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Classic
Cook Books
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page 14
HAM.
The carver in cutting a ham must be guided according as he desires to practise
economy, or have at once fine slices out of the prime part. Under the first
supposition, he will commence at the knuckle end, and cut off thin slices
towards the thick and upper part of the ham.
To reach the choicer portion of the ham, the knife, which must be very sharp and
thin, should be carried quite down to the bone through the thick fat in the
direction of the line, from 1 to 2. The slices should be even and thin, cutting
both lean and fat together, always cutting down to the bone. Some cut a circular
hole in the middle of a ham gradually enlarging it outwardly. Then again many
carve a ham by first cutting from 1 to 2, then across the other way from 3 to 4.
Remove the skin after the ham is cooked and send to the table with dots of dry
pepper or dry mustard on the top, a tuft of fringed paper twisted about the
knuckle, and plenty of fresh parsley around the dish. This will always ensure an
inviting appearance.
Roast Pig.--The modern way of serving a pig is not to send it to the table
whole, but have it carved partially by the cook; first, by dividing the shoulder
from the body; then the leg in the same manner; also separating the ribs into
convenient portions. The head may be divided and placed on the same platter. To
be served as hot as possible.
A Spare Rib of Pork is carved by cutting slices from the fleshy part, after
which the bones should be disjointed and separated.
A leg of pork may be carved in the same manner as a ham.
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Classic
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