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Updated: May 22, 2025
The hind-knuckle or hock, used for stews, pot-pies, meat-pies. No. 5. Neck, best end used for roasts, stews and chops. No. 6. Breast, best end used for roasting, stews and chops. No. 7. Blade-bone, used for pot-roasts and baked dishes. No. 8. Fore-knuckle, used for soups and stews. No. 9. Breast, brisket-end used for baking, stews and pot-pies. No. 10.
The Several Parts of a Moderately-sized, Well-fed Calf, about eight weeks old, are nearly of the following weights: Loin and chump, 18 lbs.; fillet, 12-1/2 lbs.; hind-knuckle, 5-1/2 lbs.; shoulder, 11 lbs.; neck, 11 lbs.; breast, 9 lbs., and fore-knuckle, 5 lbs.; making a total of 144 lbs. weight. No. 1. Leg, used for roasts and for boiling. No. 2. Shoulder, used for baked dishes and roasts.
"But will Alden Honeywell, Esquire?" "Surely. Also Mr. William H. Robinson, of the Caronia. At three-thirty the following afternoon three men were waiting in Average Jones' inner office. Average Jones sat at his desk sedulously polishing his left-hand fore-knuckle with the tennis callous of his right palm. Bertram lounged gracefully in the big chair. Mr. Robinson fidgeted.
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