Instructions on Carving. Loin of Veal. 359 When the jointing is properly performed there is little difficulty in carrying the knife down in the direction of the line A to B (Fig- 14). To each portion a piece of the kidney and kidney fat which lie under- neath should be given and are considered a great delicacy. fig. 14. Knuckle of Yeal. The illustration showing the dotted lines from A to B (Fig. 15) sufficiently indicates the direction which should be given to the knife in carving this joint. The best slices are from the thickest part of the knuckle. Calf’s Head. Insert the knife quite down to the bone and cut slices in the direction of the dotted line A to B (Fig. 16). With each of these should be given a piece of what is called the throat sweetbread, cut in the direction of from C to D. The jawbone being then removed, there will be found nice lean slices, also the palate. A piece 360 The New Practical Cookery Guide. of the tongue and brains is served with each portion. Pork. The leg and loin of pork are cut the same way as mutton. Sucking pig is usually sent to table in the manner shown in the illustration, Fig. 17. The shoulder is to be separated from the carcass as per dotted line ABO. The same is done with the leg, line ABC also. The ribs then stand fairly open to the knife, which should be carried down in the direction of the line D to E. Different parts of the pig are then served according to the taste of the guests. Ham. In carving a ham the carver is guided according to the desire to practise economy, or have at once the slices out of the prime part. In the first instance the cutting is commenced at the knuckle end and thin slices are cut off towards the thick part of the ham. To reach the choicer portions, the knife, which should be thin and sharp, is carried down to the bone in direction of the line A to B (Fig. 18). 4 Instructions on Carving. 361 Tongue. To carve a tongue the knife is passed down in the direction of the line A to B (Fig. 19). Slices should not be too thin. The carving is continued until the best of the upper part is served. The fat is found in turning the tongue and cutting in the direction of line C to D. fig. 19. Haunch of Venison. An incision should be made completely down to the bone in the direction of the line from A to B (Fig. 20). The gravy will then be able to flow easily, when slices not too thick should be cut along haunch as indicated by the line C to I), the end marked C having been turned towards the carver to have complete command over the joint. Fowl. To carve a fowl fix the fork in the breast and pass the knife sharply along the line from A to B (Fig. 21), separating the wing from the breast bone. The wing can then easilv be withdrawn. Place the fork in %/ the centre of the leg and gently force away from the fowl. The joint being thus discovered the carver can readily cut through it. The wings and legs 362 The New Practical Cookery Guide. on either side having been taken off, if the fowl is a large one a slice or two may be cut from either side of the breast. The knife is then slipped under- neath the merrythought in the direction of the line

AI-modernized reading of the original text

Instructions on Carving. Loin of Veal. When the jointing is properly performed there is little difficulty in carrying the knife down in the direction of the line A to B (Fig- 14). To each portion a piece of the kidney and kidney fat which lie underneath should be given and are considered a great delicacy. fig. 14. Knuckle of Veal. The illustration showing the dotted lines from A to B (Fig. 15) sufficiently indicates the direction which should be given to the knife in carving this joint. The best slices are from the thickest part of the knuckle. Calf’s Head. Insert the knife quite down to the bone and cut slices in the direction of the dotted line A to B (Fig. 16). With each of these should be given a piece of what is called the throat sweetbread, cut in the direction of from C to D. The jawbone being then removed, there will be found nice lean slices, also the palate. A piece 360 The New Practical Cookery Guide. of the tongue and brains is served with each portion. Pork. The leg and loin of pork are cut the same way as mutton. Sucking pig is usually sent to table in the manner shown in the illustration, Fig. 17. The shoulder is to be separated from the carcass as per dotted line ABO. The same is done with the leg, line ABC also. The ribs then stand fairly open to the knife, which should be carried down in the direction of the line D to E. Different parts of the pig are then served according to the taste of the guests. Ham. In carving a ham the carver is guided according to the desire to practise economy, or have at once the slices out of the prime part. In the first instance the cutting is commenced at the knuckle end and thin slices are cut off towards the thick part of the ham. To reach the choicer portions, the knife, which should be thin and sharp, is carried down to the bone in direction of the line A to B (Fig. 18). Instructions on Carving. Tongue. To carve a tongue the knife is passed down in the direction of the line A to B (Fig. 19). Slices should not be too thin. The carving is continued until the best of the upper part is served. The fat is found in turning the tongue and cutting in the direction of line C to D. fig. 19. Haunch of Venison. An incision should be made completely down to the bone in the direction of the line from A to B (Fig. 20). The gravy will then be able to flow easily, when slices not too thick should be cut along haunch as indicated by the line C to I), the end marked C having been turned towards the carver to have complete command over the joint. Fowl. To carve a fowl fix the fork in the breast and pass the knife sharply along the line from A to B (Fig. 21), separating the wing from the breast bone. The wing can then easilv be withdrawn. Place the fork in %/ the centre of the leg and gently force away from the fowl. The joint being thus discovered the carver can readily cut through it. The wings and legs 362 The New Practical Cookery Guide. on either side having been taken off, if the fowl is a large one a slice or two may be cut from either side of the breast. The knife is then slipped underneath the merrythought in the direction of the line

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