The Gastronomic Regenerator: A Simplified and Entirely New System of Cookery: With Nearly Two Thousand Practical Receipts Suited to the Income of All Classes

to the sideboard, and turn it over with a couple of forks; when again placed upon the table, the carver must carefully part some of the fat which covers it, if too much, then cut short slices in a slanting direction, as if from the breast of a fowl, instead of crosswise, for then if clumsily carved and overdone it has a strong resemblance to an old strap. For a rump of beef, either roasted or stewed, always commence at the fattest end, carving in a slanting direction, by which means you will obtain a correct quantity of that delicate article, if even you should be carving for twenty people, whilst by cutting straight across, some would have the greater proportion fat and the remainder nothing but lean. Any other piece of beef rolled and stewed, and fillets of beef, as served for a remove, all require to be carved in a slanting direction. For a fillet of veal, proceed in the same manner as directed for a round of beef. A loin of veal, if cut straight at the commencement, is entirely spoiled, but when carved slantingly (if well done from the best end), and eaten with its own gravy, nothing could be nicer, the remaining is then also very good cold, even the kidney ought to be served the same; and the breasts, either roasted or stewed, require the same style of carving. For legs of mutton or lamb I also proceed in a new way: the frill, which is placed upon the knuckle-bone, is not only intended to ornament the leg, but likewise to enable you to hold the bone with your left hand, and carving with the right, which would wonderfully facilitate the operation. Instead of cutting across the middle, which opens all parts at once, thus losing a great deal of the succulence, I commence carving at about two inches from the knuckle, beginning with the heel of the knife, drawing it along to the point, cutting six or eight slices at once, more or less if required, then pass the knife beneath the whole,