THE ART OF CARVING.
[1]Sirloin of Beef,[135]
[2]Aitch, or Edgebone of Beef,[136]
[3]Shoulder of Mutton,[136]
[4]Knuckle of Veal,[137]
[5]Roasted Breast of Veal,[137]
[6]A Spare Rib,[138]
[7]Saddle of Mutton,[138]
[8]Pig,[138]
[9]Half a Calf’s Head, boiled,[139]
[10]Leg of Mutton,[139]
[11]Ham,[140]
[12]Fore Quarter of Lamb,[140]
[13]Haunch of Venison,[141]
[14]Round of Beef,[141]
[15]Brisket of Beef,[141]
[16]Leg of Pork,[141]
[17]Haunch of Mutton,[141]
[18]Goose,[142]
[19]A Fowl,[142]
[20]Partridge,[143]
[21]Pigeons,[143]
[22]Turkey,[143]
[23]Cod’s Head,[144]

PRACTICAL COOKERY.

1. Observations respecting Meat.

Meat to be in perfection should be kept a number of days when the weather will admit of it. Beef and mutton should be kept at least a week in cold weather, and poultry three or four days. If the weather is hot, it will keep but a short time. It should be kept in a cool, airy place, away from the flies, and if there is any danger of its spoiling, a little salt should be rubbed over it. When meat is frozen, it should be put into lukewarm water, and not taken out till the frost is extracted. If there is any frost in it when put to the fire, it will not cook well. The best way to boil it is to put it in cold water, and boil it gently, with just water enough to cover it, as it hardens by furious boiling. The part that is to be up on the table, should be down in the pot, as the scum that rises is apt to make the meat look dark—the scum should be taken off as soon as it rises. The liquor in which all kinds of fresh meat is boiled, makes a good soup, when thickened and seasoned. Boiling is the cheapest way of cooking meat, provided you make a soup of the liquor; if not, it is the dearest, as most of the gelatine is extracted by the process of boiling, which is the most nourishing part, and if not used for soup, is completely lost. In roasting meat, only the juices and fat are extracted, but not lost, as the juices make good gravy, and the fat is good for various culinary purposes. When it is put down to roast, there should be a little water in the dripping pan. For broiling, the bars of the gridiron should be perfectly clean, and greased with lard or butter, otherwise the meat will retain the impression of the bars. The bars of the gridiron should be concave, and terminate in a trough, to catch the juices, or they will drop in the fire and smoke the meat. A good fire of hot coals is necessary to have the meat broil as quick as possible without burning. The gridiron should be put on the fire, and well heated before the meat is laid on it. The dish should be very hot on which broiled meat is put, and it should not be seasoned till taken up. If you wish to fry meat, cut a small piece of pork into slices, and fry them a light brown, then take them up and put in your meat, which should be perfectly dry. When the meat is sufficiently fried, take it up, remove the frying pan from the fire to cool; when so, turn in a little cold water for the gravy, put it on the fire—when it boils, stir in a little mixed flour and water, let it boil, then turn it over the meat. If not rich enough, add butter and catsup if you like.

2. Roast Beef.

The tender loin and first and second cuts off the rack are the best roasting pieces—the third and fourth cuts are good. When the meat is put to the fire, a little salt should be sprinkled on it, and the bony side turned towards the fire first. When the bones get well heated through, turn the meat, and keep a brisk fire—baste it frequently while roasting. There should be a little water put into the dripping pan when the meat is put down to roast. If it is a thick piece, allow fifteen minutes to each pound to roast it in—if thin, less time will be required.

3. Beef Steak.

The tender loin is the best piece for broiling—a steak from the round or shoulder clod is good and comes cheaper. If the beef is not very tender, it should be laid on a board and pounded, before broiling or frying it. Wash it in cold water, then lay it on a gridiron, place it on a hot bed of coals, and broil it as quick as possible without burning it. If broiled slow, it will not be good. It takes from fifteen to twenty minutes to broil a steak. For seven or eight pounds of beef, cut up about a quarter of a pound of butter. Heat the platter very hot that the steak is to be put on, lay the butter on it, take up the steak, salt and pepper it on both sides. Beef steak to be good, should be eaten as soon as cooked. A few slices of salt pork broiled with the steak makes a rich gravy with a very little butter. There should always be a trough to catch the juices of the meat when broiled. The same pieces that are good broiled are good for frying. Fry a few slices of salt pork, brown, then take them up and put in the beef. When brown on both sides, take it up, take the pan off from the fire, to let the fat cool; when cool, turn in half a tea cup of water, mix a couple of tea spoonsful of flour with a little water, stir it into the fat, put the pan back on the fire, stir it till it boils up, then turn it over the beef.