the kidneys skewered under each division; this is a matter
of taste, and is not always done. Carve in thin slices; cut
English style is lengthwise. You may help from the vertebrea
on both sides of the loin, and then carve cross-wise, which
gives you both fat and lean; help a slice of kidney to those
who desire it. The loin should be carved in chops, with the
outer chop or English chop.
Leg of Lamb or Mutton. The under or thickest part of
the leg should be placed uppermost, and carved in slices
moderately thin. Many persons prefer the knuckle, and this
question should be asked, and if liked, it should be served
to the guest. When cold, the back of the leg should be
placed uppermost, and thus carved; serve the cramp bone if
requested (some persons regard it as a dainty).
The shoulder, breast and neck, cut into small, square
pieces, is used for stew.
Divers Pork. As there are so many different styles of
carving pork, it is far better to go to a first-class pork butcher
than to prepare it one’s self, and get your choice, such as
ham, bacon, salt pork, larding pork, sausages, etc. With¬
out pork we would have no lard, and cooking lard is just as
indispensable as butter in the kitchen. Also, the same manner
of carving as big meat, racks or loin, leg or shoulder, etc.
Smoked ham and bacon, jaw, shoulder, head, rack, etc.
Suckling pig is a young one of six or eight weeks, which
has been nourished with milk. The suckling pig is served
whole roasted with divers stuffing — English style, French
style, American style, German style. The cook should send
a roast pig to the table garnished with head and ears; carve
the joints, divide the ribs, serve with plenty of sauce. Should
one of the joints be too much, it may separated. Stuffing
should accompany it. An ear and the jaw are .favorite
parts with many people. The suckling pig is served whole,
roasted, cold, boneless, and cut in small pieces, cooked with
stock and aromate, served cold with natural jelly.
Large and Small Game. Large game — “Venison” — is
composed of deer, reindeer, elk, chamois, wild boar, ante¬
lope, etc. Small game is composed of hare, rabbit, raccoon,
squirrel, opossum, etc.
Game should be cooked and served instantly off the fire.
All dark meat is served rare; white meat well done, or
according to desire. (There are three different ways of
’ — 473 —
GANCEL’S CULINARY ENCYCLOPEDIA
cooking game — roast, grilled and sometimes saute. Let mon
tify for two or three days before cooking— so the epicure
says.) Haunch of Venison is carved as leg or saddle of
lamb or mutton.
Small Game. Hare, rabbit, etc., are carved in the same
manner.
Cut slices of moderate thickness. When the hare is
young you can, after removing the shoulders and legs, cut
across the back and divide it into several pieces. This is
not practicable in a full'grown hare, unless it is boned. The
shoulders and legs are easily removed by placing the knife be'
tween them and turning them back. The joint will disclose
itself and can then be separated . The head should not be
removed until the last. The most tender part is the loin,
the meat there being very delicate.
Page 237
Presented as published in 1920. 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
the kidneys skewered under each division; this is a matter of taste, and is not always done. Carve in thin slices; cut English style is lengthwise. You may help from the vertebrae on both sides of the loin, and then carve cross-wise, which gives you both fat and lean; help a slice of kidney to those who desire it. The loin should be carved in chops, with the outer chop or English chop.
Leg of Lamb or Mutton. The under or thickest part of the leg should be placed uppermost, and carved in slices moderately thin. Many persons prefer the knuckle, and this question should be asked, and if liked, it should be served to the guest. When cold, the back of the leg should be placed uppermost, and thus carved; serve the cramp bone if requested (some persons regard it as a dainty).
The shoulder, breast and neck, cut into small, square pieces, is used for stew.
Divers Pork. As there are so many different styles of carving pork, it is far better to go to a first-class pork butcher than to prepare it one’s self, and get your choice, such as ham, bacon, salt pork, larding pork, sausages, etc. With¬ out pork we would have no lard, and cooking lard is just as indispensable as butter in the kitchen. Also, the same manner of carving as big meat, racks or loin, leg or shoulder, etc. Smoked ham and bacon, jaw, shoulder, head, rack, etc.
Suckling pig is a young one of six or eight weeks, which has been nourished with milk. The suckling pig is served whole roasted with divers stuffing — English style, French style, American style, German style. The cook should send a roast pig to the table garnished with head and ears; carve the joints, divide the ribs, serve with plenty of sauce. Should one of the joints be too much, it may separated. Stuffing should accompany it. An ear and the jaw are .favorite parts with many people. The suckling pig is served whole, roasted, cold, boneless, and cut in small pieces, cooked with stock and aromate, served cold with natural jelly.
Large and Small Game. Large game — “Venison” — is composed of deer, reindeer, elk, chamois, wild boar, ante¬ lope, etc. Small game is composed of hare, rabbit, raccoon, squirrel, opossum, etc.
Game should be cooked and served instantly off the fire. All dark meat is served rare; white meat well done, or according to desire. (There are three different ways of
’ — 473 —
cooking game — roast, grilled and sometimes saute. Let mon tify for two or three days before cooking— so the epicure says.) Haunch of Venison is carved as leg or saddle of lamb or mutton.
Small Game. Hare, rabbit, etc., are carved in the same manner.
Cut slices of moderate thickness. When the hare is young you can, after removing the shoulders and legs, cut across the back and divide it into several pieces. This is not practicable in a full-grown hare, unless it is boned. The shoulders and legs are easily removed by placing the knife between them and turning them back. The joint will disclose itself and can then be separated . The head should not be removed until the last. The most tender part is the loin, the meat there being very delicate.