Fore Quarter of Mutton or Lamb. — Remove the fore leg and the shoulder, then separate the rib chops. Every part of the fore quarter of lamb is sweet and tender, but the neck in the fore quarter of mutton should be used only for stewing. In carving the shoulder of either lamb or mutton, one must study the meat before cooking. The Saddle of Mutton. — There are several ways of carv- ing this joint. The fat, tenderloin, and kidney should all be removed in one piece. The most popular way is to cut long slices parallel with the backbone, on the portion nearest the tail, and slices diagonally on the portion nearest the neck. The Loin of Mutton. — Generally this joint is carved by merely separating the chops, but it may be carved in the same manner as the saddle of mutton. Veal Fillet of Veal. — This cut is carved like the round of beef. Shoulder of Veal. — The shoulder is often boned and stuffed. In that case, cut through the meat from side to side. If the bone is left in, carve in the same manner as the shoulder of mutton. CARVING 16 Loin of Veal. — This cut is often stuffed, and the kidney is always cooked with the meat. Carve the same as the sirloin of beef, in large, thin slices. Pork Pork Spare Ribs. — Serve one rib to each person. Loin of Pork. — Chops may be carved and served, or the roast may be carved exactly like the sirloin of beef. Roast Ham. — Cut through the meat to the bone, using the portion nearest the knuckle first. Ham should be cut in very thin slices. Tongue. — The small end of the tongue is inferior to the thicker portion. Cut slices crosswise of the tongue and serve a slice from both portions to each person. Roast Pig. — Place the head of the pig at the right hand of the carver. Cut off the ears, then the head ; cut the head in halves. Cut the whole length of the backbone, dividing the creature in two pieces. Cut off the leg of one half, then separate the shoulder from the body. Carve the ribs and loin at right angles with the backbone. Cut the other half in the same way. Young pig meat is very tender and the bones are soft, so that carving is an easy matter. Poultry and Game To carve Poultry. — Place the bird on the platter, with the head to the left and the side toward the carver. In- sert the fork across the center of the breastbone. Remove the wing, then the leg, then the side bone between leg and body. Cut slices from the breast, running from breast- bone to place from which wing was removed. Remove wishbone by cutting from end of breast to the left of the 16 lowney's cook book wing joint. Make an incision to the right of breastbone for removing stuffing. Remove fork from breastbone and cut the leg in small portions. Serve a slice of light and a slice of dark meat to each person. Serve one side of bird before carving the other side. Broiled Chicken. — Cut through the breast and cut in halves at right angles with the top of leg. But if birds are small, serve one to each person. To carve a Duck. — Cut off the wing and the leg the same as for poultry. Cut the breast meat parallel with the breastbone, beginning at the side between the wing joint and the thigh. To carve a Goose. — Carve in the same manner as a roast duck, but cut the leg into sev^eral portions.

AI-modernized reading of the original text

Fore Quarter of Mutton or Lamb. — Remove the fore leg and the shoulder, then separate the rib chops. Every part of the fore quarter of lamb is sweet and tender, but the neck in the fore quarter of mutton should be used only for stewing. In carving the shoulder of either lamb or mutton, one must study the meat before cooking. The Saddle of Mutton. — There are several ways of carving this joint. The fat, tenderloin, and kidney should all be removed in one piece. The most popular way is to cut long slices parallel with the backbone, on the portion nearest the tail, and slices diagonally on the portion nearest the neck. The Loin of Mutton. — Generally this joint is carved by merely separating the chops, but it may be carved in the same manner as the saddle of mutton. Veal Fillet of Veal. — This cut is carved like the round of beef. Shoulder of Veal. — The shoulder is often boned and stuffed. In that case, cut through the meat from side to side. If the bone is left in, carve in the same manner as the shoulder of mutton. Loin of Veal. — This cut is often stuffed, and the kidney is always cooked with the meat. Carve the same as the sirloin of beef, in large, thin slices. Pork Pork Spare Ribs. — Serve one rib to each person. Loin of Pork. — Chops may be carved and served, or the roast may be carved exactly like the sirloin of beef. Roast Ham. — Cut through the meat to the bone, using the portion nearest the knuckle first. Ham should be cut in very thin slices. Tongue. — The small end of the tongue is inferior to the thicker portion. Cut slices crosswise of the tongue and serve a slice from both portions to each person. Roast Pig. — Place the head of the pig at the right hand of the carver. Cut off the ears, then the head ; cut the head in halves. Cut the whole length of the backbone, dividing the creature in two pieces. Cut off the leg of one half, then separate the shoulder from the body. Carve the ribs and loin at right angles with the backbone. Cut the other half in the same way. Young pig meat is very tender and the bones are soft, so that carving is an easy matter. Poultry and Game To carve Poultry. — Place the bird on the platter, with the head to the left and the side toward the carver. Insert the fork across the center of the breastbone. Remove the wing, then the leg, then the side bone between leg and body. Cut slices from the breast, running from breastbone to place from which wing was removed. Remove wishbone by cutting from end of breast to the left of the 16 lowney's cook book wing joint. Make an incision to the right of breastbone for removing stuffing. Remove fork from breastbone and cut the leg in small portions. Serve a slice of light and a slice of dark meat to each person. Serve one side of bird before carving the other side. Broiled Chicken. — Cut through the breast and cut in halves at right angles with the top of leg. But if birds are small, serve one to each person. To carve a Duck. — Cut off the wing and the leg the same as for poultry. Cut the breast meat parallel with the breastbone, beginning at the side between the wing joint and the thigh. To carve a Goose. — Carve in the same manner as a roast duck, but cut the leg into sev^eral portions.

Lowney's cook book