the legs and wings the first day unless they are
required. Insert the fork in the centre over the
ridge of the breast bone, and cut the breast in thin
parallel slices, commencing at the wing and con-
tinuing until the breast bone is reached. Then slip
the knife under and detach them from the bone.
Remove the legs and wings in the same way as from
a fowl. If there is sage and onion farce, inquire of
each one if a small helping is agreeable, or hand it
round separately.
Roast Duck.— Carve in the same way as roast
goose.
Pigeon. — The usual plan to adopt is to cut the
bird right through the middle into two equal parts.
If these are too large, they may be cut through
again into quarters.
Partridge and Grouse. — These may either be cut
n halves or quarters the same way as a pigeon, or
cut in three portions in the following manner :
Cut off the leg and the wing with a small portion of
the breast adhering to make two portions, and
then the upper part of the breast, separated from
the carcase for a third.
Small birds, such as snipe, quail, ortolan, &c.,
may either be served whole, or else cut in two if
very small portions are desired.
FISH
A silver or plated fish knife and fork, or fish
carvers, ought to be used for serving fish. A steel
knife should never be used, as it would spoil the
delicate flavour of the fish. Care should be taken
to break the flakes no more than is necessary, and
to serve as little bone as possible.
Cod or Salmon. — The fish should be placed on
the dish with the thick part of the back towards
the further side. Remove the skin from one side,
and make an incision the whole length of the fish,
as indicated by dotted lines. Then carve in fairly
thick slices right through to the centre bone. Slip
the knife underneath and detach them. When the
top part is finished, remove the bone, and carve
the lower portion in the same manner.
662 COOKERY FOR EVERY HOUSEHOLD
Turbot and Brill are both served in the same
fish right down to the back bone. Commence at
the head end, and continue to the tail. Then cut
slices across from the centre towards the sides of
the fish, and detach them from the bone. Part of
the fins and a little of the gelatinous skin should
be served with each portion.
Sole. — Cut through the whole length of the
thick part, and then raise the fillet from each side.
Then remove the bone and separate the other side
into two fillets.
Plaice. — If large, carve in the same way as a
turbot ; if small, according to directions given for
sole.
Small fish are either served whole or cut in two
pieces.
MENUS AND THEIR CONSTRUCTION
When giving a dinner or luncheon, the first thing one does is to draw out the menu or bill of fare. Thi3
is not always such an easy task as it would appear, especially if the meal has to consist of several courses ;
and it requires some skill and experience to do it properly. A well-balanced and suitably chosen menu
will add considerably to the success and popularity of a meal ; while one that is badly planned will spoil
the best served repast. It is therefore well worth while to give a due amount of thought to the selection
of the dishes, and whether the meal has to be a simple one, or of a more important and formal character,
there are several important points to bear in mind in its arrangement.
Page 1043
Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
the legs and wings the first day unless they are required. Insert the fork in the centre over the ridge of the breast bone, and cut the breast in thin parallel slices, commencing at the wing and continuing until the breast bone is reached. Then slip the knife under and detach them from the bone. Remove the legs and wings in the same way as from a fowl. If there is sage and onion farce, inquire of each one if a small helping is agreeable, or hand it round separately.
Roast Duck.— Carve in the same way as roast goose.
Pigeon. — The usual plan to adopt is to cut the bird right through the middle into two equal parts. If these are too large, they may be cut through again into quarters.
Partridge and Grouse. — These may either be cut in halves or quarters the same way as a pigeon, or cut in three portions in the following manner : Cut off the leg and the wing with a small portion of the breast adhering to make two portions, and then the upper part of the breast, separated from the carcase for a third.
Small birds, such as snipe, quail, ortolan, &c., may either be served whole, or else cut in two if very small portions are desired.
A silver or plated fish knife and fork, or fish carvers, ought to be used for serving fish. A steel knife should never be used, as it would spoil the delicate flavour of the fish. Care should be taken to break the flakes no more than is necessary, and to serve as little bone as possible.
Cod or Salmon. — The fish should be placed on the dish with the thick part of the back towards the further side. Remove the skin from one side, and make an incision the whole length of the fish,
as indicated by dotted lines. Then carve in fairly thick slices right through to the centre bone. Slip the knife underneath and detach them. When the top part is finished, remove the bone, and carve the lower portion in the same manner.
Turbot and Brill are both served in the same
fish right down to the back bone. Commence at the head end, and continue to the tail. Then cut slices across from the centre towards the sides of the fish, and detach them from the bone. Part of the fins and a little of the gelatinous skin should be served with each portion.
Sole. — Cut through the whole length of the thick part, and then raise the fillet from each side. Then remove the bone and separate the other side into two fillets.
Plaice. — If large, carve in the same way as a turbot ; if small, according to directions given for sole.
Small fish are either served whole or cut in two pieces.
MENUS AND THEIR CONSTRUCTION
When giving a dinner or luncheon, the first thing one does is to draw out the menu or bill of fare. This is not always such an easy task as it would appear, especially if the meal has to consist of several courses ; and it requires some skill and experience to do it properly. A well-balanced and suitably chosen menu will add considerably to the success and popularity of a meal ; while one that is badly planned will spoil the best served repast. It is therefore well worth while to give a due amount of thought to the selection of the dishes, and whether the meal has to be a simple one, or of a more important and formal character, there are several important points to bear in mind in its arrangement.