Fore Quarter.
The fore quarter is first cut into two parts, the back half and the rattle-ran, and these are then cut into smaller pieces for the different modes of cooking. Diagram No. 16 represents a fore quarter. The back half only is numbered, for the rattle-ran is given in diagram No 17.
EXPLANATION OF DIAGRAM NO. 16.
| BOSTON. | NEW YORK. | PHILADELPHIA. |
| 1. First cut of ribs. 2. Second cut of ribs. 3. Third cut of ribs. 4 and 5. Best chuck ribs. 6 and 7. Poorer chuck ribs. 8. Neck piece. | 1. First cut of ribs, with tip of sirloin. 2. Second cut of ribs. 3. Third cut of ribs. 4 and 5. Best chuck ribs. 6 and 7. Poorer chuck ribs. 8. Neck piece. | 1. First cut of ribs, with tip of sirloin. 2. Second cut of ribs. 3. Third cut of ribs. 4 and 5. Best chuck ribs. 6 and 7. Poorer chuck ribs. 8. Neck chuck. |
The Rattle-Ran.
The whole of lower half of the fore quarter is often called the rattle-ran. Diagram No. 17 shows this, and the table following gives the name of the separate cuts:
EXPLANATION OF DIAGRAM NO. 17.
| BOSTON. | NEW YORK. | PHILADELPHIA. |
| 1. Rattle-ran. 2. Shoulder of mutton. 3. Sticking piece. 4. Shin, thick end of brisket, part of sticking piece. 5 and 6. Brisket piece. 7. Middle cut or rib plate. 8. Navel end of brisket. | 1. Plate piece. 2 and 3. Shoulder of mutton. 4. Shin and thick end of brisket. 5 and 6. Brisket piece. 7 and 8. Navel end of brisket. | 1. Plate piece. 2. Shoulder of mutton or boler piece. 3. Sticking piece. 4. Shin and thick end of brisket. 5 and 6. Brisket piece. 7 and 8. Navel end of brisket. |
The rattle-ran or plate piece is generally corned, and is considered one of the best cuts for pressed beef. The shoulder of mutton is used for stews, beef à la mode, roasts and steaks, and is also corned. The sticking piece, commonly called the back of the shoulder, but which is really the front, is used for stews, soups, pie meat and for corning. The shin is used for soups, and the brisket and ribs for corning and for stews and soups. One of the best pieces for corning is the navel end of the brisket. The middle cut of the rattle-ran is also corned.
MUTTON.
Mutton is very nutritious and easily digested. The best quality will have clear, hard, white fat, and a good deal of it; the lean part will be juicy, firm and of a rather dark red color. When there is but little fat, and that is soft and yellow and the meat is coarse and stringy, you may be sure that the quality is poor. Mutton is much improved by being hung in a cool place for a week or more. At the North a leg will keep quite well for two or three weeks in winter, if hung in a cold, dry shed or cellar. Mutton, like beef, is first split through the back, and then the sides are divided, giving two fore and two hind quarters. Diagram No. 18 is of a whole carcass of mutton, and half of it is numbered to show the pieces into which the animal is cut for use.
EXPLANATION OF DIAGRAM NO. 18.
| 1, 2, 4. Hind quarter. 3, 5, 5. Fore quarter | 1. Leg. 2. Loin. 3. Shoulder. 4. Flank. 5,5. Breast. |
Hind Quarter of Mutton.
This consists of the leg and loin, and is the choicest cut. It makes a fine roast for a large family, but for a moderate-sized or small one either the leg or loin alone is better. A hind quarter taken from a prime animal will weigh from twenty to thirty pounds.
Leg of Mutton.
This joint is nearly always used for roasting and boiling. It has but little bone, as compared with the other parts of the animal, and is, therefore, an economical piece to select, though the price per pound be greater than that of any other cut. It is not common to find a good leg weighing under ten or twelve pounds. A leg is shown in plate No. 19.
Loin of Mutton.
In a loin, as cut in Boston, there are seven ribs, which make a good roast for a small family. This cut is particularly nice in hot weather. It is not as large as a leg, and the meat is, besides, of a lighter quality and more delicate flavor. The cost when the flank is taken off will be about seven cents more a pound than if the loin be sold with it on; but, unless you wish to use the flank for a soup, stew or haricot, it is the better economy to buy a trimmed piece and pay the higher price. When the two loins are joined they are called a saddle. Plate No. 20 shows a saddle and two French chops.
Fore Quarter of Mutton.
In this is included the shoulder and breast. When the shoulder-blade is taken out the quarter makes a good roast for a large family. The shoulder is separated from the breast by running a sharp knife between the two, starting at the curved dotted lines near the neck (shown in diagram No. 18), and cutting round to the end of the line. The shoulder is nice for roasting or boiling. The breast can be used for a roast, for broths, braising, stewing or cotelettes. Rib chops are also cut from the breast, which is, by the way, the cheapest part of the mutton.
Chops and Cutlets.
Chops are cut from the loin. They are called long when the flank is cut on them and short if without it. When part of the bone of the short chop is scraped clean it is called a French chop. The rolled chops sold by provision dealers are the long chops with the bone removed. One often sees them selling at a low price. They are then the poor parts of the mutton, like the flank, and will be found very expensive no matter how little is asked.
Prices.
The price of mutton varies with the seasons, but a table giving the average price may help the purchaser to an estimate of the comparative cost of each cut:
| Hind Quarter, | 15 cents. |
| Leg, | 17 cents. |
| Loin, with flank, | 13 cents. |
| Loin, without flank, | 20 cents. |
| Fore Quarter, | 8 cents. |
| Trimmed Chops, | 20 cents. |
| Untrimmed Chops, | 12 cents. |
When one has a large family it brings all kinds of meat considerably cheaper to buy large pieces untrimmed, as the trimmings
