Читать книгу Miss Leslie's New Cookery Book - Leslie Eliza - Страница 9

Table of Contents

 1. Sirloin.

 2. Rump.

 3. Edge Bone.

 4. Buttock.

 5. Mouse Buttock.

 6. Leg.

 7. Thick Flank.

 8. Veiny Piece.

 9. Thin Flank.

 10. Fore Rib: 7 Ribs.

 11. Middle Rib: 4 Ribs.

 12. Chuck Rib: 2 Ribs.

 13. Brisket.

 14. Shoulder, or Leg of Mutton Piece.

 15. Clod.

 16. Neck, or Sticking Piece.

 17. Shin.

 18. Cheek.