How to do it: or, Directions for knowing and doing everything needful . Separate, first, the shoulder from the scoven, which constitutes tho J8 THE ART OF CARVING. rifc» *.nii the breast, by sliding the knife under the knuckle, in the direct on of a, b, c, leaving on the ribs a due proportion of meat. Placeit on a different dish. Now squeeze half a Seville orange on the otherpart, which, being sprinkled with salt and pepper, should be carved inthe direction c, d. This will separate the gristly part from the help from either, as may be the choice, carving as directed by theli aes c, /.
How to do it: or, Directions for knowing and doing everything needful . Separate, first, the shoulder from the scoven, which constitutes tho J8 THE ART OF CARVING. rifc» *.nii the breast, by sliding the knife under the knuckle, in the direct on of a, b, c, leaving on the ribs a due proportion of meat. Placeit on a different dish. Now squeeze half a Seville orange on the otherpart, which, being sprinkled with salt and pepper, should be carved inthe direction c, d. This will separate the gristly part from the help from either, as may be the choice, carving as directed by theli aes c, /. (13.) Fillet of Veal. This resembles a round of beef. Like that, it should be carved hor-izontally, or by cutting the even slices off the top, cutting deep intothe flap, between a, i, for the stuffing. Help to each person a portionof the dressing. (14.) Pig.
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Keywords: ., bookcentury1800, bookdecade1860, booksubjectrecipes, bookyear1864
