How to do it: or, Directions for knowing and doing everything needful . Ham may be carved three different ways. Usually, commencingby long, delicate pieces, cut to the bone through the thick fat, in theline a, b. A second way is, to cut a small round hole on the top, as atc, taking thin, circular pieces. The most sav^** *»av is ^ begin Hthe knuckle. Vx7.) A It will be more convenient carving this to take it on your plate, re-placing the joints, as separated, neatly on the dish. Place the fork middle of the breast, and remove the wing in the direction of a, b,leparating the joint a
How to do it: or, Directions for knowing and doing everything needful . Ham may be carved three different ways. Usually, commencingby long, delicate pieces, cut to the bone through the thick fat, in theline a, b. A second way is, to cut a small round hole on the top, as atc, taking thin, circular pieces. The most sav^** *»av is ^ begin Hthe knuckle. Vx7.) A It will be more convenient carving this to take it on your plate, re-placing the joints, as separated, neatly on the dish. Place the fork middle of the breast, and remove the wing in the direction of a, b,leparating the joint at a, and lifting up the pinion with the fork, anddrawing the entire wing towards the leg. This drawing will separatethe fleshy part more naturally than cutting. Cut between the leg andthe body at c, to the joint b. By giving the blade a sudden turn, thejoint will break. Repeat the same operation for the other wing and>eg. Next, take off the merry-thought by drawing the knife across?*iie breast and turning the joint back ; and then remove the two neckbones. Divide the breast from the back, by cutting through all theribs, close to the breast. Turn the back up 5 half way between theextreme ends press the point of the knife, and on raising the rumpend the bone will part. Take off the sidesmen, having turned therump from you :—and done. The wings should be
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Keywords: ., bookcentury1800, bookdecade1860, booksubjectrecipes, bookyear1864
