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In the fore-quarter, the fore-rib, middle-rib, and chuckle-rib are all roasting-pieces, not alike good; but in removing the part of the shoulder-blade in the middle-rib, the spare-ribs below make a good broil or roast; the neck makes soup, being used fresh, boiled; the back end of the brisket is boiled, corned, or stewed; the leg-of-mutton piece is coarse, but is as frequently stewed as boiled; the shin is put to the same use as the shin and hock of the hind-quarter.
Like the hare, if the fore-leg is injured, deer cannot progress; if only the hind-quarter is hit, there is no telling how far they may go. Therefore the cross-bow, as enabling the hunter to choose the exact spot where his bolt should strike, became the weapon of the chase, and by its very perfection began the extermination of the deer.
The boys who got sections of the forward part of the "critter," usually about three-quarters bone, invariably kicked, and fired peppery remarks at those who got the juicy steaks from the rear portion of the animal. Then when their turn came for a piece of hind-quarter the other fellows would growl. Four-fifths of the boys generally had to content themselves with a skinny rib or a soupshank.
The dead waste of our clumsy, coarse way of cutting meats is immense. For example, at the beginning of the present season, the part of a lamb denominated leg and loin, or hind-quarter, sold for thirty cents a pound. Now this includes, besides the thick, fleshy portions, a quantity of bone, sinew, and thin fibrous substance, constituting full one third of the whole weight.
Put it into potting cans, and cover it an inch thick with fresh butter that has been melted, skimmed, and strained. Tie a leather over each pot, and keep them closely covered. Set them in a dry place. Game and poultry may be potted in this manner The fore-quarter of a calf comprises the neck, breast, and shoulder: the hind-quarter consists of the loin, fillet, and knuckle.
Two dinners may be made from it; the shoulder roasted, and the knuckle cut off to be boiled with a bit of pork and greens, or to be made into soup. The breast of veal is a favorite piece, and is sold high. The hind-quarter of veal and the loin make two good roasting pieces. The leg is usually stuffed. The line has the kidney upon it; the fore-quarter has the brisket on it.
"My dear papa, I sent the whole hind-quarter. I knew you would wish it. There will be the leg to be salted, you know, which is so very nice, and the loin to be dressed directly in any manner they like." "That's right, my dear, very right. I had not thought of it before, but that is the best way.
"No, but I have with Bedouins," replied the policeman, who was cutting off a wing. "There are no more Cossacks." A great silence ensued. Necks were stretched out as every eye followed the knife. Poisson was preparing a surprise. Suddenly he gave a last cut; the hind-quarter of the bird came off and stood up on end, rump in the air, making a bishop's mitre. Then admiration burst forth.
But immediately he fell into great doubts as to the proper point to begin. "Well," said he, "I do not know where to begin. At the head? No! People will laugh, and say 'he ate him backwards!" He went to the side. "No!" said he, "they will say I ate him sideways." He then went to the hind-quarter. "No!" said he, "they will say I ate him toward the head. I will begin here, say what they will."
The shot served to break up the fight and scatter the herd, however, and we returned to the cottonwoods with the hind-quarter of a fat calf. Hungry as we were, we could hardly bolt raw meat, so, taking it for granted that no one was likely to ride up on us, we built a fire in the grove, being careful to feed it with dry twigs that would make little smoke.
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