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The neck and spine of a fore quarter of veal or mutton.

A dish made of pieces of meat, stewed, and highly seasoned; as, a ragout of mutton.

Nearly raw; partially cooked; not thoroughly cooked; underdone; as, rare beef or mutton. New-laid eggs, which Baucis' busy care Turned by a gentle fire, and roasted rare. Dryden.

ontaining a part of the backbone of an animal with the ribs on each side; as, a saddle of mutton, of venison, etc.

hence, humorously or in contempt, the neck. Lady MacScrew, who . . . serves up a scrag of mutton on silver. Thackeray.

nt of the fore leg and adjacent parts of an animal, dressed for market; as, a shoulder of mutton.

tity it materially increases the hardness, or raises the melting point, of the fat, as in mutton tallow. Chemically, it is a compound of glyceryl with three molecules of stearic acid, and hence is technically called tristearin, or glyceryl tristearate.

y tissues of an animal, especially the harder fat about the kidneys and loins in beef and mutton, which, when melted and freed from the membranes, forms tallow.

In the Orkney and Shetland Islands, beef and mutton hung and dried, but not salted. [Scot.] [Written also vivda.] Jamieson.

rgin Dutch." G. W. Cable. The white cold virgin snow upon my heart. Shak. A few ounces of mutton, with a little virgin oil. Landor.

eceived by the mortgagee without account, in satisfaction of interest. Burrill. -- Welsh mutton, a choice and delicate kind of mutton obtained from a breed of small sheep in Wales. -- Welsh onion (Bot.), a kind of onion (Allium fistulosum) having hollow inflated stalks and leaves, but scarcely any bulb, a native of S…