The manner of carving is not only a very essential knowledge in point of doing the honours of the table with grace, but makes a great difference in the family consumption; and, though in large companies, a lady is so much assisted as to make the art of less consequence, yet she should not fail to acquaint herself with an attainment of which she must daily feel the want. Some people haggle meat so as not to be able to help six times from a large tongue, or a piece of beef. It is to be observed that a thin sharp carving knife, and with a very little strength to the management of it, will cut deep thin slices, cause the joint to look neatly, and leave sufficient for a second helping, instead of that disgusting appearance which is sometimes observable. Habit alone can make people carve, or do the honours of a table well; for those who have not had practice, there are very good directions in a little book of Trusler’s.
In the following, and indeed all other receipts, though the quantities may be as accurately set down as possible, yet much must be left to the discretion of the person who uses them. The different taste of people requires more or less of the flavour of spices, garlic, butter, &c. which can never be directed by general rules; and if the cook has not a good taste, and attention to that of her employers, not all the ingredients with which nature or art can furnish her, will give an exquisite relish to her dishes. The proper articles should be at hand, and she must proportion them until the true zest be obtained.
DOMESTIC COOKERY.
FISH.
To boil Turbot.
The turbot kettle must be of a proper size, and in the nicest order. Set the fish in cold water to cover it completely: throw a handful of salt and one glass of vinegar into it; let it gradually boil; be very careful that there fall no blacks, but skim it well, and preserve the beauty of the colour.
Serve it garnished with a complete fringe of curled parsley, lemon, and horseradish.
The sauce must be the finest lobster, and anchovy butter, and plain butter, served plentifully in separate tureens.
To stew Lamprey, as at Worcester.
After cleaning the fish carefully, remove the cartilage which runs down the back, and season with a small quantity of cloves, mace, nutmeg, pepper, and pimento. Put it in a small stewpot, with very strong beef gravy, with port and equal quantity of Madeira or sherry wine.