Enquire Within Upon Everything Part 200

2643. Mackerel.

Mackerel should be served in pieces cut through the side when they are large. It small, they may be divided through the back-bone, and served in halves. The shoulder part is considered the best.

2644. Haddock and Gurnet.

Haddock and Gurnet are served as directed for mackerel.

2645. Whiting.

Whiting are usually fried and curled; they should be cut in halves down the back, and served. The shoulder-part is best.

2646. Eels.

Eels are usually cut into several pieces, either for stewing or frying. The thick parts are considered best.

2647. Trout.

Trout, if small, are served whole; if large, they may be divided through the back-bone and served in halves. The same applies to perch and other smaller fresh-water fish.

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.

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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2660. Loin of Veal.

Loin of veal may be cut across through the thick part; or slices may be taken in the direction of the bones. Serve pieces of kidney and fat with each plate.

2601. Fillet of Veal.

Fillet of veal is carved as a round of beef. The browned bits of the outside are esteemed, and should be shared among the company, with bits of fat, and of forcemeat from the centre.