GENERAL DIRECTIONS SPECIAL DIRECTIONS TIP OF THE SIRLOIN, OR RIB ROAST SIRLOIN ROAST THE BACK OF THE RUMP FILLET OF BEEF OR TENDERLOIN ROUND OF BEEF, FILLET OF VEAL, OR FRICANDEAU OF VEAL BEEFSTEAK LEG OF MUTTON OR LAMB, OR KNUCKLE OF VEAL LEG OF VENISON SADDLE OF MUTTON SADDLE OF VENISON HAUNCH OF VENISON OR MUTTON LOIN OF MUTTON, LAMB, VEAL, PORK, OR VENISON SHOULDER OF MUTTON OR VEAL FOREQUARTER OF LAMB OR VEAL NECK OF VEAL BREAST OF VEAL CALF’S HEAD ROAST PIG HAM TONGUE CORNED BEEF CHARTREUSE, OR PRESSED MEAT TO CUT UP A CHICKEN FOR A STEW OR FRICASSEE BOILED FOWL OR TURKEY BROILED CHICKEN ROAST TURKEY ROAST GOOSE ROAST DUCK PIGE…
Or read it translated: 日本語 · 中文 · हिन्दी · Español · العربية · Français · বাংলা · Português · Русский · Bahasa Indonesia · اردو · Deutsch · Kiswahili · 한국어