lines is the blade-bone, and cannot be cut across.-On the under side, there are two parts full of gravy; the other lean.

Haunch of Venison is carved like Haunch of Mutton.

Fore Quarter of Lamb.Remove the shoulder from the breast and ribs, by passing your knife in the direction a, b, c, d, keeping it towards you in a horizontal position. Lay the shoulder aside or in another dish. Squeeze the juice of a lemon, on the other part, with a little pepper and salt; then divide the gristly part from the ribs in the direc

FORE QUARTER OF LAMB

tion e c; and help either from that or the ribs as desired.

Breast of Veal.-The richest part is called the brisket. Insert the knife about four inches from the brisket, and cut through so as to separate it from the ribs. Then serve according to the taste of the company. The sweetbread is usually sent to table with this joint.

Knuckle of Veal.-Begin at the thick end and cut downwards, not too thin. Fillet of Veal is carved like round of beef; the slices should be even and rather thin. Help stuffing with each portion.

Loin of Veal.-Carve same as loin of mutton.

Calf's Head.-Cut long thin slices of the cheek lengthways, and help with a little bit of neck, ear, or palate. The tongue and brains are served sepa

rate.

Roast Sucking Pig.-Before bringing to table the head is taken off and divided. The body is also divided from end to end. At table the carver first removes the legs and shoulders. This is easily done if the knife be sharp and held flat. Then the ribs, which are esteemed the best parts, are cut in slices, and served with the regular sauce or stuffing.

Roast Leg of Pork.-When cooked with the crackling on, the latter should have been well scored. Carve in slices through the thickness of the joint. Roast Loin of Pork.-Carve in ribs as for loin of mutton or lamb.

Boiled Leg of Pork.-Carve in thin slices from the thick end, slanting towards the knuckle. Sometimes the bone is removed, so as to enable the carver to cut slices right through: but this is not an elegant plan.

Turkey. Whether roasted or boiled, a turkey is served up like a fowl, and cut up in the same way as a pheasant. The best parts are the breast, wings, and neck-bones. The neck itself is taken away, and the cavity under the breast, stuffed with forcemeat, which must be cut into thin slices from the

TURKEY.

rump to the neck, and a por tion given with each piece of the turkey. The common practice is not to cut up more than the breast, or one of the wings; but this must be regulated by circumstances, and the number of guests at table.

Goose. Remove the apron in the direction a, b, pour into the body a glass of port wine, and a large spoonful of

mustard, previously mixed. Bring the neck end toward you, and cut the breast in long slices, in the lines from d, from one wing to another. In taking

GOOSE.

off the leg, put the fork into the small end of the bone, pressing it to the body, and having passed the knife at d, turn the leg back, and if the goose be young, the joint will easily separate. To take off the wing,

put the fork into the small end of the pinion, and press it close; then insert the knife at d, and divide the joint by cutting down from the direction d. The best parts of the goose are the slices on the breast; the flesh of the wing, divided from the pinion; the thigh-bone, which may be separated easily from the drum-stick or bone of the leg; the pinion, and next the side-bones. Take sage and onion stuffing from the body with a spoon, at the place where the apron lay, and then mix with the gravy, which should be poured into the goose before any person is served. Fowls.-The legs of a boiled fowl skewers, which must be removed. a to b; first dividing the joint; and

are bent inward, and tucked under with Separate the wing in the direction of then with your fork lift up the pinion,

and draw the wing towards the legs, and the muscles will part better than if cut. Insert the knife between the leg and body, and cut to the bone; then turn the leg back, and the joint will yield easily, if the fowl be young. When the quarters are removed, take off the merrythought from a; and then the neck bones, by putting the knife in at c, and pressing it under the long broad part of the bone, in the direction of c, b; lift it up, and break it off from the part that adheres to the breast. To divide this from the carcase, cut through the tender ribs, close down to the end. Next lay the back upwards; the knife next the bone, half way from the neck to the rump, and on raising the lower part, it will divide with ease. Turn the rump from you, and take off the two sidesmen, -which completes the process. As each part is taken off, it should be turned neatly on the dish; and care taken, that what is left goes properly from the table.

FOWL.

The breast and wings are the choicest parts; but the legs, in younger fowls, are the most juicy.

Whether roast or boiled, fowls are carved in the same way.

Pheasant.-Fix your fork in the middle of the breast; cut down in slices

from a to b; take off the leg on one side of the line bd; then separate the wing on the same side in the line c d; after which, remove the leg and wing on the opposite side, and then cut off the slices of the breast, which were before divided. In taking off the wings, be careful not to cut too near the neck, as at the point g is the bone, from which the wing must be separated. Cut off the merrythought in the direction fg, by passing the knife under it towards the neck. The other parts are to be divided as in a fowl. The breast, wings, and merrythought are the most esteemed, but the leg has the richest flavour.

