The manner of cutting up a calf for the English market is to divide
the carcase into four quarters, with eleven ribs to each fore quarter;
which are again subdivided into joints, as exemplified on the cut.
_Hind quarter:_—
1. The loin.
2. The chump, consisting of the rump and hock-bone.
3. The fillet.
4. The hock, or hind knuckle.
_Fore quarter:_—
5. The shoulder.
6. The neck.
7. The breast.
8. The fore knuckle.
[Illustration: SIDE OF A CALF, SHOWING THE SEVERAL JOINTS.]
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 12½ lbs., hind knuckle 5½ lbs., shoulder 11 lbs., neck 11 lbs.,
breast 9 lbs., and fore knuckle 5 lbs.; making a total of 144 lbs.
weight. The London mode of cutting the carcase is considered better
than that pursued in Edinburgh, as giving three roasting joints and one
boiling in each quarter; besides the pieces being more equally divided,
as regards flesh, and from the handsomer appearance they make on the
table.
CALF’S FEET, Baked or Stewed.
_Ingredients._—1 calf’s foot, 1 pint of milk, 1 pint of water, 1 blade
of mace, the rind of ½ lemon, pepper and salt to taste. _Mode._—Well
clean the foot, and either stew or bake it in the milk-and-water with
the other ingredients from 3 to 4 hours. To enhance the flavour, an
onion and a small quantity of celery may be added, if approved; ½ a
teacupful of cream, stirred in just before serving, is also a great
improvement to this dish. _Time._—3 to 4 hours. _Average cost_, in full
season, 9_d._ each. _Sufficient_ for 1 person. _Seasonable_ from March
to October.
CALF’S FEET, Boiled, and Parsley and Butter.
_Ingredients._—2 calf’s feet, 2 slices of bacon, 2 oz. of butter, two
tablespoonfuls of lemon-juice, salt and whole pepper to taste, 1 onion,
a bunch of savoury herbs, 4 cloves, 1 blade of mace, water, parsley,
and butter. _Mode._—Procure 2 white calf’s feet; bone them as far as
the first joint, and put them into warm water to soak for 2 hours. Then
put the bacon, butter, lemon-juice, onion, herbs, spices, and seasoning
into a stewpan; lay in the feet, and pour in just sufficient water to
cover the whole. Stew gently for about three hours; take out the feet,
dish them, and cover with parsley and butter. The liquor they were
boiled in should be strained and put by in a clean basin for use: it
will be found very good as an addition to gravies, &c. _Time._—Rather
more than 3 hours. _Average cost_, in full season, 9_d._ each.
_Sufficient_ for 4 persons. _Seasonable_ from March to October.