grouse, moor-fowl, and prairie-chicken, are carved from the breast when they are large, and quartered or halved when of medium size. The cut of a pheasant will give a good idea of the carving of the different birds : the pheasant repre- sented here is larded ; the head, neck, and tail are added after the bird is cooked ; and it is served on toast, garnished with lemon and parsley. MEATS. The carving of joints of meat is much simpler than poul- try, once the position of the bones is understood. It is Leg of Mutton. often possible to remove many of the bones of meat before cooking it ; and this is desirable on the score of economy, as well as for convenience in carving. The first picture represents a leg of mutton cut through the choice part. Make the first cuts in the direction of the lines marked i and 2, and then follow the dotted lines : this will give slices of alternate fat and lean. When this does not afford enough for serving, other slices can be taken from the outer side of the leg, cutting around the bone in the same way. MUTTON BONED AND STUFFED. Both the leg and shoulder of mutton can be used very advantageously if the bone is removed, and the joint filled CARVING. 63 with a good stuffing before it is cooked. The accompany- ing cut shows a loin and leg, boned, stuffed, and baked. Leg of Mutton boned. with a garnish of small balls of turnip boiled. The dotted lines show the direction of the first cuts : the final cut, from I to 2, releases the slices. Or the joint can be served by carving it directly from the large end, entirely down through the meat. SADDLE OF MUTTON LARDED. The saddle, or double loin, of mutton, is carved in a line Saddle of Mutton larded. with the back-bone, from i to 2, the knife running down through the lean quite to the bone. When the saddle is 64 PRACTICAL AMERICAN COOKERY. very large, these slices may be cut in two parts. The fat is to be cut in the direction of the dotted lines at 3. ROUND OF BEEF. The fresh round of beef closely filled with pieces of fat salt pork, or with a rich stuffing inserted with the grain, is carved across the grain, downward from one end, if it is placed on the platter as shown in the annexed cut. When the grain of the meat is presented lying upward from the Beef d ta mode. platter, the cuts are then made across the surface. A small slice of fat is generally cut' with each slice of lean. The garnish of the beef is of boiled vegetables. The dish is often called beef a la mode, although it should be called a la daube. SIRLOIN OF BEEF. The sirloin of beef, which is the portion cut into the beef- steaks called "porterhouse," is carved in the direction of the dotted lines which range between the figures i and 2 ; the tenderloin, ox filet, is carved in the dotted lines from 3 to 4, after the joint has been raised on the, fork, with the bone resting on the platter, so as to permit the knife to enter the meat from the bottom. A small piece of fat is served with CARVING. 65 each slice of meat. When the bone has been removed, and the sirloin rolled before it is cooked, it is laid upon the If Sirloin of Beef. platter on one end, and an even slice is taken across the grain of the upper surface. RIBS OR SIRLOIN OF BEEF BONED.

AI-modernized reading of the original text

grouse, moor-fowl, and prairie-chicken, are carved from the breast when they are large, and quartered or halved when of medium size. The cut of a pheasant will give a good idea of the carving of the different birds : the pheasant represented here is larded ; the head, neck, and tail are added after the bird is cooked ; and it is served on toast, garnished with lemon and parsley. MEATS. The carving of joints of meat is much simpler than poultry, once the position of the bones is understood. It is Leg of Mutton. often possible to remove many of the bones of meat before cooking it ; and this is desirable on the score of economy, as well as for convenience in carving. The first picture represents a leg of mutton cut through the choice part. Make the first cuts in the direction of the lines marked i and 2, and then follow the dotted lines : this will give slices of alternate fat and lean. When this does not afford enough for serving, other slices can be taken from the outer side of the leg, cutting around the bone in the same way. MUTTON BONED AND STUFFED. Both the leg and shoulder of mutton can be used very advantageously if the bone is removed, and the joint filled with a good stuffing before it is cooked. The accompanying cut shows a loin and leg, boned, stuffed, and baked. Leg of Mutton boned. with a garnish of small balls of turnip boiled. The dotted lines show the direction of the first cuts : the final cut, from I to 2, releases the slices. Or the joint can be served by carving it directly from the large end, entirely down through the meat. SADDLE OF MUTTON LARDED. The saddle, or double loin, of mutton, is carved in a line Saddle of Mutton larded. with the back-bone, from i to 2, the knife running down through the lean quite to the bone. When the saddle is very large, these slices may be cut in two parts. The fat is to be cut in the direction of the dotted lines at 3. ROUND OF BEEF. The fresh round of beef closely filled with pieces of fat salt pork, or with a rich stuffing inserted with the grain, is carved across the grain, downward from one end, if it is placed on the platter as shown in the annexed cut. When the grain of the meat is presented lying upward from the Beef d ta mode. platter, the cuts are then made across the surface. A small slice of fat is generally cut' with each slice of lean. The garnish of the beef is of boiled vegetables. The dish is often called beef a la mode, although it should be called a la daube. SIRLOIN OF BEEF. The sirloin of beef, which is the portion cut into the beefsteaks called "porterhouse," is carved in the direction of the dotted lines which range between the figures i and 2 ; the tenderloin, ox filet, is carved in the dotted lines from 3 to 4, after the joint has been raised on the, fork, with the bone resting on the platter, so as to permit the knife to enter the meat from the bottom. A small piece of fat is served with each slice of meat. When the bone has been removed, and the sirloin rolled before it is cooked, it is laid upon the If Sirloin of Beef. platter on one end, and an even slice is taken across the grain of the upper surface. RIBS OR SIRLOIN OF BEEF BONED.

Miss Corson's practical American cookery and household management