How to do it: or, Directions for knowing and doing everything needful . This resembles a round of beef. Like that, it should be carved hor-izontally, or by cutting the even slices off the top, cutting deep intothe flap, between a, i, for the stuffing. Help to each person a portionof the dressing. (14.) This is seldom sent to th». table whole ; the cook first garnishing thedish with the chops and ears, and dividing the body lengthwise. Sep-arate a shoulder from the body ; next a leg; and divide the ribs. Thejoints may be divided, or the meat sliced from them. Some prefer theneck, though m
How to do it: or, Directions for knowing and doing everything needful . This resembles a round of beef. Like that, it should be carved hor-izontally, or by cutting the even slices off the top, cutting deep intothe flap, between a, i, for the stuffing. Help to each person a portionof the dressing. (14.) This is seldom sent to th». table whole ; the cook first garnishing thedish with the chops and ears, and dividing the body lengthwise. Sep-arate a shoulder from the body ; next a leg; and divide the ribs. Thejoints may be divided, or the meat sliced from them. Some prefer theneck, though most the ribs. Help with stuffing and gravy. If the head is not otherwise disposed of, the brains should be mixedwith the gravy. (15.) Venison.
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Keywords: ., bookcentury1800, bookdecade1860, booksubjectrecipes, bookyear1864
