. Breakfast, dinner and supper. How to cook and how to serve them ... ackbone, leaving theback and the head in one distinct piece. Cut off the legsat the hip-joint, and take off the wing, or fore leg, nearly asyou would the wing of a bird, carrying the knife round in a circular line. The ribsare of little importance,as they are bare of the back intothree or four equal por-tions. The head is thento be cut off, and thelower jaw divided from RABBIT, OR HARE, PROPERLY TRUSSED t^e upper. By SplittingFOR ROASTING. , r i & the upper part ot thehead in the middle, you have the brains, whic
. Breakfast, dinner and supper. How to cook and how to serve them ... ackbone, leaving theback and the head in one distinct piece. Cut off the legsat the hip-joint, and take off the wing, or fore leg, nearly asyou would the wing of a bird, carrying the knife round in a circular line. The ribsare of little importance,as they are bare of the back intothree or four equal por-tions. The head is thento be cut off, and thelower jaw divided from RABBIT, OR HARE, PROPERLY TRUSSED t^e upper. By SplittingFOR ROASTING. , r i & the upper part ot thehead in the middle, you have the brains, which are prizedby epicures. The comparative goodness of different partsof a rabbit will depend much on the age, and also uponthe cooking. The back and the legs are always the bestparts. Carving Steaks, etc.—Where there is a tenderloin in abeefsteak, it should be divided among the party with theother portion. If there are too many persons to allow eacha share, give ladies and guests the preference. Epicures eatthe tenderloin at the last. As a bright boy said, You. CARVING. 325 ought always to eat the best last; then you feel as if youhave had all best. Carving Fish.—This is more a serving than a meat of fish is usually so tender that cutting is unne-cessary. Skillful separation of the flakes is what is needed. A silver knife, or fish slice, and a silver fish fork, broadat the tines, are desirable. Steel tools impart a disagreeableodor to fish. Fish should be served in neat, unbroken por-tions, never in scraps and bits. In many kinds of fish the backbone may be taken outentire, as in all the mackerel family as served for the is a nfcat proceeding for company; but for home usesthe backbone is preferred with the fish, because of thevery savory morsels which adhere to it. The skin and fins of the turbot are regarded as very delucate. It, therefore, should be split along the backbone, atits side, and then cut into cross sections so that part of a finshall go w
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Keywords: ., bookauthorharlan, bookcentury1800, bookdecade1890, booksubjectcbk
