2 Breast. 6 Head. 3 Back Ribs. 7 Saddle. 4 Best End Neck. 8 Leg. DIRECTIONS FOR CARVING. SIRLOIN OF BEEF. CARVE first in slices the under-cut as shown by lines in engraving. Carve upper part in slices from A to B, serving with each slice a little fat from D. RIBS OF BEEF. Carve from A to B. Serve with slices pieces of fat cut from D. SHOULDER OF MUTTON. Should be laid on dish skin side uppermost. The leaner parts ought to be cut straight to the bone from 1 to 2. Delicate slices may be cut on each side of blade-bone from 3 to 4. The "oyster cut" — the most tender— lies under the blade-bone. The fat ought to be cut in very thin slices. (See engraving, Sheep, B.) LEG OF MUTTON. Under Part. Place1 this joint with skin side next to the dish it is served on. Cut in slices fat and lean together. Upper Part. Place this joint on dish with skin side uppermost. Carve in straight lines from A to B. FORE QUARTER OF LAMB. Remove first the shoulder by placing the carving-knife at 1 and cutting round to 2 and 3. Place the shoulder on one side, and cut in a straight line from 3 to 4. Serve then ribs, or thin part of breast, according to choice. ROAST TURKEY. Cut long slices from both sides of the breast from B to A. The legs may then be removed and the thighs separated from the drum- sticks. The wings ought then to be removed. The joint of the pinion will be found a little below B. Should the body be stuffed, an incision must be made at C to remove it. DIRECTIONS FOR CARVING. BOILED TURKEY. This differs from roast turkey only in the manner of trussing. (See directions for trussing boiled fowl.) For carving, follow directions given for roast turkey. GOOSE OR DUCK. Cut in slices from A to B on both sides of breast. To do this conveniently the neck end ought to be placed towards the carver. Should the legs be required, turn the fowl on its side, place the fork in the thin end of the leg at C, press the leg close to the body, insert the knife at D, turn back the leg, and the joint will then separate easily. ROAST CHICKEN. Place the fork firmly in the leg, insert the knife between the leg and body, and cut close to the bone. Turn then the leg back with the fork, and the joint will give way. Remove the wings in the direction from A to B, dividing the shoulder joint with the knife. Remove now the merry -thought by inserting the knife at C and following the bone with it. Divide now the breast from the car- cass by cutting through the rib bones close to the breast. BOILED CHICKEN. Carved in the same manner as roast chicken. If either be large, the breast may be cut in slices, as directions for roast turkey are given. ROAST PARTRIDGE. Follow directions for carving chicken. COD'S HEAD AND SHOULDERS. Carve from 1 to 2, taking the slices as low as 3. Serve with each slice of the fish a piece of the sound which lines the back bone. SALMON. This and all short-grained fish ought to be cut lengthwise, and not across, portions of the thick and thin being served together. HADDOCK. This is served in same way as cod. MACKEREL. Mackerel are generally served in slices from head to tail, cut- ting close to bone. PHILOSOPHY OF COOKERY.

AI-modernized reading of the original text

2 Breast. 6 Head. 3 Back Ribs. 7 Saddle. 4 Best End Neck. 8 Leg. DIRECTIONS FOR CARVING. SIRLOIN OF BEEF. CARVE first in slices the under-cut as shown by lines in engraving. Carve upper part in slices from A to B, serving with each slice a little fat from D. RIBS OF BEEF. Carve from A to B. Serve with slices pieces of fat cut from D. SHOULDER OF MUTTON. Should be laid on dish skin side uppermost. The leaner parts ought to be cut straight to the bone from 1 to 2. Delicate slices may be cut on each side of blade-bone from 3 to 4. The "oyster cut" — the most tender— lies under the blade-bone. The fat ought to be cut in very thin slices. (See engraving, Sheep, B.) LEG OF MUTTON. Under Part. Place this joint with skin side next to the dish it is served on. Cut in slices fat and lean together. Upper Part. Place this joint on dish with skin side uppermost. Carve in straight lines from A to B. FORE QUARTER OF LAMB. Remove first the shoulder by placing the carving-knife at 1 and cutting round to 2 and 3. Place the shoulder on one side, and cut in a straight line from 3 to 4. Serve then ribs, or thin part of breast, according to choice. ROAST TURKEY. Cut long slices from both sides of the breast from B to A. The legs may then be removed and the thighs separated from the drumsticks. The wings ought then to be removed. The joint of the pinion will be found a little below B. Should the body be stuffed, an incision must be made at C to remove it. DIRECTIONS FOR CARVING. BOILED TURKEY. This differs from roast turkey only in the manner of trussing. (See directions for trussing boiled fowl.) For carving, follow directions given for roast turkey. GOOSE OR DUCK. Cut in slices from A to B on both sides of breast. To do this conveniently the neck end ought to be placed towards the carver. Should the legs be required, turn the fowl on its side, place the fork in the thin end of the leg at C, press the leg close to the body, insert the knife at D, turn back the leg, and the joint will then separate easily. ROAST CHICKEN. Place the fork firmly in the leg, insert the knife between the leg and body, and cut close to the bone. Turn then the leg back with the fork, and the joint will give way. Remove the wings in the direction from A to B, dividing the shoulder joint with the knife. Remove now the merry-thought by inserting the knife at C and following the bone with it. Divide now the breast from the carcass by cutting through the rib bones close to the breast. BOILED CHICKEN. Carved in the same manner as roast chicken. If either be large, the breast may be cut in slices, as directions for roast turkey are given. ROAST PARTRIDGE. Follow directions for carving chicken. COD'S HEAD AND SHOULDERS. Carve from 1 to 2, taking the slices as low as 3. Serve with each slice of the fish a piece of the sound which lines the back bone. SALMON. This and all short-grained fish ought to be cut lengthwise, and not across, portions of the thick and thin being served together. HADDOCK. This is served in same way as cod. MACKEREL. Mackerel are generally served in slices from head to tail, cutting close to bone. PHILOSOPHY OF COOKERY.

Handbook of practical cookery