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1036
Enquire within upon everything
·
Robert Kemp Philp
926
2655.
Brisket
of
Beef.
Cut
off
the
outside,
and
then
serve
long
slices,
cut
the
whole
length
of
the
bones.
2656.
Shoulder
of
Mutton.
Make
a
cross
incision
on
the
fore-part
of
the
shoulder,
and
serve
slices
from
both
sides
of
the
incision;
then
cut
slices
lengthways
along
the
shoulder-blade.
Cut
fat
slices
from
the
round
corner.
Another
and
more
economical
way,
is
to
cut
slices
from
the
under
part
when
first
brought
to
table.
The
joint
then
presents
a
better
appearance
when
cold.
2657.
Leg
of
Mutton.
Make
an
incision
across
the
centre,
and
serve
from
the
knuckle-side,
or
the
opposite,
according
to
choice.
The
knuckle-side
will
be
generally
found
well
done,
and
the
opposite
side
underdone,
for
those
who
prefer
it.
2658.
Loin
of
Mutton.
Cut
down
between
the
bones,
into
chops.
2659.
Quarter
of
Lamb.
Lay
the
knife
flat,
and
cut
off
the
shoulder.
The
proper
point
for
incision
will
be
indicated
by
the
position
of
the
shoulder.
A
little
lemon
juice
may
be
squeezed
over
the
divided
part,
and
a
little
Cayenne
pepper,
and
the
shoulder
transferred
to
another
dish,
for
the
opposite
end
of
the
table.
Next
separate
the
brisket,
or
short
bones,
by
cutting
lengthways
along
the
breast.
Then
serve
from
either
part
as
desired.
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