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Classic
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page xxi
this, the cook should give orders to the butcher to divide the joints of the
bones of all carcase-joints of mutton, lamb, and veal, (such as neck, breast and
loin;) which may then be easily cut into thin slices attached to the adjoining
bones. If the whole of the meat belonging to each bone should be too thick, a
small slice may he taken off between every two bones.
The more fleshy joints (as fillet of veal, leg or saddle of mutton, and beef)
are to be helped in thin slices, neatly cut and smooth; observing to let the
knife pass down to the bone in the mutton and beef joints.
The dish should not be too far off the carver; as it gives an awkward
appearance, and makes the task more difficult. Attention is to be paid to help
every one to a part of such articles as are considered the best.
In helping fish, take care not to break the flakes; which in cod and very fresh
salmon are large, and contribute much to the beauty of its appearance. A
fish-knife, not being sharp, divides it best on this account. Help a part of the
roe, milt, or liver, to each person. The heads of carp, parts of those of cod
and salmon, sounds of cod, and fins of turbot, are likewise esteemed niceties,
and are to be attended to accordingly.
In cutting up any wild-fowl, duck, goose, or turkey, for a large party, if you
cut the slices down from pinion to pinion, without making wings, there will be
more prime pieces.
A 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, and the parts
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Classic
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