How to do it: or, Directions for knowing and doing everything needful . The nicest part lies at a, midway between the knuckle and the otherend. Thence, cut thin slices each way, as deep as b. The outsidebeing seldom very fat, some favorite pieces may be sliced off the broadend at c. The knuckle is tender, but the other parts more juicy,some good slices may be cut lengthwise, from the broad end of thoback of the leg. The cramp-bone is much thought of by some: toget it, cut down to the bone at J, and in the curve line to e.(11) Spare Carve, first, slices from the fleshy part, tracing the l
How to do it: or, Directions for knowing and doing everything needful . The nicest part lies at a, midway between the knuckle and the otherend. Thence, cut thin slices each way, as deep as b. The outsidebeing seldom very fat, some favorite pieces may be sliced off the broadend at c. The knuckle is tender, but the other parts more juicy,some good slices may be cut lengthwise, from the broad end of thoback of the leg. The cramp-bone is much thought of by some: toget it, cut down to the bone at J, and in the curve line to e.(11) Spare Carve, first, slices from the fleshy part, tracing the line a, b. Thiswill give a proportion of lean and fat; and being removed, separatethe rib, placed in the direction d, Z>, c ; breaking it at the point c. Ifan entire rib is too much, a slice of meat may be taken from betweentwo ribs. (12.) Fore Quarter of Lamb.
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Keywords: ., bookcentury1800, bookdecade1860, booksubjectrecipes, bookyear1864
