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Page 7
ROAST PIG.
This is sometimes partly divided before serving. Cut off the head and
divide it through the middle; then divide through the backbone. Place it
on the platter back to back, with half the head on each end of the dish.
If the pig be very young, it is in better style to serve it whole.
Before cooking, truss the forelegs forward and the hind legs backward.
Place the pig on the platter with the head at the left. Cut off the
head, separating the neck-joint with the point of the knife, then cut
through the flesh on either side. Take off the shoulders by cutting in a
circle from under the foreleg round nearly to the backbone and down
again. Bend it forward and cut through the joint. Cut off the hams in
the same way. Then split the backbone the entire length and divide
between each rib. Cut slices from the thickest part of the hams and the
shoulders. The ribs are the choice portion, but those who like it at all
consider any part of it a delicacy.
HAM.
If the ham is not to be served whole, the simplest and most economical
way is to begin near the smaller end and cut in very thin slices, on
each side of the bone. Divide the slices and arrange them neatly on the
dish, one lapping over another, with the fat edge outside.
Where the whole ham is to appear on the table it should be trimmed
neatly, and the end of the bone covered with a paper ruffle. The
thickest part should be on the further side of the platter. Make an
incision through the thickest part, a little way from the smaller end.
Shave off in very thin slices, cutting toward the larger end and down to
the bone at every slice. The knife should be very sharp to make a clean
cut, and each slice should have a portion of the fat with the crisp
crust. To serve it hot a second day, fill the cavity with a bread
stuffing, cover it with buttered crumbs, and brown it in the oven. If it
is to be served cold, brown the crumbs first and then sprinkle them
over the stuffing. If this be done the edges will not dry and the
symmetry of the ham is preserved. Carve as before, toward the larger
end, and if more be needed, cut also from the other side of the bone.
By filling the cavity again with stuffing, a ham may be served as a
whole one the third time and look as inviting as when first served.
Should there be two or three inches of the thickest end left for another
serving, saw off the bone, lay the meat flesh side up, with the fat on
the further side of the platter, and carve horizontally in thin slices.
TONGUE.
The centre of the tongue is the choicest portion. Cut across in slices
as thin as a wafer. The tip of the tongue is more delicate when cut
lengthwise in thin slices, though this is not the usual practice.
CORNED BEEF.
Corned beef should be put while hot into a pan or mould, in layers of
fat and lean, with the fibres running the long way of the pan. After
pressing it, place it on the platter and slice thinly from one end. This
gives uniform slices, cut across the grain, each one having a fair
proportion of fat and lean.
CHARTREUSE, OR PRESSED MEAT.
Any moulds of meat, either plain or in jelly or rice, should be cut from
one end, or in the middle and toward either end, in uniform slices, the
thickness varying with the kind of meat. Be careful not to break them in
serving. If only a part of a slice be desired, divide it neatly. Help
also to the rice or jelly.
TO CUT UP A CHICKEN FOR A STEW OR FRICASSEE.
Nothing is more unsightly and unappetizing than a portion of chicken
with the bones chopped at all sorts of angles, and with splinters of
bone in the meat. All bones will separate easily at the joint when the
cord or tendon and gristly portion connecting them have been cut.
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