Partridge-Cut off the wings in the line a b, and the merrythought in that of c d. The parts most preferred are the wings, breast, and merrythought; but from the smallness of the bird, the two latter are seldom divided. tip of it is by epicures deemed most delicious.

BB

AAC

PHEASANT.

The wing is the best, and the

Pigeons.-Cut in two lengthways and serve a half to each person.

Snipes, Plovers, Woodcocks, Curlews, and other small game should be treated in the same manner. When they are large the wings and legs may be removed and served separately, making six helps of each.

As a rule poultry should never be wholly cut up at table, but simply divided; but game should, as many prefer the backbone.

Hare.-Put your knife in at a and cut down to the

rump, on one side of the backbone, in the line a to b. Do the same thing on the other side. Cut the back into four, as cd; cut the shoulder off as a e g. When all your joints are before you help with stuffing to each. When all are served cut off the head, and separate the jaws; then split the head, and serve the ears and brains as required. Rabbit.--As for hare.

HARE.

PARTRIDGE.

Boiled rabbit is jointed, the head divided, and the

back cut into three or four pieces, breadthwise; then help, with stuffing to each portion where used.

stripped up the middle, and each side divided into two, leaving the bone

Soups.

the surface. When no more scum appears, put in two ounces of salt, three onions, three carrots, two turnips, one head of celery, two ounces of savoury herbs, one dozen of cloves, three-quarters of an ounce of white pepper (whole), and three blades of mace. Allow to simmer gently for five or six hours, and then strain. When cold remove the fat from the top; and in taking out the soup, leave the sediment untouched, and pass the soup through a fine hair sieve. It is then ready for use, and when required, take out the quantity demanded for table, and add a little mushroom catsup or Harvey sauce.

a light brown. Put into the pan with a pint of cold water to each pound of beef, and vegetables as before, and stew gently for about six hours.

Trimmings of poultry, the remains of rabbits, partridges, or other game, and in fact, any pieces of clean and sweet meat, or bone,-cooked or uncooked-are useful in the stock-pot.

White Stock.-Cut up small four pounds of knuckle of veal, and put it into your pan, (previously rubbed with butter), with any poultry bones and trimmings, half a dozen slices of lean ham, and a glass of water; simmer gently till the gravy flows. Then add a gallon of cold water, two sliced carrots, two or three small onions, a

ful of salt, a bunch of savoury herbs, and a blade of mace. Simmer gently for fully five hours, skimming constantly. Strain through a very fine hair sieve, and it is ready for use. If this stock be not strong enough, more veal may be added, but this will be found good enough for use in the preparation of most white soups.

Another good Stock is made thus: Cut up small a fine knuckle of veal-few white peppercorns, a small handsay seven or seven and a half pounds -and a piece of lean ham-say half to three quarters of a pound. Rub with butter or clarified dripping the bottom of your stewpan (the proper size for this quantity of meat is from two to two and a half gallons). Put your meat into this pan with a little water-say one pint a handful of salt, two or three onions, a small head of celery, a carrot, or two small ones, and a turnip. Cover your pan, and place over a brisk fire and stir now and then, till a thick white jelly-like substance covers the bottom of the pan. It is then time to add the water, so fill up the pan with cold water, and let it remain until almost boiling, but do not let it boil. Then put on one side, and let it simmer very gently for three to four hours, skinming thoroughly at intervals. Strain through a hair sieve and keep for use.

If beef be used in the place of the veal at least six hours must be allowed for simmering. A little more meat will be required-say eight and a half pounds instead of seven and a half.

Instead of cutting up the knuckle of veal so small, you may leave it in pieces of about a pound, the ham being entire, and the meat may be eaten hot with a little of the broth. Allow four to five hours.

Another mode is to cut beef from its bones, and roll lightly in flour, seasoned with pepper and salt; fry until

Stock, to clarify.-When, by accident, stock is not clear, put it into a stewpan, take off any scum as it rises, and let the rest boil. Take out half a pint of the stock, and add it gradually to the whites of three eggs, (previously whisked well in half a pint of cold water); then put the whisk into the stewpan, and keep the liquid well agitated while you pour in the whites of egg and stock you have mixed; let the whole nearly boil, and then take it from the fire. After a time, the whites will separate themselves, when the whole should be passed through a clean fine cloth, and the stock should be clear. If not, repeat the process.

Browning.-Put two ounces of sugar in a stewpan, and let it melt slowly, stir with a wooden spoon, and when black add half a pint of cold water, and let it dissolve. If corked closely, this will keep for a long time. Burnt onions are also used for the purposes of browning. As a rule, use this colouring matter very sparingly, as it is liable to flavour the soup.