Chapter 15

A leg of wether mutton, (which is best flavored) may be known at the market by a round lump of fat at the edge of the broadest part, a little above the letter _a_. The best part is midway between the knuckle and farther end. Begin to help there, by cutting thin slices to _b_. If the outside is not fat enough, help some from the side at the broad end, in slices from _e_ to _f_. This part is most juicy, but many prefer the knuckle, which, in fine mutton, will be very tender, though dry. There are very fine slices in the back of the leg--turn it up, and cut the broad end, not in the direction you did the other side, but lengthwise. To cut out the cramp bone, take hold of the shank (which should be previously wound round with half a sheet of fool's-cap paper) with your left hand, and cut down to the thigh bone at _g_, then pass the knife under the cramp bone, in the direction _g_, _d_.

11. _Ham._

Ham may be cut three ways; the common method is to begin in the middle, by long slices from _b_ to _c_, from the centre, through the thick fat. This brings to the prime at first, which is likewise accomplished by cutting a small round hole on the top of the ham, as at _a_, and with a sharp knife enlarging that, by cutting successive thin circles--this preserves the gravy, and keeps the meat moist. The last, and most saving way, is to begin at the hock end, (which many are most fond of,) and proceed onward. Ham that is used for pies, &c., should be cut from the under side.

12. _Fore Quarter of Lamb._

Separate the shoulder from the breast and ribs, by passing the knife under, in the direction of _a_, _b_, _c_, and _d_. Be careful to keep it towards you horizontally, to prevent cutting the meat too much off the bones. If grass lamb, the shoulder being large, put it into a another dish. Squeeze the juice of half a Seville orange or lemon on the other part, and sprinkle a little salt and pepper; then separate the gristly part from the ribs, in the line _e_, _c_, and help either from that or from the ribs, as may be chosen.

13. _Haunch of Venison._

First cut it down to the bone, in the line _d_, _c_, _a_, then turn the dish with the end _a_ towards you; put in the point of the knife at _c_, and cut it down as deep as you can in the direction _c_, _b_. Thus cut, you may take out as many slices as you please, on the right or left. As the fat lies deeper on the left, between _b_ and _a_, to those who are fond of fat, as most venison eaters are, the best flavored and fattest slices will be found on the left of the line _c_, _b_, supposing the end _a_ turned towards you. Slices of venison should not be cut too thick nor too thin, and plenty of gravy given with them.

14. _Round of Beef._

This is cut in the same way as a fillet of veal. It should be kept even all over. When helping the fat, be careful not to hack it, but cut it smooth. A deep slice should be taken off before you begin to help, as directed in the edge-bone.

15. _Brisket of Beef._

This must be cut lengthwise, quite down to the bone, after separating the outside or first slice, which must be cut pretty thick.

16. _Leg of Pork._

This joint is sent to the table, whether boiled or roasted, as a leg of mutton, roasted and cut up in the same manner. The close firm flesh about the knuckle is by many reckoned best.

17. _Haunch of Mutton._

This is formed by the leg and part of the loin, cut so as to resemble a haunch of venison, and is to be helped at table in the same manner.

18. _Goose._

Turn the neck end of the goose towards you, and cut the whole breast in slices on each side of the bird, but only remove them as you help each person, unless the company is so large as to require the legs likewise. Turn the goose on one side, and then take off the leg by putting the fork into the small end of the leg bone, pressing it close to the body; and, having passed the knife in the line _e_, _d_, turn the leg back, and, if a young bird, it will easily separate.

To take off the wing, put your fork into the small end of the pinion, and press it close to the body; then put in the knife at _c_, and divide the joint, taking it down in the direction _c_, _d_. Nothing but _practice_ will enable people to hit the joint exactly at the first trial. When the leg and wing of one side are done, go on to the other; cut off the apron in the line, _f_, _e_, _g_, then take off the merry-thought in the line _o_, _i_. The neck bones are next to be separated as in a fowl, and all other parts divided the same.

