Smiley's cook book and universal household guide; a comprehensive collection of recipes and useful information, pertaining to every department of housekeeping .. . a firm hand, down to thebone, so that it will not have arough and jagged look when re-moved. The carving knife used for joints of this character shouldnot be too thin. ROUND OF carving a round of beef, orribs rolled, a long, thin, andvery sharp knife should beused. A slice is cut off of thetoj) leaving the surface flat,aud then very thin, even sli-ces should be cut across asshown in the direction A to morsel
Smiley's cook book and universal household guide; a comprehensive collection of recipes and useful information, pertaining to every department of housekeeping .. . a firm hand, down to thebone, so that it will not have arough and jagged look when re-moved. The carving knife used for joints of this character shouldnot be too thin. ROUND OF carving a round of beef, orribs rolled, a long, thin, andvery sharp knife should beused. A slice is cut off of thetoj) leaving the surface flat,aud then very thin, even sli-ces should be cut across asshown in the direction A to morsel of the fat should be served with each slice of the lean. BREAST OF VEAL—First separate a breast of veal into 2parts (it rightly consists of2, the rib bones and thegristly brisket) by passingthe knife along sharply inthe direction of from A toB. Then carve the ribbones as shown by E to f,while the gristle is carvedby cutting as shown by the lines c to d. In a breast of veal, stewed,these are particularly tender and inviting, and should be offered tothose who prefer it. A slice of the sweetbread, if it is served withthe dish, should be given to each ROUND OF BEEF.
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Keywords: ., boo, bookcentury1800, bookdecade1890, booksubjectcbk, bookyear1895
