringing the highest price, and is either a roasting or a boiling piece. A jigot of Leicester, Cheviot, or South-Down mutton makes a beautiful boiled leg of mutton, which is prized the more the fatter it is—this part of the carcass being never overloaded with fat. The loin is almost always roasted, the flap of the flank being skewered up, and it is a juicy piece. Many consider this piece of Leicester mutton, roasted, as too rich; and when warm this is, probably, the case; but a cold roast loin is an excellent summer dish. The back-rib is divided into two, and used for very different purposes. The forepart—the neck—is boiled, and makes sweet barley-broth; and the meat, when boiled, or rather the whole simmered for a considerable time beside the fire, eats tenderly. The back-ribs make an excellent roast; indeed, there is not a sweeter or more varied one in the whole carcass, having both ribs and shoulder. The shoulder-blade eats best cold, and the ribs, warm. The ribs make excellent chops, the Leicester and South-Down affording the best. The breast is mostly a roasting-piece, consisting of rib and shoulder, and is particularly good when cold. When the piece is large, as of the South-Down or Cheviot, the gristly parts of the ribs may be divided from the true ribs, and helped separately. This piece also boils well; or, when corned for eight days, and served with onion sauce, with mashed turnips in it, there are few more savory dishes at a farmer’s table. The shoulder is separated before being dressed, and makes an excellent roast for family use, being eaten warm or cold, or carved and dressed as the breast mentioned above. The shoulder is best from a large carcass of South-Down, Cheviot, or Leicester. The neck-piece is partly laid bare by the removal of the shoulder, the forepart being fitted for boiling and making into broth, and the best part for roasting or broiling into chops. On this account, it is a good family piece, and generally preferred to any part of the hind-quarter. Heavy sheep, such as the Leicester, South-Down, and Cheviot, supply the most thrifty neck-piece.