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Includes the sirloin with the kidney suet , the rump steak piece , the fore-rib . Second Class. The buttock or round , the thick flank , the middle ribs . Third Class. Fourth Class. Fifth Class. Shin or shank . No. 1. Loin, the choicest cuts used for roasts and chops. No. 2. Fillet, used for roasts and cutlets. No. 3. Loin, chump-end used for roasts and chops. No. 4.

An arm or the loin cloth was firmly griped, and the victim was run into the castle yard, amid the laughter of the lookers on, who consisted, after the first quarter of an hour, of women only. Then the search began in the houses, the chiefs indicating the localities in which men were likely to be found. Some police were set to watch outside while others went in to search.

"Do not ask me to tell you how low we Rexfords have descended!" she cried, "and yet I will confess I did it with the meat axe. I ought not to touch such a thing, you think! Nay, what can I do when the loin is not jointed and the servant has not so steady a hand as I? Would you have me let papa grumble all dinner-time the way that you men do, you know?"

"It is a great pity that their circumstances should be so confined! a great pity indeed! and I have often wished but it is so little one can venture to do small, trifling presents, of any thing uncommon Now we have killed a porker, and Emma thinks of sending them a loin or a leg; it is very small and delicate Hartfield pork is not like any other pork but still it is pork and, my dear Emma, unless one could be sure of their making it into steaks, nicely fried, as ours are fried, without the smallest grease, and not roast it, for no stomach can bear roast pork I think we had better send the leg do not you think so, my dear?"

PUDDING WITH MEAT. Make a batter with flour, milk, and eggs. Pour a little into the bottom of a pudding-dish; then put seasoned meat of any kind into it, and a little shred onion. Pour the remainder of the batter over, and bake it in a slow oven. A loin of mutton baked in batter, being first cleared of most of the fat, makes a good dish.

In the percentage of fat present in different kinds and cuts of meat, a greater difference exists than in the percentage of proteids. The lowest percentage of fat is 8.1 per cent. in the shank of beef; the highest is 32 per cent. in pork chops. The highest priced cuts, loin and ribs of beef, contain 20 to 25 per cent.

Bristol directed the light of a pocket-lamp upon the hunched-up figure which lay in the dust, and I saw it to be that of a dwarfish creature, yellow skinned and wearing only a dark loin cloth. He had a malformed and disproportionate head, a head that had been too large even for a big man.

The dinner had consisted of a loin of pork with the crackling on, and apple sauce a dish so beloved by Master Cheese, that he never thought of it without a watering of the mouth. It had been nothing like half eaten at dinner, neither the pork nor the sauce.

Hugh managed to eject the cartridge and load, and then cantered after the animal, which had started again at a sullen trot, with the blood pouring from its flank. As he galloped up to administer the "coup de grace," meaning to make no mistake about hitting the loin this time, the buffalo suddenly wheeled and charged him again, and Close Up executed another hurried retreat.

A loin of beef dangled over his head, a dead calf was stretched out on the straw behind him. Pete's white apron was stained with blood. Dan was conscious of a dull, sick repulsion of body and soul. "Well, it's this," continued Pete, cheerfully. "You see, I've made a little money over there at my corner, and I'm planning to spread out, do things bigger and broader.