Place sugar in clean agate-ware frying pan, and stir con- tinually until the sugar becomes a golden brown sirup. How to Poach Place food to be poached in frying pan half filled with boiling salted water. Cook below the boiling point from three to eight minutes. How to cream Butter Place butter in bowl, and mash against the sides of the bowl, with a spoon, until of a creamy consistency. How to cut and Fold Pour mixture into bowl, and cut through and through mixture with a spoon, then take up some of mixture in spoon, and turn spoon completely over, and fold under mixture. Continue this process until mixture is blended. How to crease Frosting When frosting is nearly cold, cut with a silver knife, wiping knife after making each crease. CARVING To master the art of carving one must understand the anatomy of the meat to be carved. The carver should insist upon having a sharp knife, a large platter, and sufficient space to move his arms. CARVING 13 Whole Fish The carving of fish is extremely simple. Run the knife the whole length of the back fin, then cut from the back fin to the middle of the fish ; the flesh may then be separated from the bone. When one side is served, turn the fish over and carve the other side in the same way. The center of the fish is considered the best, as it is the fattest portion. The meat around the head and neck is decidedly gelatinous. Medium-sized fish, like mackerel, salmon, trout, and so forth, are cut through the bone, thus giving a piece of fish on either side of the backbone for each serving. Small fish are generally served so as to make four fillets, — two fillets on either side of the backbone. Beef For carving roast beef, a long, broad-bladed knife is re- quired. Always cut across the grain of the meat ; never with the grain. The joint of beef known as the Porterhouse roast or sirloin roast consists of the sirloin, the tenderloin, and the flank. The flank is tough, and if roasted, with the meat, is generally used for some made dish, such as croquettes, or hashed meat on toast ; it is seldom carved at the table. The tenderloin and sirloin must be carved against the grain. Cut thin slices parallel with the vertebrae, then cut close to the backbone, thus separating the slices. Rib roasts are carved in the same way as the sirloin. Moiled ribs and round of beef are carved in round slices as thin as possible, each slice having considerable fat mixed with the lean. Beef steaks are carved across the grain. Sirloin Steak. — Cut slices at right angles to the ver- tebrae in both the sirloin and the tenderloin, then separate. 14 LOWNEY'S COOK BOOK Lamb and Mutton A leg of mutton is considered by many the most diffi- cult piece of meat to carve. If the hip bone is removed, the carving of this joint is simple, but it is usually left in. Place the leg on the platter, with the skin side next the platter. Carve from the hip bone across the leg; these will be the largest slices, as they come from the part of the joint which has the most meat. The portions near the knuckle are to be carved in the same way ; they will not be so rare as the thicker slices. Chops may be cut from the upper part of the leg.

AI-modernized reading of the original text

Place sugar in clean agate-ware frying pan, and stir continually until the sugar becomes a golden brown sirup. How to Poach Place food to be poached in frying pan half filled with boiling salted water. Cook below the boiling point from three to eight minutes. How to cream Butter Place butter in bowl, and mash against the sides of the bowl, with a spoon, until of a creamy consistency. How to cut and Fold Pour mixture into bowl, and cut through and through mixture with a spoon, then take up some of mixture in spoon, and turn spoon completely over, and fold under mixture. Continue this process until mixture is blended. How to crease Frosting When frosting is nearly cold, cut with a silver knife, wiping knife after making each crease. To master the art of carving one must understand the anatomy of the meat to be carved. The carver should insist upon having a sharp knife, a large platter, and sufficient space to move his arms. Whole Fish The carving of fish is extremely simple. Run the knife the whole length of the back fin, then cut from the back fin to the middle of the fish ; the flesh may then be separated from the bone. When one side is served, turn the fish over and carve the other side in the same way. The center of the fish is considered the best, as it is the fattest portion. The meat around the head and neck is decidedly gelatinous. Medium-sized fish, like mackerel, salmon, trout, and so forth, are cut through the bone, thus giving a piece of fish on either side of the backbone for each serving. Small fish are generally served so as to make four fillets, — two fillets on either side of the backbone. Beef For carving roast beef, a long, broad-bladed knife is required. Always cut across the grain of the meat ; never with the grain. The joint of beef known as the Porterhouse roast or sirloin roast consists of the sirloin, the tenderloin, and the flank. The flank is tough, and if roasted, with the meat, is generally used for some made dish, such as croquettes, or hashed meat on toast ; it is seldom carved at the table. The tenderloin and sirloin must be carved against the grain. Cut thin slices parallel with the vertebrae, then cut close to the backbone, thus separating the slices. Rib roasts are carved in the same way as the sirloin. Moiled ribs and round of beef are carved in round slices as thin as possible, each slice having considerable fat mixed with the lean. Beef steaks are carved across the grain. Sirloin Steak. — Cut slices at right angles to the vertebrae in both the sirloin and the tenderloin, then separate. Lamb and Mutton A leg of mutton is considered by many the most difficult piece of meat to carve. If the hip bone is removed, the carving of this joint is simple, but it is usually left in. Place the leg on the platter, with the skin side next the platter. Carve from the hip bone across the leg; these will be the largest slices, as they come from the part of the joint which has the most meat. The portions near the knuckle are to be carved in the same way ; they will not be so rare as the thicker slices. Chops may be cut from the upper part of the leg.

Lowney's cook book