In putting the hand round the egg, and presenting to the
light, the end which ie not covered, it should be transparent
If you can detect some tiny spots, it is not newly laid, but
may be very good for all ordinary purposes except boiling
soft. If you see a large spot near the shell, it is bad, and
should not be nsed on any account. The white of a newly-
laid egg boiled soft is like milk; that of an egg a day old,
is like rice boiled in milk; and that of an old egg, compact;
tough, and difficult to digest A cook ought not to give
eggs two or three days old to people who really care for
fresh eggs, under the delusion that they will not find any
difference; for an amateur will find it out in a moment, not
only by the appearance, but also by the taste.
Mother's Cook Book.
CARVING.
The seat for the carver should be somewhat elevated
above the other chairs; it is extremely ungraceful to carve
■standing, and it is rarely done by any person accustomed to
the business. Carving depends more on skill than on
strength. We have seen very small women carve admirably
sitting down ; and very tall men who knew not how to out a
piece of beefsteak without rising on their feet to do it.
The carving-knife should be very sharp, and not heavy;
and it should be held firmly in the hand; also the dish
should not be too far from the carver. It is customary to
help the fish with a fish-trowel, and not with a knife. The
middle part of a fish is generally considered the best. In
helping it, avoid breaking the flakes, as that will give it a
mangled appearance.
In carving ribs or sirloin of beef begin by cutting thin
slices off the side next to yon. Afterwards yon may cut
from the tenderloin, or cross-part near the lower end. Do
not send anyone the outside piece, unless you know they
particularly wish it.
In helping beefsteak pat none of the bone on the plate.
In cutting a round of corned beef begin at thetop;batlay
aside the first cat or outside piece, and send it to no one, as
it is always dry and hard. In a round of beefaJa mode the
outside is frequently preferred.
A leg of mutton begin across the middle, cutting the
shoes quite down to the bone. The same with a leg of pork
or a ham. The latter should be out in very thin slices, as
its flavor is spoiled when cat thick.
To taste well, tongue should be oat crossways in xoand
slices. Cutting it lengthwise (though the practice at many
tables) injures the flavor. The middle part of the tongue
IT
ia the beet. Do not help anyone to a piece of the root;,
that, being by no means a favored part, is generally left in
the dish.
In earring a foro-jquarter of lamb first separate the
shoulder part from the breast and ribs by passing the knife
under, and then divide the ribs. If the lamb is large, have
another dish brought to pat the shoulder in.
Pox a loin of veal begin near the snjallest end, and sepa-
rate the ribs; helping a part of the kidney (as far as it will
go) with each piece. Carve a loin of pork or mutton in the
same manner.
In carving a fillet of veal begin at the top. Many per-
ilous prefer the first cat or outside piece. Help a portion of
the staffing with each slice.
In a' breast of veal there are two parts very different in
quality, the ribs and the brisket Tou will easily perceive
the division ; enter your knife at it and cat through, which
will separate the two parts. Ask the person you are going
to help whether they prefer a rib or a piece of the brisket.
For a haunch of vension first make a deep incision by
passing your knife all along the side, catting quite down to
the bone. This is to let out the gravy. Then turn the
broad end of the haunch toward you, and cut it as deep
as you can in thin 'slices, allowing some of the fat to each
person.
Page 8
Presented as published in 1902. 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
In putting the hand round the egg, and presenting it to the light, the end which is not covered, it should be transparent If you can detect some tiny spots, it is not newly laid, but may be very good for all ordinary purposes except boiling soft. If you see a large spot near the shell, it is bad, and should not be used on any account. The white of a newlylaid egg boiled soft is like milk; that of an egg a day old, is like rice boiled in milk; and that of an old egg, compact; tough, and difficult to digest A cook ought not to give eggs two or three days old to people who really care for fresh eggs, under the delusion that they will not find any difference; for an amateur will find it out in a moment, not only by the appearance, but also by the taste.
Mother's Cook Book.
CARVING.
The seat for the carver should be somewhat elevated above the other chairs; it is extremely ungraceful to carve standing, and it is rarely done by any person accustomed to the business. Carving depends more on skill than on strength. We have seen very small women carve admirably sitting down ; and very tall men who knew not how to out a piece of beefsteak without rising on their feet to do it.
The carving-knife should be very sharp, and not heavy; and it should be held firmly in the hand; also the dish should not be too far from the carver. It is customary to help the fish with a fish-trowel, and not with a knife. The middle part of a fish is generally considered the best. In helping it, avoid breaking the flakes, as that will give it a mangled appearance.
In carving ribs or sirloin of beef begin by cutting thin slices off the side next to yon. Afterwards yon may cut from the tenderloin, or cross-part near the lower end. Do not send anyone the outside piece, unless you know they particularly wish it.
In helping beefsteak put none of the bone on the plate. In cutting a round of corned beef begin at the top; but lay aside the first cut or outside piece, and send it to no one, as it is always dry and hard. In a round of beef à la mode the outside is frequently preferred.
A leg of mutton begin across the middle, cutting the shoes quite down to the bone. The same with a leg of pork or a ham. The latter should be out in very thin slices, as its flavor is spoiled when cat thick.
To taste well, tongue should be cut crossways in round slices. Cutting it lengthwise (though the practice at many tables) injures the flavor. The middle part of the tongue
is the best. Do not help anyone to a piece of the root; that, being by no means a favored part, is generally left in the dish.
In carving a fore-quarter of lamb first separate the shoulder part from the breast and ribs by passing the knife under, and then divide the ribs. If the lamb is large, have another dish brought to pat the shoulder in.
For a loin of veal begin near the smallest end, and separate the ribs; helping a part of the kidney (as far as it will go) with each piece. Carve a loin of pork or mutton in the same manner.
In carving a fillet of veal begin at the top. Many persons prefer the first cat or outside piece. Help a portion of the staffing with each slice.
In a breast of veal there are two parts very different in quality, the ribs and the brisket. You will easily perceive the division ; enter your knife at it and cut through, which will separate the two parts. Ask the person you are going to help whether they prefer a rib or a piece of the brisket.
For a haunch of venison first make a deep incision by passing your knife all along the side, cutting quite down to the bone. This is to let out the gravy. Then turn the broad end of the haunch toward you, and cut it as deep as you can in thin slices, allowing some of the fat to each person.