19. _A Fowl._

A boiled fowl's legs are bent inwards, but before it is served, the skewers are to be removed. Lay the fowl on your plate, and place the joints as cut off on the dish. Take the wing off, in the direction of _a_ to _b_, in the annexed engraving, only dividing the joint with your knife; and then, with your fork, lift up the pinion, and draw the wings towards the legs, and the muscles will separate in a more complete form than if cut. Slip the knife between the leg and body, and cut to the bone; then, with the fork, turn the leg back, and, if the bird is not old, the joint will give way. When the four quarters are thus removed, take off the merry-thought from _a_, and the neck bones, these last by putting in the knife at _c_, and pressing it under the long broad part of the bone, in the line _c_, _b_; then lift it up, and break it off from the part that sticks to the breast. The next thing is to divide the breast from the carcass, by cutting through the tender ribs, close to the breast, quite down to the end of the fowl; lay the back up, put your knife into the bone, half way from the neck to the rump, and on raising the lower part, it will readily separate. Turn the neck towards you, and very neatly take off the two sidesmen, and the whole will be done. As each part is taken off it should be turned neatly on the dish, and care should be taken that what is left should go properly from the table. The breast and wings are looked upon as the best parts, but the legs are most juicy in young fowls. After all, more advantage will be gained by observing those who carve well, and a little practice, than by any written directions whatever.

20. _Partridge._

This bird is cut up in the same way as a fowl. The best parts are the wings, breast, and merry-thought; but the bird being small, the two latter are not often divided. The wing is considered the best, and the tip is reckoned the most delicate morsel of the whole.

21. _Pigeons._

Pigeons are considered very fine eating. It is usual to cut them in half, either from top to bottom, or across. The lower part is generally thought best.

22. _Turkey._

Fix your fork firmly in the lower part of the breast, so as to have full command of the turkey. Slice down on each side of the centre of the breast, two or three lines lengthwise with the body; then take off the leg on one side, holding the knife in a sloping direction, the point turned towards the end of the body. This done, cut off the wing on the same side, in a line nearly parallel with the length of the turkey. When you have thus separated the wings and legs, take off from the breast bone the parts you before sliced down. Be very attentive, in separating the wing, not to cut too near the neck, or you will find yourself interrupted by the neck bone, from which the wing must be taken.

23. _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; the parts about the back-bone, or the shoulders, are by far the firmest and 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 the fish give a piece of the round, which lies underneath the back-bone, and lines it, the meat of which is thin, and a little darker colored than the body of the fish itself. This may be got by passing a spoon under it, in the direction _d_, _f_. About the head are many delicate parts, and a great deal of the jelly kind. The jelly part lies about the jaw-bone, 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.

Transcriber's Note

The following typographical errors were corrected:

Page Error 5 PICKLES changed to PICKLES. 7 COMMON DRINKS changed to COMMON DRINKS. 8 washing Calicoes changed to Washing Calicoes 12 scum tha changed to scum that 19 them fry until a a light changed to then fry until a light 19 its blistering changed to its blistering. 27 boiled Poultry changed to Boiled Poultry 28 sweet marjorum changed to sweet marjoram 36 _Black Fish_ changed to _Black Fish._ 37 baking fish, No. 74. changed to baking fish, No. 76. 46 118. _Directions_ changed to 119. _Directions_ 59 _Green Corn Cake_ changed to _Green Corn Cake._ 125 freed from them changed to freed from them. 126 _through the Winter_ changed to _through the Winter._ 128 boil it gently changed to boil it gently. 130 in indigo water changed to in indigo water. 131 _Marble Furniture_ changed to _Marble Furniture._ 134 into the moulds changed to into the moulds. 142 _A Fowl_ changed to _A Fowl._

The following words had inconsistent spelling and hyphenation:

Butter-milk / Buttermilk Earthen-ware / Earthenware edge-bone / edgebone Iron-ware / Ironware pearl-ash / pearl ash pepper-corns / peppercorns potato / potatoe Potato / Potatoe rose-water / rosewater quick lime / quicklime salt-petre / saltpetre sweet bread / sweetbread table-spoonful / table spoonful table-spoonsful / table spoonsful tea-cup / tea cup tea-spoonful / tea spoonful tea-spoonsful / tea spoonsful three-quarters / three quarters tomatoes / tomatos turkies / turkeys