[Chicago, The Magazine circulation co., inc.] · leaf 94
lank contains a great S. Pot (out bones, are characteristic of old ones. 1 tltbaae tlthribra^O 4-S. PUi bone etoeJu HIND SHANK 4 Ged 2- 9tb I Olh rib road 6. Pin bone elnak deal of fat, but the lean part can 1417. Soup benco 7<i5. PorterkouM 2 7lh and dtb nb toed (3) FORE SHANK The neck (1) is a… … bone and less lean than the remainder bones, and the hock and the end The ribs (6) and the loin (8) are ercise. The first roast cut from the of the plate. This cut, too, may be of the fore-shank the most expen¬ the most tender cuts of the animal rib is the most tender and is there¬ used for making…
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