CARVING. © | 431 Ham.—A ham may be carved in three ways: First, by cutting long, delicate slices, through the thick fat from 1 to 2, down to the bone; sec- ondly, by running the point of the knife in the circle in the middle, and cutting thi’ circular slices, thus keeping the ham moist; and last, and most economically, by begin- ning at the knuckle, 4-5, and slicing upward. . Lea or Murron.—In carving a leg of mutton the best slices are ob- . tained from the center, by cutting _ hsp from 1 to 2; and some very good | : KEKE cuts are found on the broad end ESS: KUM Ke from 5 to 6. Some epicures prefer ie 2 slices nearer the knuckle, but they are dry. The cramp-bone is a deli- cacy, and is obtained by cutting down to the bone at 4, and running the knife under it in a semicircular direction to 3. The fat so esteemed by many lies on the ridge 5. By turning over the meat some excellent slices are found, and can be cut lengthwise. Toneut.— A tongue should be ; 4 carved as ‘‘thin as a wafer ;’’ its deli- SS ag : cacy depending in a great degree Te fos upouthat. A well-cut tongue tempts | bi WUE the most fastidious; and this applies, | \ in fact, to all kinds of roast and boiled meats. A chunk of beef we turn from with disgust—an artistic slice we enjoy. The center slices of ane the tongue are considered the best, : — and should be cut across at the line 1, and the slices taken from each side, with a portion of the fat which is at its root, if it is liked. The question should be asked. Hauncu or Venison.—A haunch of venison should be cut across to the bone on the line 1-3-2, then turn the dish a little, and put the point of the knife at 3, and cut down as deep as possible in the direction of 3-4, and continue to cut slices on the right and left of the line. The fat- i test parts are found between 4 and 2. A loin of veal ora loin of mutton should be jointed by the butcher before it is cooked, and the carver easily cuts through the ribs. He should serve a portion of the kidney and the fat on each plate. . / In serving fish, some practice is needful, for ightness of touch and dex- terity of management are necessary to prevent the flakes from breaking. In serving mackerel, shad, etc., a part of the roe should be placed on each plate. The fins of the turbot are the most sought for; the fish is placed underpart uppermost on the platter, as there lies the primest part. In carving salmon, a portion of the back and belly should be served toeach person. The choicest morsels are next to the head, the thin part comes next, and the tail is the least esteemed. The flavor of the fish nearest the bone is not equal to that en the upper part. HOW TO CUT AND CURE MEATS. oo It is often economical for a family to buy beef by the quarter, and smnaller animals whole, especially when wanted for winter use, and every housekeeper ought to know how to cut up meats and to understand the uses and relative value of the pieces. It is not difficult to cut up beef, and is very easy to reduce any of the smaller animals to convenient proportions for domestic use; and in order to make the subject clear we present the accompanying engravings, the first of which represents the half of a beef, including, of course, the hind and fore-quarters. The letters indicate the direction in which the cuts should be made, beginning in the order of the al- phabet, cutting first from A to B, then C to D, etc. In the fore-quarter cut from A to B, from B to C, from D to E, ete. For cutting, use a sharp, long, and pointed knife, and a saw of the best steel, sharp, and set for butcher’s use. The beef should be laid on a bench or table with the inner side up.

AI-modernized reading of the original text

CARVING. © | 431 Ham.—A ham may be carved in three ways: First, by cutting long, delicate slices, through the thick fat from 1 to 2, down to the bone; secondly, by running the point of the knife in the circle in the middle, and cutting the circular slices, thus keeping the ham moist; and last, and most economically, by beginning at the knuckle, 4-5, and slicing upward. . Leg or Mutton.—In carving a leg of mutton the best slices are ob- . tained from the center, by cutting _ from 1 to 2; and some very good | : KEKE cuts are found on the broad end ESS: KUM Ke from 5 to 6. Some epicures prefer ie 2 slices nearer the knuckle, but they are dry. The cramp-bone is a delicacy, and is obtained by cutting down to the bone at 4, and running the knife under it in a semicircular direction to 3. The fat so esteemed by many lies on the ridge 5. By turning over the meat some excellent slices are found, and can be cut lengthwise. Tongue.— A tongue should be ; 4 carved as ‘‘thin as a wafer ;’’ its deli- SS ag : cacy depending in a great degree Te fos upouthat. A well-cut tongue tempts | bi WUE the most fastidious; and this applies, | \ in fact, to all kinds of roast and boiled meats. A chunk of beef we turn from with disgust—an artistic slice we enjoy. The center slices of of the tongue are considered the best, : — and should be cut across at the line 1, and the slices taken from each side, with a portion of the fat which is at its root, if it is liked. The question should be asked. Haunch of Venison.—A haunch of venison should be cut across to the bone on the line 1-3-2, then turn the dish a little, and put the point of the knife at 3, and cut down as deep as possible in the direction of 3-4, and continue to cut slices on the right and left of the line. The fat- i test parts are found between 4 and 2. A loin of veal ora loin of mutton should be jointed by the butcher before it is cooked, and the carver easily cuts through the ribs. He should serve a portion of the kidney and the fat on each plate. . / In serving fish, some practice is needful, for Lightness of touch and dexterity of management are necessary to prevent the flakes from breaking. In serving mackerel, shad, etc., a part of the roe should be placed on each plate. The fins of the turbot are the most sought for; the fish is placed underpart uppermost on the platter, as there lies the primest part. In carving salmon, a portion of the back and belly should be served toeach person. The choicest morsels are next to the head, the thin part comes next, and the tail is the least esteemed. The flavor of the fish nearest the bone is not equal to that on the upper part. HOW TO CUT AND CURE MEATS. oo It is often economical for a family to buy beef by the quarter, and smnaller animals whole, especially when wanted for winter use, and every housekeeper ought to know how to cut up meats and to understand the uses and relative value of the pieces. It is not difficult to cut up beef, and is very easy to reduce any of the smaller animals to convenient proportions for domestic use; and in order to make the subject clear we present the accompanying engravings, the first of which represents the half of a beef, including, of course, the hind and fore-quarters. The letters indicate the direction in which the cuts should be made, beginning in the order of the alphabet, cutting first from A to B, then C to D, etc. In the fore-quarter cut from A to B, from B to C, from D to E, ete. For cutting, use a sharp, long, and pointed knife, and a saw of the best steel, sharp, and set for butcher’s use. The beef should be laid on a bench or table with the inner side up.

Buckeye cookery