|
Classic
Cook Books
< last page | next page >
page xxviii
shoulders, which are by many preferred, and are called the sportsman's pieces.
When every one is helped, cut off the head; put your knife between the upper and
lower jaw, and divide them, which will enable you to lay the upper flat on your
plate; then put the point of the knife into the centre, and cut the head into
two. The ears and brains may be helped then to those who like them.
Carve Rabbits as directed the latter way for hare; cutting the back into two
pieces, which with the legs are the prime.
A Fowl.--A boiled fowl's legs are bent inwards, and tucked into the belly; but
before it is served, the skewers are to be removed. Lay the fowl on your plate;
and place the joints, as out 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 wing 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 the joint will give way if the bird is not old. When the four
quarters are thus removed, take off the merrythought 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
carcase, by cutting through the tender ribs close to the breast, quite down to
the tail. Then lay the back upwards, put your knife into the bone half-way from
the neck to the tump, and on raising the lower end it will separate readily.
Turn the rump from you, and very
Plate V.
< last page | next page >
Classic
Cook Books
|
