| Share page |
|
120 CARVING, |
||
|
oughly cleaned and soak in salt water, or the meat can be kept in a very small pan closely covered, and so rolled and dusted with very little flour before it is fried. Serve on stewed red cabbage, poached eggs, rice or mashed potatoes ; put in a form, brown with salamander and garnish with the above. They must be pricked with a fork before they are cooked or they will burst.
Sausage Meat.—Take the fat and lean of the shin of pork, 2 parts lean, 1 part fat, chop or grind it fine, and to 12 lbs. of sausage meat take 3 spoonfuls allspice ground, a spoonful each of powdered sage, thyme, pepper and 8 spoonfuls of salt. Mix it all well together and fill the skins and hang them in a dry place. The skins of the entrails are turned on a stick and well scraped and washed in several waters and kept in salt and water two hours before filling.
To Make Sausages.—Forty pounds of meat, 1 lb. of salt, 3 oz. pepper, 1-2 pint of pulverized sage and 1 teacup of molasses or sugar. Beat or grind the meat and mix thoroughly.
Sausage that will Keep Good a Year.—To 10 lbs. of meat add 3 oz. salt, 1 oz. of ground pepper, 8 tablespoonfuls of sage leaves (after being measured, should be powdered), and 1 spoonful powdered ginger.
CARVING.
This is very plain and simple. Practice is necessary to enable the carver to hit the joints, either between the several bones on any of the various joints of poultry or game, or a piece of mutton or veal. In this necessity (practice) the only real difficulty consists. Each principle must be considered separately. The first principle or rule may be laid down (with one exception) with regard to butcher's meat; that is, always cut across the grain or fibre of the meat, and not uniformly with it. This insures a short fibre and avoids those long strings in the mouth, which are as unpleasant as they are difficult to masticate. Therefore the first glance at the meat will determine the carver what to do. The one exception to this rule is this, that the under sirloin of a beef should always be cut in the direction of the fibre, while the upper side is cut across the grain, but this is not an easy task to perform, however, with a bad knife, as the meat is apt to slip from the bone. The 2d rule to be observed is to see that the fork should steady the joint for the knife, or when the fork is used as a means of removing the leg of the fowl or carving a hare, rabbit, or any other poultry or game the knife must take the office of steadying the bird. The 3d rule to be observed is, it is important to cut slices either of game, meat or poultry (in an economical point of view) down to the line so as to leave no rough or ragged portions |
||