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Military Cookery Manuscript, the London School of Cookery, September 30-November 9, 1940
Page 12
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claimed by Zhiping Mao: To cut fore quarter, 30 Sept Remove plate and brisket. being careful to leave the leg of mutton cut. Remove the the flat ribs, again leaving the leg of mutton cut. Then remove the shin and leg of mutton cut which leaves a [hony?] Saw through the fourth joint of the back bone which gives you the fore ribs. then saw through the 3rd joint which given you the middle rib, again saw through third joint which gives you the chuck rib. That leaves the slicking piece.
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claimed by Zhiping Mao: To cut fore quarter, 30 Sept Remove plate and brisket. being careful to leave the leg of mutton cut. Remove the the flat ribs, again leaving the leg of mutton cut. Then remove the shin and leg of mutton cut which leaves a [hony?] Saw through the fourth joint of the back bone which gives you the fore ribs. then saw through the 3rd joint which given you the middle rib, again saw through third joint which gives you the chuck rib. That leaves the slicking piece.
Szathmary Culinary Manuscripts and Cookbooks
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