. The standard domestic science cook book. skin scored, (cutthrough) before cooking as the crackling (crisp skin) is too crispor tough to carve at the table. If scored too far apart, the carvercan lift the crackling aside to cut thinner slices. Always cutacross the grain (at right angle to the bone). If carving a leg of mutton, take hold of the bone end with theleft hand and cut away the portion marked A as shown in thecut, with a firm stroke of the knife. Then cut thin slices as indicated by figures 1, 3, 3, down to thebone and loosen each slice by putting the knife flat on the baredbone and
. The standard domestic science cook book. skin scored, (cutthrough) before cooking as the crackling (crisp skin) is too crispor tough to carve at the table. If scored too far apart, the carvercan lift the crackling aside to cut thinner slices. Always cutacross the grain (at right angle to the bone). If carving a leg of mutton, take hold of the bone end with theleft hand and cut away the portion marked A as shown in thecut, with a firm stroke of the knife. Then cut thin slices as indicated by figures 1, 3, 3, down to thebone and loosen each slice by putting the knife flat on the baredbone and cutting through. An experienced hand will makethe loosening flat cut (from B to C), last, after slicing. As thecut shows, the slicing should gradually change direction slightly,so as to cut always across the grain. After the upper portion isgone, carve the undercut in a similar way, as indicated in theillustration. A chicken is best carved by first cutting off the legs andwings, then the breast, and cutting each side of the breast in two. Roast Chicken. pieces across. The leg is easily cut in this way: sticking thecarving fork through it from above, lay the flat knife firmlyagainst the body, pull the handle of the fork down to the table,lift the prongs up slightly, and then as the joint gives way, cutand loosen with point of the knife exactly at the joint. Thewing is treated in a similar way. The leg is generally cut into
Size: 2472px × 1011px
Photo credit: © Reading Room 2020 / Alamy / Afripics
License: Licensed
Model Released: No
Keywords: ., bookcentury1900, bookdecade1900, bookpublisherchi, booksubjectcbk
