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Page 6
These should always be divided at the joints in the backbone by the
butcher; then it is an easy matter to separate the ribs, serving one to
each person, with a portion of the kidney and fat if desired. But if the
butcher neglect to do this, and you have no cleaver with which to do it,
it is better to cut slices down to the ribs parallel with the backbone,
as directed in the saddle of mutton, than to suffer the annoyance of
hacking at the joints.
Before cooking a loin of pork, gash through the fat between the ribs;
this will give more of the crisp fat, and will aid in separating the
ribs.
SHOULDER OF MUTTON OR VEAL.
Place it on the platter with the thickest part up. From the thickest
part cut thin slices, slanting down to the knuckle; then make several
cuts across to the larger end, and remove these slices from the
shoulder-blade. Separate the blade at the shoulder-joint, and remove it.
Cut the meat under the blade in perpendicular slices.
Any part of the forequarter of mutton is more tender and palatable, and
more easily carved, if before cooking it be boned and stuffed. Or it may
be boned, rolled, and corned.
FOREQUARTER OF LAMB OR VEAL.
This is a difficult joint for a beginner, but after a little study and
practice one may manipulate it with dexterity. Some time when a lamb
stew or fricassee is to be prepared, study the joint carefully and
practice cutting it up, and thus become familiar with the position of
the shoulder-blade joint,--the only one difficult to reach. The backbone
should always be disjointed. The ribs should be divided across the
breast and at the junction of the breast-bone, and the butcher should
also remove the shoulder-blade and the bone in the leg. Unless the joint
be very young and tender, it is better to use the breast portion for a
stew or fricassee; but when nice and tender the breast may be roasted
with the other portions, as the choice gelatinous morsels near the
breast-bones are preferred by many. This joint consists of three
portions,--the shoulder or knuckle, the breast or brisket, and the ribs.
Put it on the platter with the backbone up. Put the fork in near the
knuckle. Cut through the flesh clear round the leg and well up on the
shoulder, but not too far on the breast. With the fork lift the leg away
from the shoulder, cutting in till you come to the joint, after
separating which, remove the leg to a separate dish, to be afterward
cut into thin slices through the thickest part. Cut across from left to
right where the ribs have been broken, separating the gristly breast
from the upper portion. Then remove the blade if it has not been done
before cooking. Divide each of these portions between the ribs, and
serve a piece of the rib, the breast, or a slice from the leg, as
preferred.
NECK OF VEAL.
The vertebra should be disjointed, and the ribs cut on the inside
through the bone only, on the thin end. Place it on the platter with the
back up and cut across from left to right, where the ribs were divided,
separating the small ends of the ribs from the thicker upper portion;
then cut between each short rib. Carve from the back down in slanting
slices, then slip the knife under close to the ribs and remove the
slices. This gives a larger portion than the cutting of the slices
straight would give, and yet not so large as if each were helped to a
whole rib. Serve a short rib with each slice.
BREAST OF VEAL.
Place it on the dish with the breast-bone or brisket nearest you. Cut
off the gristly brisket, then separate it into sections. Cut the upper
part parallel with the ribs, or between each rib if very small. Slice
the sweetbread, and serve a portion of brisket, rib, and sweetbread to
each person.
CALF'S HEAD.
Calf's head served whole is a favorite dish in England, but seldom seen
on American tables. For those who have this preference a few hints about
carving may be desirable. Place it on the platter with the face toward
the right. Cut from left to right, through the middle of the cheek down
to the bone, in several parallel slices of medium thickness; then
separate them from the bone. Cut down at the back of the throat and
slice the throat sweetbread. With the point of the knife cut out the
gelatinous portion near the eye, and serve to those who desire it. There
is a small portion of delicate lean meat to be found after removing the
jawbone. Some are fond of the palate, which lies under the head. The
tongue should be sliced, and a portion of this and of the brains offered
to each person.
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