Paste Brush.
Joints of meat require but little arrangement, either for the spit or for boiling. A fillet of veal must have the flap, or part to which the fat adheres, drawn closely round the outside, and be skewered or bound firmly into good shape: this will apply equally to a round of beef. The skin or flank of loins of meat must be wrapped over the ends of the bones, and skewered on the underside. The cook should be particularly careful to separate the joints when it has not been done by the butcher, and necks of veal or mutton also, or much trouble will often arise to the carver.
Cutlet Bat.
To flatten and bring cutlets into uniform shape, a bat of this form is used: and to egg or to cover them with clarified butter when they are to be crumbed, a paste-brush should be at hand. Indeed, these and many other small means and appliances, ought to be provided for every cook who is expected to perform her duty in a regular and proper manner, for they save much time and trouble, and their first expense is very slight; yet many kitchens are almost entirely without them.
TO TRUSS FISH.
Salmon, salmon-peel, pike, and some few other large fish, are occasionally trussed in the form of an S by passing a string through the head, and tying it securely, then through the centre of the body, and next round the tail, which should be turned the reverse way of the head, and the whole should then be drawn closely together and well fastened. Whitings and other fish of small size are trussed with the tails merely skewered into their mouths. Obs.—It is indispensable for cooks to know how to carve neatly for pies, puddings, fricassees, and curries, at the least, hares, rabbits, fowls, and other birds. For those who are quite without experience in this branch of their business, the directions and the illustrations in the next chapter for carving a fowl into joints, will be found useful; and probably many of the other instructions also.
CARVING.
