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1036
Enquire within upon everything
·
Robert Kemp Philp
928
2667.
Leg
of
Pork.
Leg
of
pork
is
carved
as
a
ham,
but
in
thicker
slices;
when
stuffed,
the
stuffing
must
be
sought
for
under
the
skin
at
the
large
end.
2668.
Loin
of
Pork.
Loin
of
pork
is
carved
the
same
as
a
loin
of
mutton.
2669.
Spare-rib
of
Pork.
Spare-rib
of
pork
is
carved
by
separating
the
chops,
which
should
previously
have
been
jointed.
Cut
as
far
as
the
joint,
then
return
the
knife
to
the
point
of
the
bones,
and
press
over,
to
disclose
the
joint,
which
may
then
be
relieved
with
the
point
of
the
knife.
2670.
Hams.
Hams
are
cut
in
very
thin
slices
from
the
knuckle
to
the
blade.
2671.
Pheasants.
Carve
the
breast
in
slices.
Then
take
off
the
legs
and
wings.
2672.
Fowls.
Fix
the
fork
firmly
into
the
breast,
then
slip
the
knife
under
the
legs,
and
lay
it
over
and
dis-joint;
detach
the
wings
in
the
same
manner.
Do
the
same
on
both
sides,
The
smaller
bones
require
a
little
practice,
and
it
would
be
well
to
watch
the
operations
of
a
good
carver.
When
the
merry-thought
has
been
removed
(which
it
may
be
by
slipping
the
knife
through
at
the
point
of
the
breast),
and
the
neck-bones
drawn
out,
the
trunk
may
be
turned
over,
and
the
knife
thrust
through
the
back-bone.
2673.
Partridges.
Partridges
are
best
carved
by
cutting
off
the
breast,
and
then
dividing
it.
But
for
more
economical
carving,
the
wings
may
be
cut
with
a
small
breast
slice
attached.
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