For a saddle of venison, or of mutton, cut from the tail,
to the other end on each side of the backbone, making very
thin slices, and sending some fat with each. Tenison and
roast mutton chill very soon. Currant jelley is an indis-
pensable appendage to venison, and to roast mutton, and
to ducks.
A young pig is most generally divided before it comes to
table, in which case it is not customary to send in the head,
as to many persons it is a revolting spectacle after it is out.
oft "When served up whole, firof. oaoarate the head from
HoTmsa'a Coos Boos.
the shoulders, then cat off the limbs, and then divide the
ribs. Help some of the staffing with each piece.
To carve & fowl, begin by sticking your fork in the pin-
ion, and draw it towards the leg; and then passing your
knife underneath take off the wing at the joint Next, slip
jour knife between the leg and the body, to cut through the
joint; and with the fork turn the leg back, and the joint
will give way. Then take off the other wing and leg. If
the fowl has been trussed (as it ought to he) with the liver
and gizzard, help the liver with one wing, and the gizzard
with the other. The liver-wing is considered the best.
After the limbs are taken off enter your knife into the top ■
of the breast, and cut ander the merry-thought, so as to
loosen it, lifting it with yonr fork. Afterwards cut slices
from both aides of the breast Next take off the collar-
bones, which lie on each side of the merry-thought, and
then separate the side-bones from the back. The breast
and wings are considered the most delicate part of the fowl;
the back, as the least desirable, is generally left in the dish.
Some persons, in carving a fowl, find it more convenient to
take it on a plate, and as they separate it return each part
to the dish, but this is not the usual way.
A turkey is carved in the same manner as a fowl; except
that the legs and wings, being larger, are separated at the
lower joint The lower part of the leg (or dram-stick, as It
is called), being hard, tough, and stringy, is never helped
to any one, but allowed to remain in the dish. First out off
the wing, leg, and breast from one side; then turn the
turkey over, and cut them off from the other.
To carve a goose, separate the leg from the body, by put-
ting the fork into the small end of the limb; pressing it
close to the body, and then passing the knife under, and
turning the leg back, as you cut through the joint. To take
off the wing, put your fork into the small end of the pinion,
and press it closely to the body; then slip the knife under.
Mother's Coos Book. 19
and separate the joint Next cat under the merry-thought,
and take it off; and then cut aliens from the breast. Then
turn the goose, and dismember the other Bide. Take off
the two upper aide-bones that are next to the wings, and
then the two lower aide-bones. The breast and legs of a
goose afford the finest pieces. If a goose is old there is no
fowl so tough; and, if difficult to carve, it will be still more
difficult to eat.
Partridges, pheasants, grouse, etc, are carved in the same
manner as fowls. Quails, woodcocks, and snipes are merely
split down the back; so also are pigeons, giving a half to
each person.
In helping any one to gravy, or to melted batter, do not
pour it over their meat, fowl, or fish, bat pat it to one side
on a vacant part of the plate, that they may use just as
much of it as they like. In filling a plate never heap one
thing on another.
In helping vegetables, do not plunge the spoon down to
the bottom of the dish, in case they should not have been
perfectly well drained, and the water should have settled
there.
Page 9
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
For a saddle of venison, or of mutton, cut from the tail to the other end on each side of the backbone, making very thin slices, and sending some fat with each. Tenison and roast mutton chill very soon. Currant jelley is an indispensable appendage to venison, and to roast mutton, and to ducks.
A young pig is most generally divided before it comes to table, in which case it is not customary to send in the head, as to many persons it is a revolting spectacle after it is cut off. When served up whole, first separate the head from
Mother's Cook Book.
the shoulders, then cut off the limbs, and then divide the ribs. Help some of the stuffing with each piece.
To carve a fowl, begin by sticking your fork in the pinion, and draw it toward the leg; and then passing your knife underneath take off the wing at the joint Next, slip jour knife between the leg and the body, to cut through the joint; and with the fork turn the leg back, and the joint will give way. Then take off the other wing and leg. If the fowl has been trussed (as it ought to be) with the liver and gizzard, help the liver with one wing, and the gizzard with the other. The liver-wing is considered the best. After the limbs are taken off enter your knife into the top of the breast, and cut ander the merry-thought, so as to loosen it, lifting it with your fork. Afterwards cut slices from both aides of the breast Next take off the collarbones, which lie on each side of the merry-thought, and then separate the side-bones from the back. The breast and wings are considered the most delicate part of the fowl; the back, as the least desirable, is generally left in the dish. Some persons, in carving a fowl, find it more convenient to take it on a plate, and as they separate it return each part to the dish, but this is not the usual way.
A turkey is carved in the same manner as a fowl; except that the legs and wings, being larger, are separated at the lower joint. The lower part of the leg (or drumstick, as it is called), being hard, tough, and stringy, is never helped to any one, but allowed to remain in the dish. First out off the wing, leg, and breast from one side; then turn the turkey over, and cut them off from the other.
To carve a goose, separate the leg from the body, by putting the fork into the small end of the limb; pressing it close to the body, and then passing the knife under, and turning the leg back, as you cut through the joint. To take off the wing, put your fork into the small end of the pinion, and press it closely to the body; then slip the knife under.
Mother's Cook Book. 19
and separate the joint. Next cut under the merry-thought, and take it off; and then cut slices from the breast. Then turn the goose, and dismember the other side. Take off the two upper aide-bones that are next to the wings, and then the two lower aide-bones. The breast and legs of a goose afford the finest pieces. If a goose is old there is no fowl so tough; and, if difficult to carve, it will be still more difficult to eat.
Partridges, pheasants, grouse, etc, are carved in the same manner as fowls. Quails, woodcocks, and snipes are merely split down the back; so also are pigeons, giving a half to each person.
In helping any one to gravy, or to melted batter, do not pour it over their meat, fowl, or fish, bat pat it to one side on a vacant part of the plate, that they may use just as much of it as they like. In filling a plate never heap one thing on another.
In helping vegetables, do not plunge the spoon down to the bottom of the dish, in case they should not have been perfectly well drained, and the water should have settled there.