Every part of a sucking pig is good, but some persons consider the
flesh of the neck which lies between the shoulders, and the ribs as
the most delicate portion of it. The shoulders themselves are pre-
ferred by others. They should be taken off, and the legs also, by
passing the knife under them at the lettes a b c. The ribs may then
CARVING.
XXXV 11
be easily divided from e to d. The flesh only of the larger joints
should be served to ladies ; but gentlemen often prefer it sent to
them on the bones.
A FILLET OF VEAL.
There is no difference between the mode of carving this and a round
of beef ; but the brown outside slice of the veal is much liked by
many eaters, and a portion of it should be served to them when it is
known to be so. The forcemeat must be reached by cutting deeply
into the flap, and a slice of it served always with the veal.
A LOIN OF VEAL.
This may be carved at choice quite across through the thick part
of the flesh, or in slices taken in the direction of the bones. A slice
of the kidney, and of the fat which surrounds it, should accompany
the veal.
No. 11. A BREAST OF VEAL.
The brisket or gristles* of this joint must first be entirely separated
from the rib -bones by pressing the knife quite through it in the line
Detween a and b ; this part may then be divided as shown by the
letters c c c d d d, and the long bones or ribs may easily be separated
in the direction e f. The taste of those who are served should be
consulted as to the part of the joint which is preferred. The sweet-
bread is commonly sent to table with a roast breast of veal, and laid
upon it : a portion of it should be served with every plate of the
breast.
No. 12. A TONGUE.
This is sliced, not very thin, through the thickest and best part,
shown by the letters a b. The fat of the root, when it is liked, mus*
be carved by turning the tongue, and cutting in the direction c d.
No. 13. A CALF’S HEAD.
An entire calf’s head, served in its natural form, recalls too forcibly
* The tendons are literally the small white gristles themselves, which are found
under the flesh in this part of the joint. When freed from the bone attached to
them, they may be dressed in a variety of ways, and are extremely good : but they
require from four to six hours’ stewing to render them perfectly tender, even
when each tendon is divided into three or four slices. The upper flesh must be
laid back from the tendons before they are taken from the breast, not left ad-
hering to them. They are very good simply stewed in white gravy, and served
with green peas, d la Frangaise, in the centre. The breast entirely boned, forced,
and rolled, makes a handsome dish, either roasted or stewed.
xxxviii CARVING.
Page 24
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Every part of a sucking pig is good, but some persons consider the flesh of the neck which lies between the shoulders, and the ribs as the most delicate portion of it. The shoulders themselves are preferred by others. They should be taken off, and the legs also, by passing the knife under them at the letters a b c. The ribs may then
XXXV 11
be easily divided from e to d. The flesh only of the larger joints should be served to ladies ; but gentlemen often prefer it sent to them on the bones.
A FILLET OF VEAL.
There is no difference between the mode of carving this and a round of beef ; but the brown outside slice of the veal is much liked by many eaters, and a portion of it should be served to them when it is known to be so. The forcemeat must be reached by cutting deeply into the flap, and a slice of it served always with the veal.
A LOIN OF VEAL.
This may be carved at choice quite across through the thick part of the flesh, or in slices taken in the direction of the bones. A slice of the kidney, and of the fat which surrounds it, should accompany the veal.
No. 11. A BREAST OF VEAL.
The brisket or gristles* of this joint must first be entirely separated from the rib -bones by pressing the knife quite through it in the line Detween a and b ; this part may then be divided as shown by the letters c c c d d d, and the long bones or ribs may easily be separated in the direction e f. The taste of those who are served should be consulted as to the part of the joint which is preferred. The sweetbread is commonly sent to table with a roast breast of veal, and laid upon it : a portion of it should be served with every plate of the breast.
No. 12. A TONGUE.
This is sliced, not very thin, through the thickest and best part, shown by the letters a b. The fat of the root, when it is liked, must be carved by turning the tongue, and cutting in the direction c d.
No. 13. A CALF’S HEAD.
An entire calf’s head, served in its natural form, recalls too forcibly
* The tendons are literally the small white gristles themselves, which are found under the flesh in this part of the joint. When freed from the bone attached to them, they may be dressed in a variety of ways, and are extremely good : but they require from four to six hours’ stewing to render them perfectly tender, even when each tendon is divided into three or four slices. The upper flesh must be laid back from the tendons before they are taken from the breast, not left adhering to them. They are very good simply stewed in white gravy, and served with green peas, d la Frangaise, in the centre. The breast entirely boned, forced, and rolled, makes a handsome dish, either roasted or stewed.
xxxviii CARVING.