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"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 forward." At last, however, seeing that he must begin the attack somewhere, he commenced upon the hind-quarter. He had just got a delicate piece in his mouth when the tree just by began to make a creaking noise, rubbing one large branch against another. This annoyed him.
"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.
"Then Bob began to tell us how he walked into the big hotel at Saranac about noon and flung a hind-quarter of venison on the counter in front of the clerk and said: 'What I come for is a decent meal; I ain't got no money, but I guess that'll pay for it. The clerk got white around the gills, but he didn't say anything; he just took the venison and showed Bob into the big dining hall.
The dead waste of our clumsy, coarse way of cutting meats is immense. For example, at the beginning of the season, the part of a lamb denominated leg and loin, or hind-quarter, may sell 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.
On the spare-rib and chine there is but little meat, and the pieces called middlings consist almost entirely of fat. The best parts are the loin, and the leg or hind-quarter. Hogs make the best pork when from two and a half to four years old.
For an instant I thought he was killed, but when I turned in my saddle I saw a stream of blood running down the off hind-quarter. I looked back at the Englishman, and the brute had bitten the end off another cartridge and was ramming it into his musket, but before he had it primed we were beyond his range.
The brisket of beef, after being corned, may be smoked, and is very good for boiling. Lean pieces of beef, cut properly from the hind-quarter, are the proper pieces for being smoked. There may be some fine pieces cut from the fore-quarter.
On comparing the two modes of cutting-up, it will be observed that in the English there are more roasting-pieces than in the Scotch, a large proportion of the fore-quarter being used in that way. The plan, too, of cutting the loin between the rump and aitch-bone in the hind-quarter, lays open the steak-pieces to better advantage than in the Scotch bullock.
He hit me as hard as ever Sullivan hit a man; but I kept dodging my head, so he would hit that, and he soon had his right hand as big as any man's head. I at last commenced to give it to him about the head pretty lively. And talk about a head! His looked like the hind-quarter of a beef. Finally one of the crew called out enough for him, for he was not able to do so.
The London butcher also cuts the joints above the hind knee, and, by making some incisions with a sharp knife, cuts the tendons there, and drops the flesh of the hind-quarter on the flank and loins, which causes it to cut up thicker than in the Scotch mode. In opening the hind-quarter he also cuts the aitch bone, or pelvis through the centre, which makes the rump look better.
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