Miss Corson's practical American cookery and household management

or a small red-pepper pod ; fold the parsley so as to enclose all the other seasonings, and tie it in a compact little bundle ; this is called a bouquet, ox fagot of herbs, in French cookerybooks, and serves to give an indescribable and delicious flavor to the dishes in which it is cooked ; add it to the broth, and then put on the turkey to boil, after stuffing it as directed in the recipe for forcemeat for boned turkey. The four recipes for boning a turkey, for preparing the forcemeat for stuffing it, and for making caramel and aspic jelly, comprise the entire operation of boning, cooking, and garnishing boned turkey. These directions are taken from the author's " Baltimore Recipes," a set which includes the dishes taught during one of her lecture-courses in that city. IF a little reasoning were applied to carving, it would seem far less difficult than it is supposed to be. A little attention to the location in a bird, fish, or joint of meat, of the bones and joints, enables any person with a tolerably correct eye and steady hand to strike and separate the joints and sinews of small dishes, and to avoid the unmanageable bones in the larger ones. The cuts in this chapter will serve to illustrate the garnishing of dishes as well as carving. WHOLE FISH. The carving of fish is simple. The following cut represents a baked fish garnished with parsley. Before cooking, the fins and tail are trimmed close, and several deep cuts made in each side of the fish to permit the gravy or drippings used for basting to penetrate the flesh ; the head is left on, because some persons prefer the small flakes ofthe flesh which lie under and back of the eyes.e fish is laid upon a little sauce or a folded napkin, on a hot dish, and garnished with a Httie parsley. To carve either a baked or a boiled fish, run the fish-knife by the side of the back fin, from the figure I to 2 ; next, cut from the back fin down to the middle of the under part of the 'fish, following the dotted lines; then, by slipping the fish-knife under the cut portions, they can be easily lifted off and served. After one side has been S3 served, the fish can be laid over upon the dish, and the other side served in the same way ; this gives a portion of both ; / / / I I I- I I I ! / i Baked Fish garnished with Parsley, the thick flesh of the back and the thin gelatinous fat part so esteemed by epicures. HEAD AND SHOULDERS OF FISH. The engraving here given shows the head and shoulders of a large fish garnished with turned vegetables and parsley. The platter containing the fish is placed over a hot-water dish. To carve such a cut of fish, cut from the direction of the Head and Shoulders of Fish. figure I towards 2, following the dotted line ; then cut from the top of the back down to the under part, in the direction of the dotted hnes : this will enable the carver to serve either the thick portion from the back of the neck, or the under part which is rich and gelatinous. This is a favorite way of serving boiled salmon, or cod's head and shoulders. FISH LARDED AND BAKED.