Smiley's cook book and universal household guide; a comprehensive collection of recipes and useful information, pertaining to every department of housekeeping .. . joint. Make an incision at A, A, A, andoffer a little of the stuffing to each one. ROAST DUCK.—In carving a duck a good deal depends on itssize and fatness. A large duck with plenty of fat on the breast iscarved like a goose (which see), first cutting slices off the breast, andthen removing the legs and wings. Then remove the neckbone, ormerrythought, as it is sometimes called, and then the whole breast-bone is sei)arated from the r
Smiley's cook book and universal household guide; a comprehensive collection of recipes and useful information, pertaining to every department of housekeeping .. . joint. Make an incision at A, A, A, andoffer a little of the stuffing to each one. ROAST DUCK.—In carving a duck a good deal depends on itssize and fatness. A large duck with plenty of fat on the breast iscarved like a goose (which see), first cutting slices off the breast, andthen removing the legs and wings. Then remove the neckbone, ormerrythought, as it is sometimes called, and then the whole breast-bone is sei)arated from the rest by cutting through the sides. Thebackbone easily divides in two by being pressed downwards. A lit-tle stuffing is served with each portion. A small or young duck iscarved the same as directed for a fowl. PARTRIDGE.—The usual way is to place the bird on its backand carry the knife sharply along the breastbone and cut clearthrough, thus dividing the bird into 2 equal portions. Another wayis to cut it into 3 pieces by severing asmall wing and leg from the body byfollowing the line A to B, thus mak-ing 2 helpings, when the breast willremain for a TAKTRIDGE. PIGEONS.—These are usuallycut in half, like the partridge, by cut-ting through the breast and back, and a half is sent to each person. SNIPE—One of these is usually sent whole to a gentleman,but for a lady it is generally divided in halves, as explained for apartridge. Woodcock, Quails, and other Small Birds, are served like snipe, orhalved and served on toast. CARVING 647 WILD DUCKS.—The breast of these is considered the choiceportion, and is divided in slices. If necessary the leg and wing canbe taken off as described for roast fowl. SWEETBREADS, CHOPS, AND CUTLETS—Serve 1 to eachperson without dividing it. POACHED EGGS, QUAILS, AND OTHER MEATS ON TOAST. —Use a broad knife, lift the toast carefully, and without displacingthe egg or bird transfer it to the guests plate FISH.—More care than knowledge
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Keywords: ., boo, bookcentury1800, bookdecade1890, booksubjectcbk, bookyear1895
