Chapter 11

PORK.--If young, the lean will break in pinching, and if you nip the skin with your nails, it will make a dent; the fat will be soft and pulpy, like lard. If the lean be tough, and the fat flabby and spongy, feeling rough, it is old, especially if the rind be stubborn, and you cannot nip it with your nails. Little kernels, like nail-shot, in the fat, are a sign that it is measly, and dangerous to be eaten.

To judge of the age of POULTRY, see page 53.

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CARVING.

[WRITTEN FOR THE _AMERICAN_ FRUGAL HOUSEWIFE.]

TO CARVE A TURKEY.--Fix the fork firmly on one side of the thin bone that rises in the centre of the breast; the fork should be placed _parallel_ with the bone, and as close to it as possible. Cut the meat from the breast lengthwise, in slices of about half an inch in thickness. Then turn the turkey upon the side nearest you, and cut off the leg and the wing; when the knife is passed between the limbs and the body, and pressed outward, the joint will be easily perceived. Then turn the turkey on the other side, and cut off the other leg and wing. Separate the drum-sticks from the leg-bones, and the pinions from the wings; it is hardly possible to mistake the joint. Cut the stuffing in thin slices, lengthwise. Take off the neck-bones, which are two triangular bones on each side of the breast; this is done by passing the knife from the back under the blade-part of each neck-bone, until it reaches the end; by raising the knife, the other branch will easily crack off. Separate the carcass from the back by passing the knife lengthwise from the neck downward. Turn the back upwards, and lay the edge of the knife across the back-bone, about midway between the legs and wings; at the same moment, place the fork within the lower part of the turkey, and lift it up; this will make the back-bone crack at the knife. The croup, or lower part of the back, being cut off, put it on the plate, with the rump from you, and split off the side-bones by forcing the knife through from the rump to the other end.

The choicest parts of a turkey are the side-bones, the breast, and the thigh-bones. The breast and wings are called light meat; the thigh-bones and side-bones dark meat. When a person declines expressing a preference, it is polite to help to both kinds.

A SIRLOIN OF BEEF.--Place the curving bone downward upon the dish. Cut the outside lengthwise, separating _each slice_ from the chine-bone, with the point of the knife. Some people cut through at the chine, slip the knife under, and cut the meat out in one mass, which they afterward cut in slices; but this is not the best, or the most proper way. The tender loin is on the inside; it is to be cut crosswise.

A HAM.--Begin in the middle of a ham; cut across the bone, and take thin slices from either side.

A GOOSE.--A goose is carved nearly as a turkey, only the breast should be cut in slices narrow and nearly square, instead of broad, like that of turkey; and before passing the knife to separate the legs and wings, the fork is to be placed in the small end of the leg-bone or pinion, and the part pressed close to the body, when the separation will be easy. Take off the merrythought, the neck-bones, and separate the leg-bones from the legs, and the pinions from the wings. The best parts are the breast, the thigh-bones, and the fleshy parts of the wings.

A PIG.--If the pig be whole, cut off the head, and split it in halves along the back-bone. Separate the shoulders and legs by passing the knife under them in a circular direction. The best parts are the triangular piece of the neck, the ribs, legs and shoulders.

A FILLET OF VEAL.--This is the thick part of the leg, and is to be cut smooth, round and close to the bone. Some prefer the outside piece. A little fat cut from the skirt is to be served to each plate.

MUTTON.--A saddle of mutton is the two loins together, and the back-bone running down the middle to the tail. Slices are to be cut out parallel to the back-bone on either side.

In a leg of mutton, the knife is to be entered in the thick fleshy part, as near the shank as will give a good slice. Cut towards the large end, and always to the bone.

INDEX.

Page Advice, General, 3 to 8 Alamode Beef, 49 Apple Pie, 67 Apple Pudding, 63 Apple Water, 82 Arrow-root Jelly, 31 Ashes, Care of, 16 Ashes for Land, 13 Asparagus, 34

Balm of Gilead, 28 Batter Pudding, 61 Beans and Peas, cooked, 51 Bed-bug Poison, 10 Beef, cooked, 48 Beef, corned, 40 Beef, salted, 40 Beef Soup, 48 Beef Tea, 32 Beer, 86 Bees, Sting of, 29 Bird's Nest Pudding, 63 Bleeding Wounds, 26 Blisters of Burns broken, 29 Bottles of Rose-water, 14 Bottles, Vials, &c., 14 Brass Andirons, &c., 11 Brass Kettles, 11 Brasses in Summer, 16 Bread, Yeast, &c., 76 to 80 Bread Pudding, 62 Brine, 40, 41, 42 Britannia Ware, 10 Brooms, 17 Broth, 49 Bruises, 36 Buffalo's Tongue, 43 Burdock Leaves, 37 Burns, 28 Butter, 15

