880. Cho-ca.—Scrape or grate it; put a pint of milk in a stewpan or chocolate-pot, and place it on the fire, with two ounces of sugar, boil it, put the Cho-ca in it, and stir it well for two minutes, and serve.
[ON CARVING.]
YOU reproach me for not having said a word about carving; I have not done so, as I think that is an accomplishment which our sex need not study, but at the same time it is well to know a little of it. It is rather difficult to give you a correct description without drawings, but a few general remarks may be useful.
Cut Beef, Veal, Ham, Tongue, and Breasts of Poultry, with a sharp knife, very thin; Mutton, Lamb, and Pork rather thicker.
Never rise from your seat to carve; never cut across the grain of the meat, that is, not across the ribs of beef, as I have seen some persons do, and Mr. B. tells me is often done at clubs, but it is only those do so who do not know how to carve or appreciate the true flavor of the meat.
Never place a fork through the back of a fowl, in order to carve the leg and wings, but run the knife gently down each side the breast, detaching the leg and wing at the same time, which is greatly facilitated by the use of the Tendon Separator—one of which I purchased at Bramah’s, in Piccadilly; it is the greatest boon ever conferred on a bad carver: the directions for using it are given with it. If it was more generally used, there would be no more birds flying across the table in the faces of guests; no more turkeys deposited in a lady’s or gentleman’s lap; no more splashing of gravy to spoil satin dresses; but all would be divided with the greatest facility, and in the most elegant manner, and the poultry would look much better at table.
Never cut up the body of poultry at table, that should always be left; but game should be cut up, as many epicures prefer the backbone. For a sirloin of beef the under part of the loin should always be cut when hot, and the upper part cut straight from the backbone towards the outside of the ribs, by this plan you will not spoil the appearance of the joint.
Ribs of Beef should be carved in the same way, cutting thin and slanting.
Round of Beef: cut a slice half an inch thick from the outside, and then carve thin slices, with a little fat.