FREE BOOKS

Author's List




PREV.   NEXT  
|<   114   115   116   117   118   119   120   121   122   123   124   125   126   127   128   129   130   131   132   133   134   135   136   137   138  
139   140   141   142   143   144   145   146   147   148   149   150   151   152   153   154   155   156   157   158   159   160   161   162   163   >>   >|  
ey, for a large party, if you cut the slices down from pinion to pinion, without making wings, there will be more prime pieces. But that the reader may derive the full advantage of these remarks, we shall descend to particulars, and illustrate the subject with a variety of interesting Plates, which will show at the same time the manner in which game and poultry should be trussed and dished.----COD'S HEAD. Fish in general requires very little carving, the fleshy parts being those principally esteemed. A cod's head and shoulders, when in season, and properly boiled, is a very genteel and handsome dish. When cut, it should be done with a fish trowel, and the parts about the backbone on the shoulders are the firmest and the best. Take off a piece quite down to the bone, in the direction _a_, _b_, _c_, _d_, putting in the spoon at _a_, _c_, and with each slice of fish give a piece of the sound, which lies underneath the backbone and lines it, the meat of which is thin, and a little darker coloured than the body of the fish itself. This may be got by passing a knife or spoon underneath, in the direction of _d_, _f_. About the head are many delicate parts, and a great deal of the jelly kind. The jelly part lies about the jaw, bones, and the firm parts within the head. Some are fond of the palate, and others the tongue, which likewise may be got by putting a spoon into the mouth.----EDGE BONE OF BEEF. Cut off a slice an inch thick all the length from _a_ to _b_, in the figure opposite, and then help. The soft fat which resembles marrow, lies at the back of the bone, below _c_; the firm fat must be cut in horizontal slices at the edge of the meat _d_. It is proper to ask which is preferred, as tastes differ. The skewer that keeps the meat properly together when boiling is here shewn at _a_. This should be drawn out before it is served up; or, if it is necessary to leave the skewer in, put a silver one.----SIRLOIN OF BEEF may be begun either at the end, or by cutting into the middle. It is usual to enquire whether the outside or the inside is preferred. For the outside, the slice should be cut down to the bones; and the same with every following helping. Slice the inside likewise, and give with each piece some of the soft fat. The inside done as follows eats excellently. Have ready some shalot vinegar boiling hot: mince the meat large, and a good deal of the fat; sprinkle it with salt, and pour the shalot vinegar and the gravy on i
PREV.   NEXT  
|<   114   115   116   117   118   119   120   121   122   123   124   125   126   127   128   129   130   131   132   133   134   135   136   137   138  
139   140   141   142   143   144   145   146   147   148   149   150   151   152   153   154   155   156   157   158   159   160   161   162   163   >>   >|  



Top keywords:

inside

 

properly

 
direction
 

backbone

 

shoulders

 

preferred

 

skewer

 
boiling
 

vinegar

 

shalot


likewise

 

putting

 

underneath

 
slices
 
pinion
 

horizontal

 

proper

 
differ
 

tastes

 

marrow


length
 

figure

 
opposite
 

resembles

 

making

 

excellently

 

helping

 

sprinkle

 

silver

 
SIRLOIN

served

 

enquire

 

middle

 
cutting
 

firmest

 
poultry
 
trussed
 

trowel

 

dished

 
manner

variety

 
subject
 
illustrate
 

interesting

 

Plates

 

carving

 

esteemed

 
principally
 
season
 

requires