. "You ask!--I'll tell." A home and business companion of all things of every-day life .. . delicate, conse-quently a larger proportion may begiven to each guest. Leg of Pork.— A leg of pork, 222 YOU ask! — Ill tell! whether roasted or boiled, should becarved across the middle, exactly likethe ordinary way of cutting a ham. Ifit is roasted, be sure to take care togive a due proportion of stuffing andcrackling to each plate. Roast Pig. — A pig is very rarelysent to table whole: the cook gen-erally cuts it up, takes off the head,splits the body down the back, andgarnishes the dish with the chaps
. "You ask!--I'll tell." A home and business companion of all things of every-day life .. . delicate, conse-quently a larger proportion may begiven to each guest. Leg of Pork.— A leg of pork, 222 YOU ask! — Ill tell! whether roasted or boiled, should becarved across the middle, exactly likethe ordinary way of cutting a ham. Ifit is roasted, be sure to take care togive a due proportion of stuffing andcrackling to each plate. Roast Pig. — A pig is very rarelysent to table whole: the cook gen-erally cuts it up, takes off the head,splits the body down the back, andgarnishes the dish with the chaps andears, etc. Before any one is helped, the legsand shoulders should be sejiarated fromthe carcass. The choice part of a pigis about the neck. The next best partsmay be cut from the ribs. Loin of Pork must be carved likea loin of mutton. Hand of Pork may be treated in asimilar manner to a shoulder of mut-ton. Calfs Head.—Commence by cut-ting right along the cheek in the line3, 2, and several handsome slices maybe taken from this part. At the endof the jaw-bone may be found the. throat-sweetbread, which is esteemed agreat delicacy: this may be found bycutting in deeply at the line 3, is some choice gristly fat to bediscovered about the ear, 6. The eye,too, is greatly relished, and may beobtained by cutting round its socketat 1 : the palate also is one of the tit-bits. Tongue and brains are visuallyserved in a separate dish : the bestpart of the tongue is a slice close tothe root. Fillet of Veal.—A fillet of vealis cut in the same manner as a roundof beef, liecollect that some people prefer the brown outside, and do notforget to serve a portion of stuffing toeach plate. Loin of Veal is usually carved inthe same way as a loin of mutton: itshould be borne in mind, however,that the choice portions are the fatand kidney underneath. A GiGOT OF Veal is generallycarved after the manner of a leg ofmutton. A Shoulder of Veal is servedlike a shoulder of mutton. Knuckle o
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Keywords: ., bookcentury1800, bookdecade1890, booksubjectcbk, booksubjectrecip
