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HARE. The best and readiest way to cut up a hare, is to put the point of the knife under the point of the shoulder, and cut all the way down to the rump, on both sides of the back at equal distances from the back-bone, dividing the body into three parts; the middle or back may then be cut across the spine, into four or more pieces. These are by far the most tender and delicate, and the fullest of gravy. The shoulders or wings must be taken off in a circular direction, and the legs may be easily separated from the belly. The shoulders and legs may each be divided. The pieces of the back, and the fleshy parts of the shoulders and legs, should be given with a spoonful of the stuffing and gravy to those most respected. This method can only be practised when the Hare is young. If it be old, do not endeavour to divide it lengthwise, but put the knife between the leg and back, and give it a turn inwards, at the joint, which you must try to hit.-A nice cut or two may then be taken from each side of the back-bone;-then divide the back into parts, and take off the wings, which are called the sportsman's pieces. When all are helped, cut off the head, and separate the ears, close to the roots, which some may approve; then with your knife divide the upper from the lower jaw, and laying the upper one flat on your plate, enter the point of your knife in the centre near the back of the skull, and divide it in two. The head and brains are liked by some.
RABBIT. A rabbit is to be carved as a hare in the latter way; but it being smaller, the body may be divided into fewer parts, and the head, the ears having been taken off, may be given, to any one who likes it.
Goose. A goose, fowl, turkey, pheasant, and partridge, are to be cut up nearly alike. First cut off the apron of the goose, and pour into the body a glass of port wine, and the gravy, well mixed with a large teaspoonful of ready made mustard; then turn the neck towards you, and cut the whole breast into long slices quite down to the bone, and take
them off; turn the goose upon one side, and proceed to take off the leg, by putting the fork through the small end of the bone, and pressing it close to the body, which will raise the leg from the body and shew the direction in which the knife may be passed, in order to separate it; this may then be done by turning it back, but if it be an old bird, it will require some strength. To take off the wing, pass the fork into the small end of the pinion, and press it close to the body, then enter the knife at the point of the wing, and divide the joint (which requires some practice to hit cleverly) and separate it from the side. Next take off the merry-thought, at the neck end, across the body, and where it joins the body, on each side, you will find the joint of the neck bones, then put in the knife, and pass it the longest part of the bone, when you will lift it up and break it off from the breast bone, to which it is attached. All parts being thus separated from the carcase, divide the breast from the back by cutting through the tender ribs on each side from one end to the other. Then lay the back upwards, fix your fork under the rump, and pressing the edge of your knife hard across the back, lift up the rump, and the body will divide into two parts. The rump part may then be divided into three, cutting it lengthwise through the bones on each side of the back, and taking off the side-bones. It is not always necessary to cut up the whole goose, at once, but as you proceed, the breast may be distributed, the fleshy parts of the wings, when disjointed from the pinions, and the thigh parts of the legs, (the drum sticks being taken off), may next be given, remembering to draw out the sage and onions, gravy, &c. from the inside, and give a spoonful on each plate. The neck-bone and merry-thought are approved by some, and others approve different parts of the carcase, which are very
A GREEN GOOSE must be cut up the same way; and the best parts are the breast, and the gristle at the lower end of it.
FOWL.-Fowls, whether roasted or boiled, are to be cut up alike. The best way is to take the bird on your plate, and sticking your fork into the breast, upright, cut of slices, down the breast on each side, as long as you can; then proceed to take off the legs, by passing the knife between the legs and the body from the upper part of the thigh towards the rump. Next take off the wings by entering your knife at the point of the shoulder, and with your fork lift up the pinion and drawing the wing towards you, by which means it will separate very nicely without cutting. After this, take off the merry-thought, the neck-bones, and all the remaining parts, as described in the goose. The prime parts of a fowl are the wings, breast, and merry-thought: the legs are coarse dry, and of a darker colour, except those of a chick, which are full of gravy and most esteemed. The drum-sticks should be cut off from the legs of the fowl at the joint, when given.
TURKEY.-A turkey is to be dissected as a fowl or goose, but it has no merry-thought. The white meats of a Turkey are best. The gizzard is sometimes scored in different directions, and when salted and peppered, it is sent down to be broiled; is divided into several parts, and sent round to the company as a bonne bouche.
PHEASANT.This bird is to be carved the same way as a fowl, first cutting off the head. The best parts of the pheasant are the breast, wings, and merry-thought; but the leg has a higher flavour. The head is sometimes preferred, because of the brains.
PARTRIDGE. Partridges are to be carved as fowls. The prime parts, as of nearly all birds, are the white meats; viz. the wings (the tip of which is reckoned the most delicious morsel,) the breast, and merry-thought.
PIGEONS.-Pigeons are generally divided into two parts, to do which there are several ways; the most fashionable of which is, to cut from the top
of the leg on each side, quite through and across the body to the breast bone.
FISH,-in general, requires but little carving.
A Cod's head. The thick fleshy part on the back and shoulders, close to the head, is most esteemed, but many parts of the jowl are very delicious, particularly those about the jaw-bones, which consist of a fine jelly. The tongue, palate, and firm parts about the back-bone on the shoulders are also considered as dainties.
Take off a large piece across the shoulders, close to the head, and quite through to the back-bone, this will lay bare the sound, which is under the back-bone, some of which should be taken out with a spoon, and given with every slice. Care must be taken to preserve the beautifully fine flakes of this fish entire.
SALMON and all other fish that have a short grain, should be cut with the slices the long way of the fish, and not across. The belly part is the richest and most esteemed of salmon, but the head, and particularly the jowl, afford many rich and delicate bits, which are much prized.
DIRECTIONS FOR MARKETING.*
[We presume that the following will be found to be the best instructions on this important subject that have ever yet appeared in print.]
General observations respecting it.
The best of every kind of provision is cheapest, affords most nourishment, and goes farthest. As this is the most nourishing of all animal food, and constitutes a considerable portion of our constant aliment, a knowledge, not only of the nature and properties of the several kinds of animals destined for our use, but also of the manner in which they have been bred and fed, would be very essential if to be obtained, as it would enable us to judge of their wholesomeness, and their fitness for our healthful support and nourishment.
The flesh of cattle, of all kinds, fatted in confined and filthy places, on oil-cakes, or rank and half-decayed vegetables, should be rejected, as unfit for use. On the contrary, those animals which have been bred and pastured in open situations, on high lands, extensive downs, dry commons, heaths, and large enclosures, where the air is pure, and particularly where the grass is short and sweet, and where they require much exercise to obtain their sustenance, have their juices pure, their flavour excellent, and the texture of their flesh delicate, nutritive, aud wholesome. Hence the superiority of the Welch and South Down mutton, the Scotch and Welch
*Correct and extensive MARKETING TABLES will be found in the four first pages of the APPENDIX.