Sheep Husbandry in Canada
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In our eReader you can find the full English version of the book. Read Sheep Husbandry in Canada Online - link to read the book on full screen. Our eReader also allows you to upload and read Pdf, Txt, ePub and fb2 books. In the Mini eReder on the page below you can quickly view all pages of the book - Read Book Sheep Husbandry in Canada
What reading level is Sheep Husbandry in Canada book?
To quickly assess the difficulty of the text, read a short excerpt:
An axe may take the place of the cleaver, but is not nearly so useful. If a cross section of a large log can be had it will answer for a block. A table, however, can be used in most cases.
2514— 8i 52 In cutting one should always cut across the grain of the meat. Following this principle will result in uniform pieces and the joints will be more easily carved after cooking. Out to the bone with the knife, and use a saw rather than an ase for cutting the bone.
First split the carcass into halves,... then cut off the flank and breast, following the line A, B, C, D, in Fig. 42. Out off the leg at the top of the round, A to K, just touching the hip joint. Remove the shank below the fleshy part of the leg. Out off the shoulder between the third and fourth ribs and the neck at the shoulder vein. Remove the front shank at the elbow jcint. When a ' saddle of mutton ' is wanted, one must deviate from this method of cutting and cut the saddle in one piece before the carcass is split into halves. The leg of mutton is sometimes cut into steak, but is usually roasted whole or boiled.
What to read after Sheep Husbandry in Canada?
You can find similar books in the "Read Also" column, or choose other free books by James Burns Spencer to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
An axe may take the place of the cleaver, but is not nearly so useful. If a cross section of a large log can be had it will answer for a block. A table, however, can be used in most cases.
2514— 8i 52 In cutting one should always cut across the grain of the meat. Following this principle will result in uniform pieces and the joints will be more easily carved after cooking. Out to the bone with the knife, and use a saw rather than an ase for cutting the bone.
First split the carcass into halves,... then cut off the flank and breast, following the line A, B, C, D, in Fig. 42. Out off the leg at the top of the round, A to K, just touching the hip joint. Remove the shank below the fleshy part of the leg. Out off the shoulder between the third and fourth ribs and the neck at the shoulder vein. Remove the front shank at the elbow jcint. When a ' saddle of mutton ' is wanted, one must deviate from this method of cutting and cut the saddle in one piece before the carcass is split into halves. The leg of mutton is sometimes cut into steak, but is usually roasted whole or boiled.
What to read after Sheep Husbandry in Canada?
You can find similar books in the "Read Also" column, or choose other free books by James Burns Spencer to read onlineMoreLess
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