Gancel's culinary encyclopedia of modern cooking

While you are broiling slices of cold meat put into a hot dish a piece of butter, a teaspoonful of ketchup and Worcestershire sauce, seasoning, melt them together; add mustard if you like, and lay the meat sprinkled with fresh bread crumbs, on the gridiron. Serve separate sauce — De¬ viled, Robert’s, Piquante, etc. BONING, LARDING AND BRAISING The three most difficult operations to achieve well in 'cookery are braising, boning and larding. Boning is so little understood by inferior cooks (man or woman) that it is best, if your servant is not first-rate, to have it done by the poulterer with whom you deal. Nevertheless, it is an art which tends so much to economy that it would quite repay the mistress of a family to pay for a few lessons for her domestic from a good poulterer or first-class Chef or cook. The bones of poultry and hares are most useful for making gravies, and hares are more easily carved, and look better when boned. Any butcher will bone joints when required. Although we can not hope that our readers will be able to achieve the boning of a chicken, turkey, game, — 463 — etc., from any verbal description, we, nevertheless give a few directions on the subject, from an excellent demonstration, and practicing for many performances and operations. (Use only strictly dry pick poultry.) To bone chicken, turkey, etc., “Cut through the skin down the center of the back, and raise the flesh,carefully on either side; inject the point of a sharp small knife until the socket of the wings and thighs are reached. Until a little practice has been gained, it will, perhaps, be better to bone these joints before proceeding further; but after they are once detached from it the whole of the body may easily be separated from the flesh and taken out entire. Only the neck bone and merry-thought will then remain to be removed. The bird thils prepared may either be restored to its original form, by filling the body with chicken forcemeat, goose liver, rice or wild rice mixed with goose liver, green corn, etc., or galantine style, and the bird being first flattened on a table may be covered with sausage meat and the various other ingredients we have named, so placed that it shall be of equal thickness in every part, then tightly rolled, bound firmly together with a filet of broad tape, wrapped in a thin fine cheese cloth closely tied at both ends and dressed. For roasting boned chicken, etc., put in roast pan covered with melted butter; cook in medium oven according to the size of bird. (See article for roasting.) HOW TO LARD