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1036
Enquire within upon everything
·
Robert Kemp Philp
925
2648.
Pike
and
Jack.
Pike
and
Jack
should
be
served
in
thick
unbroken
pieces
taken
from
the
side
or
shoulder
of
the
fish
accompanied
by
a
piece
of
the
stuffing
with
which
these
fish
are
usually
filled.
2649.
Remarks.
The
roes
of
mackerel,
the
sound
of
cod,
the
head
of
carp,
the
cheek
of
John
Dory,
the
liver
of
cod,
&c.,
are
severally
considered
delicacies,
though
not
by
all
persons.
2650.
Saddle
of
Mutton.
Cut
thin
slices
parallel
with
the
back-bone;
or
slice
it
obliquely
from
the
bone
to
the
edge.
2651.
Haunch
of
Mutton
or
Venison.
Make
an
incision
across
the
knuckle-end,
right
into
the
bone,
and
set
free
the
gravy.
Then
cut
thin
slices
the
whole
length
of
the
haunch.
Serve
pieces
of
fat
with
slices
of
lean.
2652.
Rump
or
Sirloin
of
Beef.
The
undercut,
called
the
"fillet,"
is
exceedingly
tender,
and
some
carvers
will
turn
the
joint
and
serve
the
fillet
first,
reserving
the
meat
on
the
upper
part
to
be
eaten
cold.
From
the
upper
part,
whether
hot
or
cold,
the
slices
should
be
cut
lengthways
from
top
to
bottom,
so
that
the
fat
and
lean
may
be
distributed
in
fair
proportions.
2653.
Ribs
of
Beef.
Ribs
of
beef
are
carved
in
the
same
way
as
the
sirloin;
but
there
is
no
fillet.
2654.
Round
of
Beef.
First
cut
away
the
irregular
outside
pieces,
to
obtain
a
good
surface,
and
then
serve
thin
and
broad
slices.
Serve
bits
of
the
udder
fat
with
the
lean.
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