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Classic
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page xxii
about the back-bone on the shoulders are the most firm and the 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 fish give a piece of the sound, which lies
underneath the back-bone and lines it, the meat of which is thin, and a little
darker-coloured than the body of the fish itself: this may be got by passing a
knife or spoon underneath, 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, bones, 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.
Edge-bone of Beef.--Cut off a slice an inch thick all the length from a to b, in
the figure opposite the last page, and then help. The soft fat which resembles
marrow, lies at the back of the bone, below c; the firm fat must be cut in
horizontal slices at the edge of the meat d. It is proper to ask which is
preferred, as tastes differ, The skewer that keeps the meat properly together
when boiling is here shewn at a. This should be drawn out before it is served
up; or, if it is necessary to leave the skewer in, put a silver one.
Sirloin of Beef
may be begun either at the end, or by cutting into the middle. It is usual to
inquire whether the outside or the inside is preferred. For the outside, the
slice should be cut down to the bones; and the same with every following
helping. Slice the inside, likewise, and give with each piece some of the soft
fat.
The inside done as follows eats excellently: Have ready some shalot-vinegar
boiling hot: mince the meat large, and a good deal of the fat; sprinkle it with
salt, and
Plate I.
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