Miss Corson's practical American cookery and household management

When beef is boned and rolled tightly before it is cooked, it can be carved to much better advantage than when the Hibs or Sirloin boned. bones remain in it. Either the ribs or the sirloin can be treated in this way. A sharp, thin-bladed knife is used to remove the bones ; and the meat is then rolled and tied cor»' 66 PRACTICAL AMERICAN COOKERY. pactly ; after it is cooked, the? string used to secure it is re- moved, and the meat served with a garnish of vegetables if they are desired. The accotnpanying picture shows a gar- nish of white turnips cut to resemble cups, and filled with green peas after both are cooked. -The cylindrical pieces of vegetables may be made of carrots or turnips, and the little balls of potatoes. The two ornamental skewers at the ends are called hatelets. The meat is to be carved from the top downward, in the direction of the dotted lines from i to 2, either to the bottom or to the cross-line : in the latter case, the garnish need not be disturbed until the entire roll is carved. BEEF-T0NGT7ES GARNISHED. Smoked tongues are most palatable when served with a garnish, which may include truffles as shown in the engrav- ing. The truffles are cut in long, sharp cubes, and inserted Beef-Tongues garnished. in quenelles, or large oval pieces of poached forcemeat r the smaller quenelles are made of plain forcemeat. A plainer garnish can be made of different vegetables. The upper part of the tongues can be carved in the direction of the dotted lines, between i and 2, or cut entirely through- from the tip to the root as preferred. When the tongues are served cold, the vegetables must be suitably chosen for the garnish,. and the quenelles highly seasoned and free from grease. CARVING. 67 ROAST HAM. The choice portion of a ham lies between the lines i and 2 in the accompanying engraving. In carving, the cuts are made from the upper surface, towards the bone in the centre of the ham. After the ham is cooked, the skin is removed Roast Ham. from the greater part of it, and the end of the bone is trimmed off and ornamented with a paper frill. The engrav- ing represents a hot roast ham garnished with hot string- beans, rissoles or little meat turnovers fried, and boiled vegetables cut with a small pear-shaped scoop. A cold ham would not have the vegetable garnish. COLD HAM WITH ASPIC JELLY. The accompanying engraving represents a cold roast or boiled ham garnished with aspic jelly. It can be carved in the same way as the hot ham, or in thin slices from the end, following the dotted lines from i to 2. The oval stand upon which the ham rests is usually made of wood, and covered with white paper, or a thin coating of hard white fat or of aspic jelly, applied with a brush while melted, and allowed to cool before placing the ham. 68 PRACTICAL AMERICAN COOKERY. Cold Ham with Aspic Jelly. BAND OR LEG Or YOUNG PORK. The hand of pork consists of the foot and leg of a young pig. The engraving shows the hand boned, stufifed, and served with a garnish of boiled sprouts or "greens." The carving can be done according to the dotted hnes, or by be- Hand of Pork. ginning at the upper end, and cutting directly down to the dish : this gives a portion of the meat and the forcemeat, and the garnish can be served at will. SADDLE or VENISON.