How to do it: or, Directions for knowing and doing everything needful . gustin delicate persons, causing tbem to loathe the provisions, howevergood, which are set before them, if helped in a clumsy manner. I cannot therefore too strongly urge the study of this useful branchof domestic economy ; and I doubt not that whoever pays due atten-tion to the following instructions, will, after a little practice, withoutwhich ail precept is unavailing, speedily acquire the reputation of be-ing a good carver. Slight, rather than muscular strength, is the secret of the art. Tocarve with ease, and with dis
How to do it: or, Directions for knowing and doing everything needful . gustin delicate persons, causing tbem to loathe the provisions, howevergood, which are set before them, if helped in a clumsy manner. I cannot therefore too strongly urge the study of this useful branchof domestic economy ; and I doubt not that whoever pays due atten-tion to the following instructions, will, after a little practice, withoutwhich ail precept is unavailing, speedily acquire the reputation of be-ing a good carver. Slight, rather than muscular strength, is the secret of the art. Tocarve with ease, and with dispatch, requires practice. The observingof others, and attention to the following plates, will soon enable thepractitioner to become an adept. The carver should be seated suffi-ciently elevated ; so near the dish as not to require effort in reaching;and should wield, with the greatest facility, a keen blade. Fish wants but little carving. The pieces should be preserved aswhole as possible A fish trowel will be found preferable to a knife. (1.) Cods Head and 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
Size: 2220px × 1126px
Photo credit: © The Reading Room / Alamy / Afripics
License: Licensed
Model Released: No
Keywords: ., bookcentury1800, bookdecade1860, booksubjectrecipes, bookyear1864
