The household cyclopædia of practical receipts and daily wants . MHOULDBK OF UUXTOV Shoulder of Mutton — Isusually served with the backpart uppermost. Cut in thehollow part from a to h, andthe knife should pass down tothe bone. The best fat is onthe outside edge, and shouldbe cut in the direction e,in thin slices. When manypersons are at table, and tliehollow part a, b, is cut out,some nice slices mK,y be ob-tained on each side of theblade-bone from c to d. Thespace between the two dotted DOMESTIC COOKERY. 45. FOBB QUARTSB OF LAHB^ lines is the blade-bone, and cannot be cut across;—On the unde
The household cyclopædia of practical receipts and daily wants . MHOULDBK OF UUXTOV Shoulder of Mutton — Isusually served with the backpart uppermost. Cut in thehollow part from a to h, andthe knife should pass down tothe bone. The best fat is onthe outside edge, and shouldbe cut in the direction e,in thin slices. When manypersons are at table, and tliehollow part a, b, is cut out,some nice slices mK,y be ob-tained on each side of theblade-bone from c to d. Thespace between the two dotted DOMESTIC COOKERY. 45. FOBB QUARTSB OF LAHB^ lines is the blade-bone, and cannot be cut across;—On the under side, thereare two parts full of gravy ; the other of Venison is carved like Haunch of Quarter of Lamb.—Remove the shoulder fromthe breast and ribs, by pass-ing your knife in the directiono, b, c, d, keeping it towardsyou in a horizontal the shoulder aside or inanother dish. Squeeze thejuice of a lemon, on the otherpart, with a little pepper andsalt; then divide the gristlypart from the ribs in the direc-tion e c ; and help either from that or the ribs as desired. Breast of Veal.—The richest part is called the brisket. Insert the knifeabout four inches from the brisket, and cut through so as to separate itfrom the ribs. Then serve according to the taste of the company. Thesweetbread is usually sent to table with this of Veal.—Begin at the thick end and cut downwards, not too of VealiB carved like round of beef; the slices should
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Keywords: ., bookcentury1800, bookdecade1870, booksubjectrecipes, bookyear1873
