How to do it: or, Directions for knowing and doing everything needful . Introduce the trowel at a, and cut through the back as far as b, thenhslp to pieces from between c and d, and with each piece help a por-tion of the sound, which lines the under part of the back-bone. It isesteemed a delicacy; is thin, and of a darker color than the rest ofthe fish. Some persons are fond of the palate *nd tongue, for which you must THE APT OF CARVMO. 35 put a spoon into the mouth. About tba jaw-bone lies the jelly part,Lnd within the head the firmer parts. (2.) Sirloin of There are two ways of carvi
How to do it: or, Directions for knowing and doing everything needful . Introduce the trowel at a, and cut through the back as far as b, thenhslp to pieces from between c and d, and with each piece help a por-tion of the sound, which lines the under part of the back-bone. It isesteemed a delicacy; is thin, and of a darker color than the rest ofthe fish. Some persons are fond of the palate *nd tongue, for which you must THE APT OF CARVMO. 35 put a spoon into the mouth. About tba jaw-bone lies the jelly part,Lnd within the head the firmer parts. (2.) Sirloin of There are two ways of carving this joint. The better is, by longthin pieces, from aloe; the other way is, which spoils it, to cut across. The most tender and best part lies in the direction of the line b;there, too, lies some delicate fat. Part should be given with each slice (3.) Ribs of may be sliced like the sirloin, commencing at the thin endand slicing the whole length, so as to give a mixture of fat and lean. (4.) Round of Beef .Remove the upper surface, as in the edge-bone; help to thin slices,with a portion of fat; cutting as even as possible, to preserve itabeauty of appearance. (5.) Saddle of Mutton^
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Keywords: ., bookcentury1800, bookdecade1860, booksubjectrecipes, bookyear1864
