f in long and rather thin slices from
the tail to the end, banning at
each side close to the oack-bone
I from a to b, with slices of fat from
I c to d, or along the bone which
I divides the two loins, so as to
' loosen from it the whole of the
meat from that side which you then
cut crosswise, thus giving with
each slice both fat and lean. The
tail-end is usually divided and part-
BxuK -r noticx. ly tamed up.
KnwtU of Veal ia to be carved in the
direction of 1 to 2. The most delicate fat
lies about the part 4 and if cut in the line
3 to 4 the two bones between which the
marrowy fat lies, will be divided.
Fore-quarter of Lamb. — Pass the knife
under the shoulder in the direction of a, I
b, c,d, so aa to separate it from the ribs '
without cutting the meat too much off the
bones. Divide an orange or lemon, aprintle r.—,, ^t vau.
the halves with salt or pepper and squeeze
the iuice over the under part, take
>fe to table and the carver should then
'T divideribsfromd toe,servingthem,
or the neck f, or the breast g, as
may be selected.
ffaunch of Veniton. — Have the
joint lengthwise before you, the
knocUe being the farther joint. Cut
from a to b, but be careful not to let
fl54 c
oat the gravy, then cut along the
whole length from a. down to d.
The knife should slope io making
the first cut, aod then the whole
oi the ^avy will be secured in the
well. The greater part oF the fat,
which is the favorite part, will be
found at the left side, and care
mnst be taken to serve some with
each slice.
Leg of Pork. — A leg of pork whether
boiled or roasted, is carved the same. Begin
about midway, between the knuckle and
the thick end, and cut them in deep elicsa
from either aide of the line 1 to 2
Ham. — Serve it with the back upwarda,
sometimes ornamented, and genertuly hav-
ing, as in France, the shank-^one covered
'^•f'"'- with cut paper. Begin at the middle by
cutting long and very thin slices from a to 6,
continuing down the thick fat at the broad
end. The first slice should he wed^e-shaped,
that all the others may be cut slanting, which
gives a handsome appearance to them. Many
Eersone, however, prefer the hock at d as
a\-ing more flavor ; it is then carved length-
wise from c to d. <
Fillet of Feal.— Pare off the npper part
one filice from the whole surface half an
inch thick, and put it aside, then cut thin
slice of both lean and fat. The round and
aitch-bone is carved in the same way. In
carving the first slice, if any one prefers
the brown, it maybe cut thinner and divid-
ed, and a portion served to each person
who likea it.
Round or AUck-bone of B«/.— These are
"niuioivui. carved like a fillet of veal. The soft fab
wnich resembles marrow, lies back of the
aitch-bone, below c, but the firm fat should
be cut in slender horizontal slices at a,
and ismuchbetterthanthe soft when eat-
en cold.
Babbitt. — Put the point of the knife
nnder the shoulder at b, and so cut all the
way down to the rump, along the sides of
the backbone, in '.he limb, b, a, cutting it
in moderately thick slices ;or, after remov- BMBdociiLa-*™.iittMt
Page 572
Presented as published in 1890. 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
f in long and rather thin slices from the tail to the end, panning at each side close to the back-bone I from a to b, with slices of fat from I c to d, or along the bone which I divides the two loins, so as to ' loosen from it the whole of the meat from that side which you then cut crosswise, thus giving with each slice both fat and lean. The tail-end is usually divided and part- [illustration: Sirloin of Beef] ly tamed up.
Knuckle of Veal is to be carved in the direction of 1 to 2. The most delicate fat lies about the part 4 and if cut in the line 3 to 4 the two bones between which the marrowy fat lies, will be divided.
Fore-quarter of Lamb. — Pass the knife under the shoulder in the direction of a, I b, c,d, so aa to separate it from the ribs ' without cutting the meat too much off the
bones. Divide an orange or lemon, [illustration: Fore-quarter of Lamb] ^t vau.
the halves with salt or pepper and squeeze
the iuice over the under part, take
>fe to table and the carver should then
'T divideribsfromd toe,servingthem,
or the neck f, or the breast g, as
may be selected.
Haunch of Venison. — Have the joint lengthwise before you, the knuckle being the farther joint. Cut from a to b, but be careful not to let
fl54 c
out the gravy, then cut along the whole length from a. down to d. The knife should slope io making the first cut, aod then the whole oi the ^avy will be secured in the well. The greater part oF the fat, which is the favorite part, will be found at the left side, and care mnst be taken to serve some with each slice.
Leg of Pork. — A leg of pork whether boiled or roasted, is carved the same. Begin about midway, between the knuckle and the thick end, and cut them in deep slices from either side of the line 1 to 2
Ham. — Serve it with the back upwarda, sometimes ornamented, and generally having, as in France, the shank-bone covered with cut paper.Begin at the middle by
cutting long and very thin slices from a to 6, continuing down the thick fat at the broad end. The first slice should be wedge-shaped, that all the others may be cut slanting, which gives a handsome appearance to them. Many
Persons, however, prefer the hock at d as having more flavor ; it is then carved lengthwise from c to d. < Fillet of Feal.— Pare off the npper part
one filice from the whole surface half an inch thick, and put it aside, then cut thin slice of both lean and fat. The round and aitch-bone is carved in the same way. In carving the first slice, if any one prefers the brown, it maybe cut thinner and divided, and a portion served to each person who likea it.
Round or AUck-bone of B«/.— These are "niuioivui. carved like a fillet of veal. The soft fab
which resembles marrow, lies back of the aitch-bone, below c, but the firm fat should be cut in slender horizontal slices at a, and is much better than the soft when eaten cold.
Babbitt. — Put the point of the knife nnder the shoulder at b, and so cut all the way down to the rump, along the sides of the backbone, in '.he limb, b, a, cutting it
in moderately thick slices ; or, after remov-