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

detaching them from the bone, thus helping each person quickly and with very hot meat, the gravy remaining in the meat will keep it moistened in good order for cold, whilst in the general manner you have nothing but dry meat, or if underdone on purpose for cold, the meat will always have a black appearance. This is my way of carving at home, but if objectionable to take the frill with the fingers, make use of the carving-fork; at home I never allow any gravy to be put into the dish, but served separately in a boat, but if the meat is of good quality it will supply (if well roasted) an abundance of good gravy. If for the table of the wealthy, commence carving the leg nearer to the centre, but always in a slanting direction. For shoulders of mutton or lamb to eat well and delicate, the fat and lean must be well mixed in serving, to accomplish which the joint must be carved in a still more slanting direction than the legs, also beginning rather near to the knuckle. For necks and loins of mutton, never separate the bones of either with a chopper, or you will partially mutilate the meat, thus losing all the gravy in roasting, and frequently have great difficulty in carving, but separate the joints with a small saw as neatly as possible, cutting in the direction you require to carve. For ribs of lamb, which should be properly prepared for carving before being roasted, having the centre of the bones broken, with the chine-bone detached; to carve, you must of course follow the bones, which run rather slantingly, helping each person to a cutlet from the neck, with a slice of the breast, but not cut too thick; by following this plan, each person will have partaken of the breast, which, without contradiction, is the most delicate part (but which is most frequently left to be eaten when dry and cold), and if any remain, being evenly carved, will be very presentable to table on the following day. To carve a