How to do it: or, Directions for knowing and doing everything needful . Cut long slices, on each side of the back-bone, in the direction a, some are fond of a joint of the tail, they can easily be served bvcutting between the joints. (6.) Breast of Separate the ribs from the brisket by cutting through the line a, oThe hrisket is the thickest part, and of a gristly substance. Corvoeach, and help according to preference. 86 THE ART OF CARVtNO. (7.) Ailch-Bone of Beef. a

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Keywords: ., bookcentury1800, bookdecade1860, booksubjectrecipes, bookyear1864