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

ham proceed very similar to the manner directed for the carving of a leg of mutton, commencing two inches from the knuckle, cutting very thin and delicate slices, slanting more and more as you proceed, or you will have nothing but fat left at the extremity. To carve an ox-tongue, stick your fork into the root, and cut a thin slice off, placing the heel of the knife upon it, which draw along to the point, thus taking the slice off in one cut, leaving it upon the dish, and serving the inner slices cut in the same manner, but very thin and delicate, you will thus have carved the best part of it easily without disfiguring the whole, still having a decent piece remaining for cold, but if you had commenced in the middle you would at once spoil the appearance, and the remainder would eat dry when cold. Nothing is more creditable to a carver than leaving a piece of either meat, game, or poultry fit to reappear at table in an inviting state. [Illustration: HOW TO CARVE A HAUNCH OF VENISON.] The above engraving represents a haunch of venison, cooked as No. 540, and ready for carving, the back-bone of the loin being first partly taken out to facilitate the operation, as marked by letters and lines in the drawing. The carving-knife must be sharp; put the point of it an inch deep from letter A to B, and draw it in a slanting direction from letter A to A, so on from B to B, but go a little deeper in, according to the thickness of your haunch, and avoid making a hole through any part of it, as a well must be reserved to give half a spoonful of gravy to every plate, each of two thin slices. If you are to help more than eight or ten persons from the haunch, then carve the loin at the same time as the thickest part, from C C to D D, and give to each guest a slice from each part, by which you will quickly