Is usually divided into two portions--the chump end and the kidney
end; the latter of which, the most delicate part, must be separated in
bones which have been jointed before cooking. Part of the kidney, and
of the rich fat which surrounds it, must be given to each. The chump
end, after the tail is removed and divided, may be served in slices
without bone, if preferred to the richer end.
[Illustration]