Knife for carving Poultry and Game.—Besides cutting the flesh, this knife disjoints or cuts the bones, which are often embarrassing, especially in ducks and geese.
Meat-squeezer, for pressing out the Juice of Beef for Invalids.—A piece of round-steak (which yields more juice than other cuts) is barely heated through, when it is cut, and the juice pressed out at the angle A into a warm cup, placed in a basin of hot water. The juice should be served immediately, and taken while still warm.
Pancake-lifter.—This form, having more breadth than the ordinary square lifter, has the advantage of turning the pancakes with greater facility.
Brush, for rubbing whites of eggs over rusks, crullers, etc., or for glazing meats with clear stock, reduced by boiling to a stiff jelly.
Larding-needles, Lardoons, and Manner of Larding.—See article on Larding, page 48.