silver-fish knife and fork. Large flat fish, as turbot, brill, John
Dorey, etc., must first be cut from head to tail down the mid-
dle, and then in portions across to the fin, which, being con-
sidered a delicacy, is helped with the rest. (See cut.)
Salmon is cut in slices down the middle of the upper side,
as from A to B, and then in slices across D to C, and a little
of the "thick," or upper side, and "thin," or under side, are
put on each plate.
A mackerel divides between four people; the fish-knife is
passed between the upper and under side from head to tail,
and each side is halved to help. A cod is cut cross-ways, like
COD FISH.
salmon, from C to B, and in down slices as from A to B, and a
small piece of the sound is sent with each helping. Small fish,
as smelts, are sent whole, one on each plate, as are whiting.
Fried soles are cut across right through the bone. The
" shoulder " or head end, should be first helped.
A sirloin of beef is cut across for the under-cut, and
lengthways for the upper. You should ask your guest if he or
SIRLOIN OP BEEF.
she prefers the under-cut, which is by some considered the
most delicate part of the beef, and is disliked by others.
Slices from the under cut should be thick.
Rolled ribs and a round of beef are easily carved in hori«
n
HOUSEHOLD.
zontal slices over the whole surface. The slices should be
very thin.
Boiled beef should also be cut in thin horizontal slices the
AITCH-BONE.
size of the joint itself in length and breadth. (See cut.)
Mutton appears on the table in four forms — the saddle, the
leg, the shoulder, the loin.
The saddle is the joint ordered for a large dinner party. It
is cut in very thin slices close to the backbone; B to A and
SADDLE OP MUTTON.
then downwards from A to D and C; but a lady is scarcely
ever required in the present day to carve a saddle of mutton.
A shoulder must lie with the knuckle towards your right,
and the blade-bone towards your left hand.
SHOTTLDER OP MUTTON.
SHOULDER OP MUTTON.
In the middle of the edge of the part farthest from you
HOUSEHOLD.
S3
place the fork, and then give one sharp cut from the edge to
the bone. The meat flies apart, and you cut rather thick slices
on each side of the opening A to B till you can cut no more.
You will then find two or three slices from the centre bone
to the end B to C. Afterwards the joint must be turned over,
and slices cut from the under side.
Some people, instead of cutting the joint in this manner,
begin with slices cut lengthways near the middle of the joint
from the end to the knuckle, and it is the better way.
A leg of mutton must be placed with the knuckle towards
your left hand; you then cut into the side farthest from vou
LEG OP MUTTON.
towards the bone B to C, helping thin slices from the right and
thick slices towards the knuckle. The little tuft of fat near
the thick is a delicacy, and must be divided among your guests.
A loin of mutton is carved either through the joints, which
brings it into the form of " chops," or it is cut lengthways, in a
parallel line with the joints. The latter is the best mode for a
lady, but a loin is rather for family consumption than for guests.
Page 61
Presented as published in 1883. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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silver-fish knife and fork. Large flat fish, as turbot, brill, John
Dorey, etc., must first be cut from head to tail down the mid-
dle, and then in portions across to the fin, which, being con-
sidered a delicacy, is helped with the rest. (See cut.)
Salmon is cut in slices down the middle of the upper side,
as from A to B, and then in slices across D to C, and a little
of the "thick," or upper side, and "thin," or under side, are
put on each plate.
A mackerel divides between four people; the fish-knife is
passed between the upper and under side from head to tail,
and each side is halved to help. A cod is cut cross-ways, like
COD FISH.
salmon, from C to B, and in down slices as from A to B, and a
small piece of the sound is sent with each helping. Small fish,
as smelts, are sent whole, one on each plate, as are whiting.
Fried soles are cut across right through the bone. The
" shoulder " or head end, should be first helped.
A sirloin of beef is cut across for the under-cut, and
lengthways for the upper. You should ask your guest if he or
SIRLOIN OP BEEF.
she prefers the under-cut, which is by some considered the
most delicate part of the beef, and is disliked by others.
Slices from the under cut should be thick.
Rolled ribs and a round of beef are easily carved in hori«
n
HOUSEHOLD.
zontal slices over the whole surface. The slices should be
very thin.
Boiled beef should also be cut in thin horizontal slices the
AITCH-BONE.
size of the joint itself in length and breadth. (See cut.)
Mutton appears on the table in four forms — the saddle, the
leg, the shoulder, the loin.
The saddle is the joint ordered for a large dinner party. It
is cut in very thin slices close to the backbone; B to A and
SADDLE OP MUTTON.
then downwards from A to D and C; but a lady is scarcely
ever required in the present day to carve a saddle of mutton.
A shoulder must lie with the knuckle towards your right,
and the blade-bone towards your left hand.
SHOTTLDER OP MUTTON.
SHOULDER OP MUTTON.
In the middle of the edge of the part farthest from you
HOUSEHOLD.
S3
place the fork, and then give one sharp cut from the edge to
the bone. The meat flies apart, and you cut rather thick slices
on each side of the opening A to B till you can cut no more.
You will then find two or three slices from the centre bone
to the end B to C. Afterwards the joint must be turned over,
and slices cut from the under side.
Some people, instead of cutting the joint in this manner,
begin with slices cut lengthways near the middle of the joint
from the end to the knuckle, and it is the better way.
A leg of mutton must be placed with the knuckle towards
your left hand; you then cut into the side farthest from vou
LEG OP MUTTON.
towards the bone B to C, helping thin slices from the right and
thick slices towards the knuckle. The little tuft of fat near
the thick is a delicacy, and must be divided among your guests.
A loin of mutton is carved either through the joints, which
brings it into the form of " chops," or it is cut lengthways, in a
parallel line with the joints. The latter is the best mode for a
lady, but a loin is rather for family consumption than for guests.