Smiley's cook book and universal household guide; a comprehensive collection of recipes and useful information, pertaining to every department of housekeeping .. . enient. SUCKING PIG.—This is usually sent to the table as snown inour illustration. First cut off the shoulder by bringing the kniferound as shown by thedotted line A, b, c. Thencut off the hind leg bycutting as shown by thedotted line a, b, c. Theribs can now be easily cutdown in the direction d toE. The other half is, ofcourse, carved in the sameway. The x^ig is some-times sent to the tablewhole In that case first cut off the head
Smiley's cook book and universal household guide; a comprehensive collection of recipes and useful information, pertaining to every department of housekeeping .. . enient. SUCKING PIG.—This is usually sent to the table as snown inour illustration. First cut off the shoulder by bringing the kniferound as shown by thedotted line A, b, c. Thencut off the hind leg bycutting as shown by thedotted line a, b, c. Theribs can now be easily cutdown in the direction d toE. The other half is, ofcourse, carved in the sameway. The x^ig is some-times sent to the tablewhole In that case first cut off the head. Then cut directly downthe center of the back from neck to tail, dividing the pig in proceed as above. A sucking pig is considered delicious eat-ing, but different parts are variously esteemed, and the carver shouldconsult the preferences of his guests. Give a portion of the crack-ling to each one. HAUNCH OF VENISON—The manner of carving this is identi-cal with that of a haunch of mutton. See the explanation given forthat. NECK OF VENISON.—A neck if it is kept just long enough,but not too long, is equal to a haunch. The neck, however, should. ROAST PIG. 644 CARVING
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Keywords: ., boo, bookcentury1800, bookdecade1890, booksubjectcbk, bookyear1895
