Название:
Автор:
Жанр:
Серия:
Издательство:
it as laid in the dish with its back uppermost. When it is first cut, it should be in the hollow part of it, in the direction of a, b, and the knife should be passed deep to the bone. The prime part of the fat lies on the outer edge, and is to be cut out in thin slices in the direction e. If many are at table, and the hollow part cut in the line a, b, is eaten, some very good and delicate slices may be cut out on each side the ridge of the blade-bone, in the direction c, d. The line between these two dotted lines, is that in the direction of which the edge or ridge of the blade-bone lies, and cannot be cut across. – Leg of Mutton. A leg of wether mutton, which is the best flavoured, may be known by a round lump of fat at the edge of the broadest part, as at a. The best part is in the midway, at b, between the knuckle and further end. Begin to help there, by cutting thin deep slices to c. If the outside is not fat enough, help some from the side of the broad end in slices from e to f. This part is most juicy; but many prefer the knuckle, which in fine mutton will be very tender though dry. There are very fine slices on the back of the leg: turn it up, and cut the broad end, not in the direction you did the other side, but longways. To cut out the cramp bone, take hold of the shank with your left hand, and cut down to the thigh bone at d; then pass the knife under the cramp bone in the direction, d, g. – Fore quarter of Lamb. Separate the shoulder from the scoven, which is the breast and ribs, by passing the knife under in the direction of a, b, c, d; keeping it towards you horizontally, to prevent cutting the meat too much off the bones. If grass lamb, the shoulder being large, put it into another dish. Squeeze the juice of half a Seville orange or lemon on the other part, and sprinkle a little salt and pepper. Then separate the gristly part from the ribs in the line e, c; and help either from that or from the ribs, as may be chosen. – Haunch of Venison. Cut down to the bone in the line a, b, c, to let out the gravy. Then turn the broad end of the haunch toward you, put in the knife at b, and cut as deep as you can to the end of the haunch d; then help in thin slices, observing to give some fat to each person. There is more fat, which is a favourite part, on the left side of c and d than on the other: and those who help must take care to proportion it, as likewise the gravy, according to the number of the company. – Haunch of Mutton is the leg and part of the loin, cut so as to resemble a haunch of venison, and is to be helped at table in the same manner. – Saddle of Mutton. Cut long thin slices from the tail to the end, beginning close to the back bone. If a large joint, the slice may be divided. Cut some fat from the sides. – Ham may be cut three ways. The common method is, to begin in the middle, by long slices from a to b, from the centre through the thick fat. This brings to the prime at first, which is likewise accomplished by cutting a small round hole on the top of the ham, as at c, and with a sharp knife enlarging that by cutting successive thin circles: this preserves the gravy, and keeps the meat moist. The last and most saving way is, to begin at the hock end, which many are most fond of, and proceed onwards. Ham that is used for pies, &c. should be cut from the under side, first taking off a thick slice. – Sucking Pig. The cook usually divides the body before it is sent to table, and garnishes the dish with the jaws and ears. The first thing is, to separate a shoulder from the carcase on one side, and then the leg, according to the direction given by the dotted line a, b, c. The ribs are then to be divided into about two helpings, and an ear or jaw presented with them, and plenty of sauce. The joints may either be divided into two each, or pieces may be cut from them. The ribs are reckoned the finest part, but some people prefer the neck end, between the shoulders. – Goose. Cut off the apron in the circular line a, b, c, and pour into the body a glass of port wine, and a large tea-spoonful of mustard, first mixed at the sideboard. Turn the neck end of the goose towards you, and cut the whole breast in long slices from one wing to another; but only remove them as you help each person, unless the company is so large as to require the legs likewise. This way gives more prime bits than by making wings. Take off the leg, by putting the fork into the small end of the bone, pressing it to the body; and having passed the knife at d, turn the leg back, and if a young bird, it will easily separate. To take off the wing, put your fork into the small end of the pinion, and press it close to the body; then put in the knife at d, and divide the joint, taking it down in the direction d, e. Nothing but practice will enable people to hit the joint dexterously. When the leg and wing of one side are done, go on to the other; but it is not often necessary to cut up the whole goose, unless the company be very large. There are two side bones by the wing, which may be cut off; as likewise the back and lower side bones: but the best pieces are the breast and the thighs, after being divided from the drum-sticks. – Hare. The best way of cutting it up is, to put the point of the knife under the shoulder at a, and so cut all the way down to the rump, on one side of the back-bone, in the line a, b. Do the same on the other side, so that the whole hare will be divided into three parts. Cut the back into four, which with the legs is the part most esteemed. The shoulder must be cut off in a circular line, as c, d, a. Lay the pieces neatly on the dish as you cut them; and then help the company, giving some pudding and gravy to every person. This way can only be practised when the hare is young. If old, do not divide it down, which will require a strong arm: but put the knife between the leg and back, and give it a little turn inwards at the joint; which you must endeavour to hit, and not to break by force. When both legs are taken off, there is a fine collop on each side the back; then divide the back into as many pieces as you please, and take of the shoulders, which are by many preferred, and are called the sportman's pieces. When every one is helped, cut off the head; put your knife between the upper and lower jaw, and divide them, which will enable you to lay the upper one flat on your plate; then put the point of the knife into the centre, and cut the head into two. The ears and brains may be helped then to those who like them. – Carve Rabbits as directed the latter way for hare; cutting the back into two pieces, which with the legs are the prime. – A Fowl. The legs of a boiled fowl are bent inwards, and tucked into the belly; but before it is served, the skewers are to be removed. Lay the fowl on your plate; and place the joints, as cut off, on the dish. Take the wing off in the direction of a to b, in the annexed engraving, only dividing the joint with your knife; and then with your fork lift up the pinion, and draw the wing towards the legs, and the muscles will separate in a more complete form than if cut. Slip the knife between the leg and body, and cut to the bone; then with the fork turn the leg back, and the joint will give way if the bird is not old. When the four quarters are thus removed, take off the merrythought from a, and the neck bones; these last by putting in the knife at c, and pressing it under the long broad part of the bone in the line c, b. Then lift it up, and break it off from the part that sticks to the breast. The next thing is, to divide the breast from the carcase, by cutting through the tender ribs close to the breast, quite down to the tail. Then lay the back upwards, put your knife into the bone half-way from the neck to the rump, and on raising the lower end it will separate readily. Turn the rump from you, and very neatly take off the two sidebones, and the whole will be done. As each part is taken off, it should be turned neatly on the dish, and care should be taken that what is left goes properly from table. The breast and wings are looked upon as the best parts, but the legs are most juicy in young fowls. After all, more advantage will be gained by observing those who carve well, and a little practice, than by any written directions whatever. – A Pheasant. The bird in the annexed engraving is as trussed for the spit, with its head under one of its wings. When the skewers are taken out, and the bird served, the following is the way to carve it. Fix a fork in the centre of the breast; slice it down in the line a, b; take off the leg on one side in the dotted line b, d; then cut off the wing on the same side in the line c, d. Separate the leg and wing on the other side, and then cut off the slices of breast you divided before. Be careful how you take off the wings; for if you should cut too near the neck, as at g, you will hit on the neck-bone, from which the wing must be separated. Cut off the merrythought in the line f, g, by passing the knife under it towards the neck. Cut the other parts as in a fowl. The breast, wings, and merrythought, are the most esteemed; but the leg has a higher flavour. – Partridge. The partridge is here represented as just taken from the spit; but before it is served up, the skewers must be withdrawn. It is cut up in the same manner as a fowl. The wings must be taken off in the line a, b, and the merrythought in the line c, d.
