. Centennial buckeye cook book. SHOULDER OF HAM. A shoulder of mutton shouldbe cut down to the bone, in thedirection of the line i, and thinslices of lean taken from eachside. The best fat is found at2, and should be cut in thinslices in that direction. Sev-eral tempting slices can be cuton either side of the line 3, andthere are nice bits on the underside near the flap. A ham may be carved inthree ways : first, by cuttinglong delicate slices throughthe thick fat from I to 2,down to the bone; secondly,by running the point of theknife in the circle in the mid-dle, and cutting thin circ
. Centennial buckeye cook book. SHOULDER OF HAM. A shoulder of mutton shouldbe cut down to the bone, in thedirection of the line i, and thinslices of lean taken from eachside. The best fat is found at2, and should be cut in thinslices in that direction. Sev-eral tempting slices can be cuton either side of the line 3, andthere are nice bits on the underside near the flap. A ham may be carved inthree ways : first, by cuttinglong delicate slices throughthe thick fat from I to 2,down to the bone; secondly,by running the point of theknife in the circle in the mid-dle, and cutting thin circularslices, thus keeping the hammoist, and, thirdly, and mosteconomically, by commencing at the knuckle at 4—5, and slicing up-ward. LEG OF MUTTON. i„ carving a leg of mutton, the best slices are obtainedfrom the center, by cuttingfrom I to 2; and somevery good cuts are found onthe broad end • from 5 to epicures prefer slicesnearer the knuckle, but they are dry. The cramp-bone is a delicacy, and is obtained by cutting down to the bone
Size: 2045px × 1222px
Photo credit: © The Reading Room / Alamy / Afripics
License: Licensed
Model Released: No
Keywords: ., boo, bookcentury1800, bookdecade1870, booksubjectcbk, bookyear1876
