. Breakfast, dinner and supper. How to cook and how to serve them ... asts which include the ribs the backbone shouldbe well and cleanly cut through by the butcher,between everypair of ribs. Otherwise no satisfactory carving can be done. Carving Roasts of Lamb.—-The cut shows a fore-quarter oflamb with its outer side uppermost. This joint is first to be cut so as to divide the shoulder from the rest ofthe quarter, which is calledthe target. For this pur-pose, put the fork firmlyinto the shoulder joint, andthen cut underneath theblade-bone, beginning at a, OF LAMB. and continuc cut
. Breakfast, dinner and supper. How to cook and how to serve them ... asts which include the ribs the backbone shouldbe well and cleanly cut through by the butcher,between everypair of ribs. Otherwise no satisfactory carving can be done. Carving Roasts of Lamb.—-The cut shows a fore-quarter oflamb with its outer side uppermost. This joint is first to be cut so as to divide the shoulder from the rest ofthe quarter, which is calledthe target. For this pur-pose, put the fork firmlyinto the shoulder joint, andthen cut underneath theblade-bone, beginning at a, OF LAMB. and continuc cutting all around in the direction of the circular line, and pretty closeKo the under part of the blade-bone. Some cut the shoulderlarge, while others take off no more meat with it than isbarely necessary to remove the blade-bone. It is most con-venient to place the shoulder on a separate dish. This iscarved in the same way as the shoulder of mutton. Whenthe shoulder is removed, a lemon may be squeezed overthat part of the remainder of the joint where the knife has. CARVING. 323 passed; this gives a flavor to the meat which is generallyapproved. Then proceed to cut completely through fromb to c, following the line across the bones as cracked by thebutcher, and this will divide the ribs (d) from the brisket (e).Tastes vary in giving preference to the ribs or the brisket. Other parts of lamb are carved as mutton. The fat isvery delicate and should be served to all the guests. Carving Roasts of Venison.—These resemble roasts ofmutton so closely that no different directions for their carv-ing need be given. Carving Ham.—Boiled or baked ham may be served eitherside up. The inner edge of the ham, which lay adjacent tothe body, is rather more tender than the edge, which laytoward the tail. Slices should be cut directly from the edgeto the bone, cutting out the middle portions first. Let thecuts converge upon the bone every time, so that each sliceis set free at once. When the choi
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Keywords: ., bookauthorharlan, bookcentury1800, bookdecade1890, booksubjectcbk
