The ribs and the loin cut in one piece are shown in Fig. 18.
Pork steaks or chops should be taken from the neck, or the loin.
Then put in some bits of loin of pork cut into dice and some bits of lean ham.
Sauce for a loin of veal was made of all kinds of sweet herbs, with the yolks of two or three hard eggs minced very fine.
A loin of pork with the fat and kidney taken out and boned, and a forehand of pork boned, are very nice dressed in the same way.
Take care also to cut out the pipe that runs along the chine of a loin of veal, the same as in beef, to hinder it from tainting.
The middle of the loin is the next best, and the rump the next.
The rib is the cut between the loin and chuck, and contains the best roasts.
Loin straps should be used with a ladys trap only when a servant drives.
This boy, who only wore a loin cloth, was urging his fellows not to work so hard.