How to do it: or, Directions for knowing and doing everything needful . Separate the ribs from the brisket by cutting through the line a, oThe hrisket is the thickest part, and of a gristly substance. Corvoeach, and help according to preference. 86 THE ART OF CARVtNO. (7.) Ailch-Bone of Beef. a. Cut off and lay aside a thick slice the entire surface, then are two kinds of fat attached to this joint, and as tastes differ,it is necessary to learn which is preferred; the solid fat will be foundat c, and must be cut horizontally; the softer, which resembles mar-row, at the back of
How to do it: or, Directions for knowing and doing everything needful . Separate the ribs from the brisket by cutting through the line a, oThe hrisket is the thickest part, and of a gristly substance. Corvoeach, and help according to preference. 86 THE ART OF CARVtNO. (7.) Ailch-Bone of Beef. a. Cut off and lay aside a thick slice the entire surface, then are two kinds of fat attached to this joint, and as tastes differ,it is necessary to learn which is preferred; the solid fat will be foundat c, and must be cut horizontally; the softer, which resembles mar-row, at the back of the bone, below d. A silver skewer should be substituted for the one which keeps themeat properly together while boiling, and it may be withdrawn wheDyou cut down to it. (8.) Calfs Head.
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Keywords: ., bookcentury1800, bookdecade1860, booksubjectrecipes, bookyear1864