Cabbages, 34 Cakes, 70 to 76 Calf's-foot Jelly, 31 Calf's Head, 47 Cancers, 26 Canker, 28 Carpets, 11 Carrot Pie, 67 Castor Oil, boiled, 29 Catsup, 35 Celery, 35 Cement, 19 Cheapest Pieces of Meat, 43 to 46 Cheeses, 14, 86 Cherry Pie, 67 Cherry Pudding, 63 Chickens, 53 Chicken Broth, 55 Chicken fricasseed, 54 Chicken Pie, 56 Chilblains, 27 Chocolate, 83 Cholera Morbus, 25, 29 Chopped Hands, 27 Chowder, 59 Cider Cake, 71 Clams, 58 Clothes Line, &c., 17 Clothes washed, 17 Cockroaches, 19 Cod, 57 Coffee, 82 Colds, 27, 36 Coloring, 38 to 40 Combs, 9, 20 Cooling Ointments, 29, 26 Corn, 34 Coughs, 36, 37 Court Plaster, 20 Cranberry Pie, 68 Cranberry Pudding, 61 Croup, or Quincy, 24 Cucumbers, 18 Cucumbers, pickled, 85 Cup Cake, 71 Currant Jelly, 81 Currant-leaf Tea, 13 Currant Wine, 82 Curry Fowl, 54 Custards, cheap, 65 Custard Pie, 68 Custard Pudding, 62 Cut Wounds, 25

Dandelions, 34 Diet Bread, 71 Dish-water, 16 Dough Nuts, 73 Ducks, 55 Dye Stuffs, 38 to 40 Dysentery, 25, 29, 37 Dyspepsia, 24, 37, 65 Dyspepsia Bread, 78

Ear-ache, 24 Earthen Ware, 11 Education of Daughters, 91 Eggs, 11 Egg Gruel, 31 Election Cake, 71 Elixir Proprietatis, 28

Faded Carpets, Cloth, &c., 9 Feathers, and Feather Beds, 12 Fevers, 28, 37 Fish, fried, 58 Fish, salt, 59, 60 Flour Pudding, 61 Fresh Meat in Summer, 17, 47 Fresh Wounds, 27 Fried Pork and Apples, 60 Fritters, or Flatjacks, 74 Furniture, 89

Geese, 55 Gingerbread, 70 Ginger Beer, 86 Glass, cut, 20 Glass Stoppers, 20 Gloves, white, 10, 13 Gold cleansed, 21 Gravy for Fish, 58 Gravy for Meat, 52 Gravy for Poultry, 57 Green Peas, 34 Gruel, 30

Haddock, 57, 58 Hair, 12 Hams, cured, 41, 42 Hasty Pudding, 65 Head-ache, 26, 36 Hearths, 18 Herbs, 36 to 37 Honey, 22 Horseradish, 18 Horseradish Leaves, 18 How to endure Poverty, 111

Icing for Cake, 72 Indian Cakes, 75, 76 Indian Puddings, 61 Inflamed Wounds, 29 Inflammation, 24 Iron, 11 Ironing, 17

Jaundice, 28

Knife Handles, 9 Knives, washed, 14

Lamb, cooked, 49 Lard, 14, 15 Leaven, 80 Lemon Brandy, 18 Lemon Syrup, 20 Lettuce, 35 Loaf Cake, 72 Lobster, 60 Lockjaw, 24

Mackerel, 53, 59, 60 Mangoes, 84 Marble Fireplaces, 12 Martinoes, 85 Mats for the Table, 10 Mattresses, 15 Maxims for Health, 87 to 88 Meal, 9 Meat, Choice of, 43 to 46 Meat, corned and salted, 40 to 43 Meat Pie, 56 Meat in Summer, 17, 47 Milk Porridge, 32 Mince Meat, 50 Mince Pies, 66 Molasses, 16, 29 Mortification, 27 Moths, 13 Mutton, corned and dried, 41 Mutton and Lamb, cooked, 49

Nasturtion-seed, pickled, 85 Navarino Bonnets, 13 Nerves, excited, 37 Night Sweats, 29

