================================================================== _Explanation of the Plate._ VENISON. 1. Haunch. |2. Neck. |3. Shoulder. |4. Breast. BEEF. | 7. Thick Flank. |13. Shoulder or Leg _Hind Quarter._ | 8. Thin Flank. | of Mutton Piece. 1. Sirloin. | 9. Leg. |14. Brisket 2. Rump. |10. Fore Rib; five Ribs. |15. Clod. 3. Edge Bone. | |16. Neck or Sticking 4. Buttock. | _Fore Quarter._ | Piece. 5. Mouse Buttock.|11. Middle Rib; four Ribs.|17. Shin. 6. Veiny Piece. |12. Chuck; three Ribs. |18. Cheek. VEAL. 1. Loin, best End. | 6. Neck, best End. 2. Loin, Chump End. | 7. Neck, Scrag End. 3. Fillet. | 8. Blade Bone. 4. Hind Knuckle. | 9. Breast, best End. 5. Fore Knuckle. |10. Breast, Brisket End. PORK. 1. Sparerib. |4. Fore Loin. 2. Hand. |5. Hind Loin. 3. Belly or Spring. |6. Leg. MUTTON. 1. Leg. |4. Neck, best End. |7. Breast. 2. Loin, best End. |5. Neck, Scrag End. |A Chine is two Loins. 3. Loin, Chump End. |6. Shoulder. |A Saddle is two Necks. [Illustration] THE COOK AND HOUSEKEEPER'S COMPLETE AND UNIVERSAL DICTIONARY. ACID, lemon: a good substitute for this expensive article, suitable for soups, fish sauces, and many other purposes, may be made of a dram of lump sugar pounded, and six drops of lemon essence, to three ounces of crystal vinegar. The flavour of the lemon may also be communicated to the vinegar, by an infusion of lemon peel. ACIDS, to remove stains caused by acids. See STAINS.