The household cyclopædia of practical receipts and daily wants . shouldhave been well scored. Carve in slices through the thickness of the Loin of Pork.—Carve in ribs as for loin of mutton or Leg of Poik.—Carve in thin slices from the thick end, slantingtowards the knuckle. Sometimes the bone is removed, so as to enable thecarver to cut slices right through : but this is not an elegant plan. Ham—There are vari-ous ways of carving a ^ham; but the best andmost usual is to begin inthe noddle by taking long thin slices from a to &,through the thick fat. Bythis plan we get t
The household cyclopædia of practical receipts and daily wants . shouldhave been well scored. Carve in slices through the thickness of the Loin of Pork.—Carve in ribs as for loin of mutton or Leg of Poik.—Carve in thin slices from the thick end, slantingtowards the knuckle. Sometimes the bone is removed, so as to enable thecarver to cut slices right through : but this is not an elegant plan. Ham—There are vari-ous ways of carving a ^ham; but the best andmost usual is to begin inthe noddle by taking long thin slices from a to &,through the thick fat. Bythis plan we get to theprime part at once. Amore economical way is to ?cut thin circular slicesfrom a to c. The formeris tlie better way for hot,and the latter for cold ham, Turkey.—Whether roasted or boiled, a turkey is served up like a fowl, andcut up in the same way as a pheasant. The best parts are the breast, wings,and neck-bones. The neck itself ia taken away, and the cavity under thebreast, stuffed with forcemeat, which must be cut into thin slices from tha. BAX. 46 TAKE MY ADVICE.
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Keywords: ., bookcentury1800, bookdecade1870, booksubjectrecipes, bookyear1873
