When such fish as flounder or sole are fried it is wiser to fillet them — that is, remove the bone — before frying, as they are easier to serve when so prepared. MEATS Such joints as require it, from their lack of compact form, should be either tied, skewered or sewed into shape before cooking. When tying use white string; when skewering use steel skewers in preference to wooden ones, and when sewing use a trussing needle threaded with fine white string. Either method of securing the meat may be employed by the cook. Serve gravy in a separate vessel from the meat, that the carver may work more easily. Rib Roast. When the bone is left in, cut the meat in long, thin slices from the thin to the thick end of the meat. The thick, round muscle is the choice portion of the roast, the meat at the thin end being more or less tough as well as containing an excessive proportion of fat. It is wiser to remove the greater part of this thin end and cook it in some other form than roast, where it can be used to greater advantage. When the bone has been removed from a rib roast and the meat tied, skewered or sewed into shape, thin slices are to be cut across the upper surface of the meat. The skewers or tie threads must be left in place till the meat is cold so that it will retain its shape. Sirloin or Porterhouse Steak. First insert the knife close to the bone and cut the meat away from it. Serve to each person a portion of the ten- derloin and a portion of the meat from the upper side of the bone. Round Steak. Cut in thin strips across the grain of the meat. This rule of cutting across the grain, instead of with it, holds good in the carving of all joints, whether roasts, pot-roasts, corned beef, beef a la mode or fresh boiled beef. Fresh or Salt Ham. Cut in very thin, rather slanting slices, beginning near the narrow end of the joint. In this way fat and lean are more evenly distributed. Tongue. If rolled, cut off the top slice and set it aside; then cut thin, even slices across the meat. If the tongue is not rolled, cut slices from the thicker portion of the meat, discarding the tip as this is dry and can be used to good advantage for potting or for sandwiches. Leg of Lamb or Mutton. Have the fleshy side of the meat uppermost, and cut even slices down to the bone, beginning the carving about the middle of the leg and cutting towards the thick end of the joint. If the leg has been ( 109 ) NEW AND USED FURNITURE MOVING, STORING, CRATING, SHIPPING Pearsall Furniture, Storage and Transfer Company 115 East Campbell Avenue Phones 1062 and 2763 Gelfand's Mayonnaise THE HOUSEWIFE'S ONLY COMPETITOR LRY KATZ COMPANY ™oNNAisn! DISTRIBUTOR 307 West Salem Avenue Phone 1768 MAKE ROANOKE MORE BEAUTIFUL By planting your home with our Flowering Shrubs, Shade Trees, Evergreens, Roses and Perennials. Descriptive catalogue FREE. Better still let us have our local representative call. TITUS NURSERY COMPANY Waynesboro, Virginia ( HO ) cut large, so that there are some of the chops with it (at the thick end) see that these are well cracked through the bones before cooking. The chops are better served while the roast is hot, as the meat is drier when cold than the more fleshy part in the middle of the joint.

AI-modernized reading of the original text

When such fish as flounder or sole are fried it is wiser to fillet them — that is, remove the bone — before frying, as they are easier to serve when so prepared. MEATS Such joints as require it, from their lack of compact form, should be either tied, skewered or sewed into shape before cooking. When tying use white string; when skewering use steel skewers in preference to wooden ones, and when sewing use a trussing needle threaded with fine white string. Either method of securing the meat may be employed by the cook. Serve gravy in a separate vessel from the meat, that the carver may work more easily. Rib Roast. When the bone is left in, cut the meat in long, thin slices from the thin to the thick end of the meat. The thick, round muscle is the choice portion of the roast, the meat at the thin end being more or less tough as well as containing an excessive proportion of fat. It is wiser to remove the greater part of this thin end and cook it in some other form than roast, where it can be used to greater advantage. When the bone has been removed from a rib roast and the meat tied, skewered or sewed into shape, thin slices are to be cut across the upper surface of the meat. The skewers or tie threads must be left in place till the meat is cold so that it will retain its shape. Sirloin or Porterhouse Steak. First insert the knife close to the bone and cut the meat away from it. Serve to each person a portion of the tenderloin and a portion of the meat from the upper side of the bone. Round Steak. Cut in thin strips across the grain of the meat. This rule of cutting across the grain, instead of with it, holds good in the carving of all joints, whether roasts, pot-roasts, corned beef, beef a la mode or fresh boiled beef. Fresh or Salt Ham. Cut in very thin, rather slanting slices, beginning near the narrow end of the joint. In this way fat and lean are more evenly distributed. Tongue. If rolled, cut off the top slice and set it aside; then cut thin, even slices across the meat. If the tongue is not rolled, cut slices from the thicker portion of the meat, discarding the tip as this is dry and can be used to good advantage for potting or for sandwiches. Leg of Lamb or Mutton. Have the fleshy side of the meat uppermost, and cut even slices down to the bone, beginning the carving about the middle of the leg and cutting towards the thick end of the joint. If the leg has been ( 109 ) NEW AND USED FURNITURE MOVING, STORING, CRATING, SHIPPING Pearsall Furniture, Storage and Transfer Company 115 East Campbell Avenue Phones 1062 and 2763 Gelfand's Mayonnaise THE HOUSEWIFE'S ONLY COMPETITOR LRY KATZ COMPANY ™oNNAisn! DISTRIBUTOR 307 West Salem Avenue Phone 1768 MAKE ROANOKE MORE BEAUTIFUL By planting your home with our Flowering Shrubs, Shade Trees, Evergreens, Roses and Perennials. Descriptive catalogue FREE. Better still let us have our local representative call. TITUS NURSERY COMPANY Waynesboro, Virginia ( HO ) cut large, so that there are some of the chops with it (at the thick end) see that these are well cracked through the bones before cooking. The chops are better served while the roast is hot, as the meat is drier when cold than the more fleshy part in the middle of the joint.

Trinity cook book