My mother's cook book

A Loin of Veal may be cut up either into single chops, diyiding the meat into handsome slices,, and serving the bone with one, or, if the joint chosen be the, chump end, in long slices. The smallest end contains the more solid meat. The fat and the kidney are underneath. The latter is considered the epicure's portion, and should not be forgotten. A Knuckle of Veal, "whether you buy it or steal," is not a dish to be despised, and reserved only for, the 3ick-room,. As a veal soup it is in great favor itt Scotland, and though not popular cis a joint, there, are not wanting thos.e with whom it is a great CALF'S HEAD, DIVIDED. 231 favorite. It reqmres a little practice to carve a knuckle of veal neatly, and with satisfaction to one's self. It must be cut across. The fat is con- sidered a delicacy. A Breast of Veal consists of gristles and ribs, and it is necessary to separate them. Then divide the ribs. The sweetbread should be served round with each plate. The choice is gristles or ribs. A Oigot, or Gigett of Veal is either cut in h9rizon- tal slices, or as a leg of mutton, beginning near to the broad end. A Shoulder of- Veal is served like a shoulder of mutton. Neither the gigot nor shoulder is much prized unless the veal be small, when they are deli- cate eating. A Calf 8 Head, Divided. — In serving this favorite dish, take care to press the knife to the bone in cutting slices. The root of the tongue should be served round to those that like it. There is some delicate meat under the jaw-bone. The brains and tongue are placed on a separate dish, but care should be taken to serve some to each guest. Do. this alsb with the palate, seated under the head, which should be, therefore, cut up in small pieces before you begin to help round. The eye, which some fancy, should be divided. GAME Requires more attention than poultry; because, being in the first place less plentiful, a skilful ^^rver must ftiake the most of what is placed before ,232 GAME. h ... him; and in the second place, as the cold birds come in well at' the breakfast and thie lunch table, it is often as well not to cut off more than is required for the immediate occasion. , ' A Haiincli of Venison is cut just like a haunch of mutton. The fat, .which is highly prized, will be found chiefly on the left side. Recollect . that, unless venison be fat, it is but mocking the appetite of your guests to place it before them, and' that everybody likes venison fat. The alderman's walk, the primest part of the, joint, is in the side where the fat abounds. A Hare or Rabbit is usually sent to table on her haunches. If the hare be large, a couple o,f long slices may first be taken from either side. If so, the legs nlust next be taken off, and then separate the shoulders. The back; is now to be cut through in three or four pieces, going right through, the spine. The legs should be divided in two Divide algothe head by inserting the point of the knife at the top, and cut it through in the direction of the nose. Some persons first separate the upper from the under jaw.^ The ears should be ci;t off. close to the roots. The head, brains, and ears are by some persons considered dainty morsels. It is becoming the fashion to have hares boned before roasting, which saves the carver an immensity of trouble. No old hare should be roasted, unless pre- ; viously boned; let it be jugged; this is the best way of serving it, for it requires great experience to c§rve' ^n old hare. It is customary in some locali- GROUSE. 233 ties to cut upMhe whole before any is served. The stuffing, to be sent with every plate, will be found ifiside.