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Updated: June 17, 2025
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.
Of course we never attempted to consume any of the meat from animals which had been killed when suffering from a doubtful complaint, though some people are by no means particular in this matter. A doctor told me that when attending a case at a farmhouse he was invited to join the family at their midday meal, and was surprised to see a nice fore-quarter of lamb on the table.
"I don't think it'd hurt me, ma'am; only what good will I do?" "If you'll go rightly to work, you may do good. Miss Dorothy was a fool to go the way she did; a great fool." "She stayed longer than I thought she would, ma'am." "I'm not asking you what you thought. I'll tell you what. Do you send Giles to Winslow's, and tell them to send in early to-morrow a nice fore-quarter of lamb.
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.
It is more economical to buy a fore-quarter of mutton than a hind-quarter; there is usually two cents difference per pound. The neck of fat mutton makes a good steak for broiling.
The first cut to be made in carving a fore-quarter of lamb is to separate the shoulder from the breast and ribs; this is done by passing a sharp carving knife lightly around the dotted line as shown by the figs. 3, 4 and 5, so as to cut through the skin, and then, by raising with a little force the shoulder, into which the fork should be firmly fixed, it will easily separate with just a little more cutting with the knife; care should be taken not to cut away too much of the meat from the breast when dividing the shoulder from it, as that would mar its appearance.
When he buys a touring-car for the greater comfort of their vagrant life, she is appalled by the cost and upbraids him with more than a touch of shrewishness. Her tastes do not rise with her position. She would sooner have a chou-croute garnie than a fore-quarter of Paris lamb or a duck a la presse.
There was a terrific impact; the pony was struck squarely on the left fore-quarter; and horse and rider went down together in a heap against the fence. Then over them went the outlaw, trampling them as he leaped and clambered, taking the top plank with him as he landed outside the corral on his head and knees.
To carve this it should be cut crosswise, the middle being the best; cut in very thin slices, thereby improving its delicacy, making it more tempting; as is the case of all well-carved meats. The root of the tongue is usually left on the platter. This piece is quite similar to a fore-quarter of lamb after the shoulder has been taken off.
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.
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