Ointment of Elder Buds, 29 Ointment of Ground Worms, 26 Ointment of House Leek, 26 Ointment of Lard, 29 Ointment of Lard and Sulphur, 28 Oil, sweet, 18 Old Clothes, 13 Onions, 33, 36 Ovens, heated, 78

Pancakes, 74 Paper, 15 Parsnips, 84 Pastry, 69 Peas, dry, 51 Peas, green, 34 Philosophy and Consistency, 104 Pickles, 84, 85 Pictures, covered, 17 Pie Crust, 69 Pig, roasted, 50 Pigeons, 56 Piles, 28, 37 Plum Puddings, 64 Potatoes, 34 Potato Cheese, 86 Pork, cooked, 49 Pork, salted, 40 Poultry, injured, 57 Poultry, young or old, 53 Preserves, 81 Provisions, 17 Prunes, stewed, 33 Puddings, 61 to 65 Pump Handle, 16 Pumpkin Pie, 66

Rags, 12, 16 Raspberry Shrub, 82 Rattlesnake-bite, 30 Reasons for Hard Times, 108 Red Ants, 21 Rennet Pudding, 62 Rhubarb or Persian Apple Pie, 69 Rice Bread, 78 Rice Pudding, 63 Ring-worms, 30 Run Rounds, 30 Rusty Crape, 11 Rusty Silk, 19 Rye Paste, 21

Sage Jelly, 32 Salt Fish, 59 Salt Fish, warmed, 60 Sauces for Pudding, 65 Sausages, 50 Short Cake, 75 Silk, washed, 14 Sinews, contracted, 26 Soap, 22, 23 Soda Powders, 20 Sore Mouth, 28 Sore Throat, 26 Soup, 48 Souse, 52 Sponge Cake, 71 Spots on Furniture, Cloth, &c., 10 Sprain, 24 Squashes, 34, 35 Squash Pie, 66 Starch, 19 Stewed Prunes, 33 Sting of Bees, 29 Stockings, 19 Straw Beds, 16 Straw Carpets, 21 Suet, 15 Sweet Marjoram, 37 Swellings, 27

Tapioca Jelly, 31 Tea, 84 Tea Cake, 71 Teeth, 12 Throat Distemper, 27 Toe Nails, 30 Tomatoes, 35 Tongue, 42, 43 Tooth-ache, 29 Tortoise-shell Combs, 20 Towels, 17 Travelling and Public Amusements, 99 Tripe, 52 Turkeys, 55

Vapor Bath, 27 Veal, cooked, 47 Vegetables, 33 to 36 Vials, 17 Vinegar, 15

Walnuts, pickled, 84 Wash-leather Gloves, 11 Water, purified, 14 Water, soft, 13 Wax, 22 Wedding Cake, 72 Wens, 27 White Kid Gloves, 10, 13 Whortleberry Pie, 67 Whortleberry Pudding, 64 Wicks of Lamps, Candles, &c., 10 Wine Whey, 32 Woollens, washed, 14 Woollen Yarn, 11 Worms, 24

Yeast, 79, 80

APPENDIX.

Apple Marmalade, 118

Beef, 122 Blanc Manger, 118 Brass Kettles, 115 Bread without yeast, 117 Bruises, 116 Burns, 116 Butter, tainted, 114

Cancers, 116 Candles, 114 Carving, Directions for, 122, 123 Cheese, 121 Chloride of Lime, 117 Cocoa-nut Cakes, 119 Cologne Water, 117 Corns, 117 Cranberry Jelly, 119 Cream, 114 Currants, green, preserved, 114 Custards, rich, 119

Ear-Wax, 116 Eggs, 121 Eggs in winter, 117

Feathers, 115 Flowers, 115 Frosting for Cake, 120 Furniture, 114

Grease Spots, 117

Heart-Burn, 117 Horse-Flies, 115

Icy Steps, 115 Ink Spots, 115

Lobster Salad, 120

Mutton, 121

Oysters escaloped and fried, 120 Oysters, Vegetable, 121

Partridges, 121 Peaches, preserved, 119 Pearls, 117 Piles, 116 Pine Apples, 115 Pork, 122 Pork Jelly, 119 Pumpkin Pies, 115 Pumpkin, dried, 115

Quince Marmalade, 118

Raspberry Jam, 118 Rice Jelly, 118

Sore Nipples, 116 Starch, 115 Sugar, clarified, 20, 119

Teeth, 114 Tomatoes Pie, 114

Varnishing Gilded Frames, 117 Veal, 121

Warts, 116 Wasp-Sting, 116 Wedding Cake, rich, 119, 120 Whips, 120 White-washing, 115