The Scotch also cut mutton differently.

viii. Ox-tail

is much esteemed for purposes of soup; so also is the Cheek. The Tongue is highly esteemed. The Heart, stuffed with veal stuffing, roasted, and served hot, with red currant jelly as an accompaniment, is a palatable dish. When prepared in this manner it is sometimes called

Smithfield Hare

, on account of its flavour being something like that of roast hare.

ix. Calves' Heads

are very useful for various dishes; so also are their Knuckles, Feet, Heart, &c

29. Relative Economy of the Joints