Loin of Lamb or Pork. Be very sure that the joints are well cracked, otherwise the meat cannot be served neatly. Cut from the thin to the thick edge, having one rib bone in each slice of meat. Crown Roast of Lamb is carved in the same manner as the loin, one bone to a slice, cutting from top to bottom of the meat. POULTRY Roast Fowl. First remove the leg, then the wing, and next the side bones. Cut thin slices from the breast, running from the head toward the tail. Cut off the wishbone and make a crosswise incision in the body of the bird for the removal of the dressing if this is used. If the tendons have been removed from the leg before cooking, this portion should be as tender as any other. Unless this has been done it is better to leave these joints to be made tender by further cooking. Boiled Fowl is carved in the same manner, except that the breast is usually cut in thicker slices, and no dressing is served. Broiled Chicken. Spilt down the back before cooking, and at serving time cut lengthwise through the breastbone, then, if large, into quarters, cut- ting across the breastbone. If the chicken is small, serve half to each person. Duck and Goose. These are carved in almost the same manner as fowl; the breast, however, is not so thick, and the leg and wing joints lie somewhat closer to the body. The breast and wings of these birds are the choicest por- tions, the legs being generally reserved and deviled, or reheated in some other way. It is generally considered that the leg of a flying bird and the wing of a swimmer are, with the breast, the choicest portions. TO BONE A FOWL Wash and singe the bird, but do not draw it. Take a very sharp pointed knife and cut through skin and flesh the whole length of the back; then cut the flesh away from the bones, beginning at the neck, scraping all the meat from each bone as the work proceeds. On reaching the wings, cut them off close to the body, and after the meat is all cut from the carcass of the bird, the leg and wing bones can be more easily removed. These joints can be practically turned inside out, thus making the shape of the bird more sym- metrical for stuffing and cooking. In boning, great precaution should be taken against breaking the skin, especially that of the breast. After boning, birds are stuffed with a savory dressing, the flesh sewed or tied in place over the stuffing, and either roasted or braised. — MEMO — ( 111 ) Phones : 4193 4194 4195 GENUINE SMITHFIELD HAMS WHEN IT COMES FROM HUTSON'S IT'S SAFE TO EAT CHOICE GROCERIES 1304 South Jefferson Street cfcQjm«z z*L OhoWS Chambers eeka Kelvmator ltKA nFANEB- V Electric Refrigeration Electric Refrig'eratiort VACUUM CLEANE T GETS tut Ol«.T* f Vacuum Elcctnd WASHER TIRELESS GasRanjtp COOKS uHih the GAS TURNED OFF? ARMSTRONG LINOLEUM FOR EVERY ROOM IN THE HOUSE Look For This on All of Our House- keepers Appliances. It Safeguards Your Interest. 3AVES MILES OF STEPS THURMAN & BOONE GO. Roanoke, Virginia ( 112 ) FRANCO- AMERICAN ffanco^merica BRAND HIGH GRADE BLINDED ©SHFIFIEE A Wonderful Coffee & ,6AN< . ,: ■ :■' H : | 4.':.y-n/-A- 101 '■■•ROMi'T SEKV ICE ,)lfi\:-i ' j .■' 'J - . -, ' y 0 r ■ i i , i >a- i G^Ev ! '-— y ■ H ■•

AI-modernized reading of the original text

Loin of Lamb or Pork. Be very sure that the joints are well cracked, otherwise the meat cannot be served neatly. Cut from the thin to the thick edge, having one rib bone in each slice of meat. Crown Roast of Lamb is carved in the same manner as the loin, one bone to a slice, cutting from top to bottom of the meat. POULTRY Roast Fowl. First remove the leg, then the wing, and next the side bones. Cut thin slices from the breast, running from the head toward the tail. Cut off the wishbone and make a crosswise incision in the body of the bird for the removal of the dressing if this is used. If the tendons have been removed from the leg before cooking, this portion should be as tender as any other. Unless this has been done it is better to leave these joints to be made tender by further cooking. Boiled Fowl is carved in the same manner, except that the breast is usually cut in thicker slices, and no dressing is served. Broiled Chicken. Spilt down the back before cooking, and at serving time cut lengthwise through the breastbone, then, if large, into quarters, cutting across the breastbone. If the chicken is small, serve half to each person. Duck and Goose. These are carved in almost the same manner as fowl; the breast, however, is not so thick, and the leg and wing joints lie somewhat closer to the body. The breast and wings of these birds are the choicest portions, the legs being generally reserved and deviled, or reheated in some other way. It is generally considered that the leg of a flying bird and the wing of a swimmer are, with the breast, the choicest portions. TO BONE A FOWL Wash and singe the bird, but do not draw it. Take a very sharp pointed knife and cut through skin and flesh the whole length of the back; then cut the flesh away from the bones, beginning at the neck, scraping all the meat from each bone as the work proceeds. On reaching the wings, cut them off close to the body, and after the meat is all cut from the carcass of the bird, the leg and wing bones can be more easily removed. These joints can be practically turned inside out, thus making the shape of the bird more symmetrical for stuffing and cooking. In boning, great precaution should be taken against breaking the skin, especially that of the breast. After boning, birds are stuffed with a savory dressing, the flesh sewed or tied in place over the stuffing, and either roasted or braised. ( 111 ) Phones : GENUINE SMITHFIELD HAMS WHEN IT COMES FROM HUTSON'S IT'S SAFE TO EAT CHOICE GROCERIES 1304 South Jefferson Street cfcQjm«z z*L OhoWS Chambers eeka Kelvmator ltKA nFANEB- V Electric Refrigeration Electric Refrig'eratiort VACUUM CLEANE T GETS tut Ol«.T* f Vacuum Elcctnd WASHER TIRELESS GasRanjtp COOKS uHih the GAS TURNED OFF? ARMSTRONG LINOLEUM FOR EVERY ROOM IN THE HOUSE Look For This on All of Our Housekeepers Appliances. It Safeguards Your Interest. 3AVES MILES OF STEPS THURMAN & BOONE GO. Roanoke, Virginia ( 112 ) FRANCO- AMERICAN ffanco^merica BRAND HIGH GRADE BLINDED ©SHFIFIEE A Wonderful Coffee & ,6AN< . ,: ■ :■' H : | 4.':.y-n/-A- '■■•ROMi'T SEKV ICE ,)lfi\:-i ' j .■' 'J - . -, ' y 0 r ■ i i , i >a- i G^Ev ! '-— y ■ H ■•

Trinity cook book