The household cook book

never be jointed, as that ruins it. In carving, cut parallel with the spine, as explained for a loin of mutton (which see). Slices of fat will be found lower down, and a little can be served each guest. BOILED RABBIT — Draw the knife on each side of the back bone the whole length of the rab- bit, as shown by the line A to B, thus dividing it in- to 3 parts. Now divide the back into 2 parts, cut- ting in the direction of the line c to D. Then take off the leg by cutting along the line E to F; the joint will readily disclose itself. Cut the shoulder as shown at G to H. The tenderest part is on the loins. There are other x:»lans of carving a rabbit, but we think this the best. With a very large rab- bit, slices may first be cut out of the back, parallel with the backbone; then take off the legs, and then divide the back as at c to D. ROAST RABBIT.— The trussing of a roast rabbit is rather differ- ent from one which is boiled, but the carving is quite similar. Cut as many slices of moderate thickness from A to B as it will give, and then dis- engage the legs and shoul- ders as with boiled rabbit. The loins are the tenderest part. ROAST TURKEY.— The chief efPort should be to obtain as many slices as possible from the breast; it is re- markable how many more a good carver will obtain than a poor one. A skilful carver knows the lo- cation of the joints, and easily manages the dissection. Com- mence by carving sli- ces from both sides of the breast in the direction of the lines B to o, beginning close to the BOAST BABBIT. BOAST TUBKEY. CARVING 599 wing and working upwards towards the ridge of the breastbone. Then separate the legs by passing the knife along a to h, and on turning the leg out a little with the fork the joint will dis- close itself; then divide the thigh from the drumstick. Separate the pinion carefully and neatly from the body. The stuffing can be ob- tained by making an opening at B. BOILED TURKEY— This is trussed in a little different manner from a roast turkey, but it is carved in the same way ROAST FOWL — Have the fowl lie upon its back, with the tail to the left. Insert the fork into the breast firmly, a little to the left of the center, with a prong on either side of the ridge of the breastbone. Insert the knife between the leg and the side and press back the leg with the blade of the knife; the thighbone will leave the socket, and only a little assistance of the knife is needed to free the leg. Remove ^^-'T'--*^ the wing by cutting from b to D; press ^^^^^^^ A out the knife and the joint will come apart; ^^^^TT^?^^^ then separate it from the body. Remo-ve ^^^^p^^°^^^^^ the merrythought and neck bones by in- M3^^fesi|g^^^^^P serting the knife and forcing it under the boast fo^^^T" bones as at c to d; raise it and it will readily separate from the breast. Divide the breast from the body by cutting through the small ribs down to the vent, turn the back uppermost, put the knife into about the center between the neck and rump, raise the lower part firmly yet gently, and it will easily sep- arate; then turn the neck or rump from you and take off the side bones.