Venison, when served as a saddle, is carved somewhat like mutton, although the two joints shown in the pictures are trimmed differently before cooking, and the saddle of mutton is larded. The dotted lines from i to 2 show the position of the best portion of the lean : the choice fat lies near the CARVING. 69 kidneys, and is reached by cutting through the thin part at the end of the ribs between the figures 3 and 4. Currant- jelly is usually served with venison, and the vegetable gar- nish is of turnips, string-beans, and potato-balls : cauliflower Saddle of Venison, is a good accompaniment for venison; and currant-sauce, currant-jelly sauce, vinegar and claret sauces, and venison- gravy are sent to the table with it. LARDED SADDLE OF VENISON. A saddle of venison designed for larding is more closely trimmed, and cut a little shorter, than the ordinary saddle. Larded Saddle of Venison. It can be carved in the same way, from i to 2 ; or slices may be cut downward in the line from 3 to 4, as loin chops are cut, through both fat and lean. The garnish consists of 70 PRACTICAL AMERICAN COOKERY. . String- Deans, small cups of turnips filled with green peas, or stuffed artichoke bottoms, and truffles. All venison should be served very hot. LARDED SHOULDER OF VENISON. When the shoulder of venison is larded, it is usually carved through the larded portion in the direction of the dotted lines running between the figures i and 2. It is sometimes boned and stuffed, and then the carving may be downward from 3 towards 4, through the entire joint, especially if manj Larded Shoulder of Venison. persons are to be served. A plain shoulder of venison is carved like a shoulder of mutton. The garnish of the larded shoulder is stoned olives and turned vegetables. BARDED HARE. The accompanying cut represents a hare dressed and placed on a spit for roasting, after being barded, or partly covered with a large slice of fat salt pork. The strings which confine the pork are removed before the hare is served, but the pork remains upon it. When the hare is cooked with forcemeat, or served with a garnish, a portion of either and of the pork used for barding is to be served. CARVING. 71 Barded and larded hares are preferable to those which are cooked plain, because the hare is naturally dry meat ; a good Barded Hare. sauce or gravy should always be served with hare, carving of barded and larded hare is similar. The LARDED HARE. The dotted lines in the following engraving of a larded hare will serve also to illustrate the carving of a barded hare. The larded hare is garnished with small birds barded and roasted, and with fried parsley. To carve a portion of the hare when there are a few persons to be served, insert the point of a sharp knife where the union of the head and body is indicated by the Une marked i, and cut along the side of the back-bone toward the line at the top of the thigh marked 2 ; then follow the dotted lines marked 3, from the middle 72 PRACTICAL AMERICAN COOKERY.

AI-modernized reading of the original text

Venison, when served as a saddle, is carved somewhat like mutton, although the two joints shown in the pictures are trimmed differently before cooking, and the saddle of mutton is larded. The dotted lines from i to 2 show the position of the best portion of the lean : the choice fat lies near the kidneys, and is reached by cutting through the thin part at the end of the ribs between the figures 3 and 4. Currantjelly is usually served with venison, and the vegetable garnish is of turnips, string-beans, and potato-balls : cauliflower Saddle of Venison, is a good accompaniment for venison; and currant-sauce, currant-jelly sauce, vinegar and claret sauces, and venisongravy are sent to the table with it. LARDED SADDLE OF VENISON. A saddle of venison designed for larding is more closely trimmed, and cut a little shorter, than the ordinary saddle. Larded Saddle of Venison. It can be carved in the same way, from i to 2 ; or slices may be cut downward in the line from 3 to 4, as loin chops are cut, through both fat and lean. The garnish consists of . String- Beans, small cups of turnips filled with green peas, or stuffed artichoke bottoms, and truffles. All venison should be served very hot. LARDED SHOULDER OF VENISON. When the shoulder of venison is larded, it is usually carved through the larded portion in the direction of the dotted lines running between the figures i and 2. It is sometimes boned and stuffed, and then the carving may be downward from 3 towards 4, through the entire joint, especially if manj Larded Shoulder of Venison. persons are to be served. A plain shoulder of venison is carved like a shoulder of mutton. The garnish of the larded shoulder is stoned olives and turned vegetables. BARDED HARE. The accompanying cut represents a hare dressed and placed on a spit for roasting, after being barded, or partly covered with a large slice of fat salt pork. The strings which confine the pork are removed before the hare is served, but the pork remains upon it. When the hare is cooked with forcemeat, or served with a garnish, a portion of either and of the pork used for barding is to be served. Barded and larded hares are preferable to those which are cooked plain, because the hare is naturally dry meat ; a good Barded Hare. sauce or gravy should always be served with hare, carving of barded and larded hare is similar. The LARDED HARE. The dotted lines in the following engraving of a larded hare will serve also to illustrate the carving of a barded hare. The larded hare is garnished with small birds barded and roasted, and with fried parsley. To carve a portion of the hare when there are a few persons to be served, insert the point of a sharp knife where the union of the head and body is indicated by the Une marked i, and cut along the side of the back-bone toward the line at the top of the thigh marked 2 ; then follow the dotted lines marked 3, from the middle

Miss Corson's practical American cookery and household management