CARVING

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791
Source
The housekeeper's instructor; or, universal family cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (0)
No ingredients extracted.
Instructions (7)
  1. Put the head on a clean pewter-plate, so as to have it under hand, and turning the nose towards you, hold it steady with your fork, so that it may not slip from under the knife.
  2. Put the point of the knife to the skull between the ears, and by forcing it down, as soon as it has made its way, the head may be easily divided into two, by forcing the knife, with some degree of strength, quite down through the nose to a.
Cutting up a hare
  1. If the hare is young, the method of cutting it up is as follows: put your knife pretty close to the back-bone, and cut off the legs.
  2. If the hare is old, as the hip-bone will be in your way, turn the back of the hare towards you, and endeavour to hit the joint between the hip and the thigh-bone.
  3. When you have separated one leg, cut off the other.
  4. Cut a long narrow slice or two on each side of the back-bone, in the direction g, h.
  5. Divide the back-bone into two, three, or more parts, passing your knife between the several joints of the back, all which, by a little attention and patience, may be readily effected.
Original Text
CARVING. 363 The head must then be divided in this manner: put it on a clean pewter-plate, so as to have it under hand, and turning the nose towards you, hold it steady with your fork, so that it may not slip from under the knife. You must then put the point of the knife to the skull between the ears, and by forcing it down, as soon as it has made its way, the head may be easily divided into two, by forcing the knife, with some degree of strength, quite down through the nose to a. The method of cutting up a hare is here laid down can only be effected when the hare is young: If it is an old one, the best method is, to put your knife pretty close to the back-bone, and cut off the legs; but, as the hip-bone will be in your way, turn the back of the hare towards you, and endeavour to hit the joint between the hip and the thigh-bone. When you have separated one, cut off the other; and then cut a long narrow slice or two on each side of the back-bone, in the direction g, h. Then divide the back-bone into two, three, or more parts, passing your knife between the several joints of the back, all which, by a little attention and patience, may be readily effected. Haunch of Venison.—See Plate III.
Notes
—