The American Frugal Housewife Part 17

The choicest parts of a turkey are the side-bones, the breast, and the thigh-bones. The breast and wings are called light meat; the thigh-bones and side-bones dark meat. When a person declines expressing a preference, it is polite to help to both kinds.

A SIRLOIN OF BEEF.--Place the curving bone downward upon the dish. Cut the outside lengthwise, separating _each slice_ from the chine-bone, with the point of the knife. Some people cut through at the chine, slip the knife under, and cut the meat out in one ma.s.s, which they afterward cut in slices; but this is not the best, or the most proper way. The tender loin is on the inside; it is to be cut crosswise.

A HAM.--Begin in the middle of a ham; cut across the bone, and take thin slices from either side.

A GOOSE.--A goose is carved nearly as a turkey, only the breast should be cut in slices narrow and nearly square, instead of broad, like that of turkey; and before pa.s.sing the knife to separate the legs and wings, the fork is to be placed in the small end of the leg-bone or pinion, and the part pressed close to the body, when the separation will be easy. Take off the merrythought, the neck-bones, and separate the leg-bones from the legs, and the pinions from the wings. The best parts are the breast, the thigh-bones, and the fleshy parts of the wings.

A PIG.--If the pig be whole, cut off the head, and split it in halves along the back-bone. Separate the shoulders and legs by pa.s.sing the knife under them in a circular direction. The best parts are the triangular piece of the neck, the ribs, legs and shoulders.

A FILLET OF VEAL.--This is the thick part of the leg, and is to be cut smooth, round and close to the bone. Some prefer the outside piece. A little fat cut from the skirt is to be served to each plate.

MUTTON.--A saddle of mutton is the two loins together, and the back-bone running down the middle to the tail. Slices are to be cut out parallel to the back-bone on either side.

In a leg of mutton, the knife is to be entered in the thick fleshy part, as near the shank as will give a good slice. Cut towards the large end, and always to the bone.