. Centennial buckeye cook book. 340 THE BUCKEYE COOK BOOK. ning the knife under it in a semicircular direction to 3. The fat soesteemed by many lies on the ridge 5. By turning over the meatsome excellent slices are found, and can be cut A tongue should be carvedas thin as a vi-afer; its deli-cacy depending in a gieat de-gree upon that. A well cutbit tempts the most fastidious ;and this applies, an fact, to allkinds of roast and boiledmeats. A chunk of beef weturn from with disgust—anartistic slice we enjoy. The center slices of the tongue are consid-ered the best, and should be cu
. Centennial buckeye cook book. 340 THE BUCKEYE COOK BOOK. ning the knife under it in a semicircular direction to 3. The fat soesteemed by many lies on the ridge 5. By turning over the meatsome excellent slices are found, and can be cut A tongue should be carvedas thin as a vi-afer; its deli-cacy depending in a gieat de-gree upon that. A well cutbit tempts the most fastidious ;and this applies, an fact, to allkinds of roast and boiledmeats. A chunk of beef weturn from with disgust—anartistic slice we enjoy. The center slices of the tongue are consid-ered the best, and should be cut across at the line i, and the slicestaken from each side, with a portion of the fat which is at its root, ifit is liked. The question should be asked. HAUNCH OF VENISON. A haunch of venison should be cut across to the bone onthe line i—3—2, then turnthe dish a little, and put thepoint of the knife at three,and cut down as deep as pos-sible in the direction of 3—4,and continue to cut slices onthe right and left of the line. The fattest parts are found between 4and 2. A loin of veal and a loin of mutton should be jointed by thebutcher before it is cooked, and the carver easily cuts through theribs, and should serve a portion of the k
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Keywords: ., boo, bookcentury1800, bookdecade1870, booksubjectcbk, bookyear1876
