To flatten and bring cutlets into uniform shape, a bat of this form is used ; and to egg or to cover them with clarified butter when they are to be Cutlet Bat. crumbed, a paste-brush should be at hand. Indeed, these and many other small means and appliances, ought to be provided for every cook who is expected to perform her duty in a regular and proper manner, for they save much time and trouble, and their first expense is very slight ; yet many kitchens are almost entirely without them. Paste Brush. TO TRUSS FISH. Salmon, salmon-peel, pike, and some few other large fish, are occasionally trussed in the form of an S by passing a string through the head, and tying it securely, then through the centre of the body, and next round the tail, which should be turned the reverse way of the head, and the whole should then be drawn closely together and well fastened. Whitings and other fish of small size are trussed with the tails merely skewered into their mouths. Obs. — It is indispensable for cooks to know how to carve neatly for pies, puddings, fricassees, and curries, at the least, hares, rabbits, fowls, and other birds. For those who are quite without experience in this branch of their business, the directions and the illustrations in the next chapter for carving a fowl into joints, will be found useful; and probably many of the other instructions also. CARVING. xxxiii CARVING. Fish Carvers. Whether the passing fashion of the day exact it of her or not, a gentlewoman should always, for her own sake, be able to carve well and easily, the dishes which are placed before her, that she may be competent to do the honours of a table at any time with propriety and self-possession.* To gentlemen, and especially to those who mix much in society, some knowledge of this art, and a certain degree of skill in the exercise of it, are indispensable, if they would avoid the chance of appearing often to great disadvantage them- selves, and of causing dissatisfaction and annoyance to others ; for the uncouth operations of bad carvers occasion almost as much discom- fort to those who witness, as they do generally of awkwardness and embarrassment to those who exhibit them The precise mode of carving various dishes must of course depend on many contingencies. For a plain family -dinner, or where strict economy is an imperative consideration, it must sometimes, of necessity, differ from that which is laid down here. We have con- fined our instructions to the fashion usually adopted in the world. Carving knives and forks are to be had of many forms and sizes, and adapted to different purposes : the former should always have a very keen edge, and the latter two prongs only. * As this can only he accomplished by practice, yonng persons should be early accustomed to carve at home, where the failure of their first attempts will cause them much less embarrassment than they would in another sphere, and at a later period of life™ XXXIV CARVING. No. 1. cod’s head and shoulders (and COD FlSff GENERALLY.)

AI-modernized reading of the original text

To flatten and bring cutlets into uniform shape, a bat of this form is used ; and to egg or to cover them with clarified butter when they are to be crumbed, a paste-brush should be at hand. Indeed, these and many other small means and appliances, ought to be provided for every cook who is expected to perform her duty in a regular and proper manner, for they save much time and trouble, and their first expense is very slight ; yet many kitchens are almost entirely without them. Paste Brush. TO TRUSS FISH. Salmon, salmon-peel, pike, and some few other large fish, are occasionally trussed in the form of an S by passing a string through the head, and tying it securely, then through the centre of the body, and next round the tail, which should be turned the reverse way of the head, and the whole should then be drawn closely together and well fastened. Whitings and other fish of small size are trussed with the tails merely skewered into their mouths. Obs. — It is indispensable for cooks to know how to carve neatly for pies, puddings, fricassees, and curries, at the least, hares, rabbits, fowls, and other birds. For those who are quite without experience in this branch of their business, the directions and the illustrations in the next chapter for carving a fowl into joints, will be found useful; and probably many of the other instructions also. xxxiii Fish Carvers. Whether the passing fashion of the day exact it of her or not, a gentlewoman should always, for her own sake, be able to carve well and easily, the dishes which are placed before her, that she may be competent to do the honours of a table at any time with propriety and self-possession.* To gentlemen, and especially to those who mix much in society, some knowledge of this art, and a certain degree of skill in the exercise of it, are indispensable, if they would avoid the chance of appearing often to great disadvantage themselves, and of causing dissatisfaction and annoyance to others ; for the uncouth operations of bad carvers occasion almost as much discomfort to those who witness, as they do generally of awkwardness and embarrassment to those who exhibit them The precise mode of carving various dishes must of course depend on many contingencies. For a plain family -dinner, or where strict economy is an imperative consideration, it must sometimes, of necessity, differ from that which is laid down here. We have confined our instructions to the fashion usually adopted in the world. Carving knives and forks are to be had of many forms and sizes, and adapted to different purposes : the former should always have a very keen edge, and the latter two prongs only. * As this can only he accomplished by practice, yonng persons should be early accustomed to carve at home, where the failure of their first attempts will cause them much less embarrassment than they would in another sphere, and at a later period of life™ XXXIV No. 1. cod’s head and shoulders (and COD FlSff GENERALLY.)

[Modern cookery, in all its branches