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Classic
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page xxvi
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
c, 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 onwards.
Ham that is used for pies, should be cut from the under side, first taking
off a thick slice.
Sucking Pig.--The cook usually divides the body before it is sent to table, and
garnishes the dish with the jaws and ears.
The first thing is, to separate a shoulder from the carcase on one side, and
then the leg according to the direction given by the dotted line a, b, c. The
ribs are then to be divided into about two helpings; and an ear or jaw presented
with them, and plenty of sauce. The joints may either be divided into two each,
or pieces maybe cut from them. The ribs are reckoned the finest part; but some
people prefer the neck end, between the shoulders.
Goose.--Cut off the apron in the circular line a, b, c, in the figure opposite
the last page; and pour into the body a glass of port wine, and a large
tea-spoonful of mustard, first mixed at the sideboard. Turn the neck end of the
goose towards you, and cut the whole breast in long slices from one wing to
another; but only remove them as you help each person, unless the company is so
large as to require the legs likewise. This way gives more prime bits than by
making wings. Take off the leg, by
Plate IV.
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