'Grass lamb' is in season from Easter to Michaelmas;
'House lamb' from Christmas to Lady-day.
| iv. Pork | ||
| is cut into | leg | |
| hand or shoulder | ||
| hind loin | ||
| fore loin | ||
| belly-part | ||
| spare-rib, or neck | ||
| and head |
Pork is in season nearly all the year round, but is better relished in winter than in summer.
Veal is always in season, but dear in winter and spring.
| vi. Venison | ||
| is cut into | haunch | |
| neck | ||
| shoulder | ||
| and breast |
Doe venison is best in January, October, November, and December, and buck venison in June, July, August, and September.
vii. Scottish mode of division.
According to the English method the carcase of beef is disposed of more economically than upon the Scotch plan. The English plan affords better steaks, and better joints for roasting; but the Scotch plan gives a greater variety of pieces for boiling. The names of pieces in the Scotch plan, not found in the English, are:
| the hough | or hind leg |
| the nineholes | or English buttock |
| the large and small runner | taken from the rib and chuck pieces of the English plan |
| the shoulder-lyer | the English shoulder, but cut differently |
| the spare-rib or fore-sye | the sticking piece, &c |