ISBN: 9781104815806

Purchase of this book includes free trial access to www. million-books.com where you can read more than a million books for free. This is an OCR edition with typos. Excerpt from book: sli… More...

Purchase of this book includes free trial access to www. million-books.com where you can read more than a million books for free. This is an OCR edition with typos. Excerpt from book: slices; but the most delicate pieces are the chops or cutlets. All that has just been said of lamb will apply to a quarter of kid; the most esteemed parts of which are slices of the legs. Pork furnishes but few roast joints for distinguished tables. However, if the loin be good, it may be carved as Purchase of this book includes free trial access to www. million-books.com where you can read more than a million books for free. This is an OCR edition with typos. Excerpt from book: slices; but the most delicate pieces are the chops or cutlets. All that has just been said of lamb will apply to a quarter of kid; the most esteemed parts of which are slices of the legs. Pork furnishes but few roast joints for distinguished tables. However, if the loin be good, it may be carved as veal. The leg, or ham part offers a good remove, especially from Easter to Whitsuntide, in France; it is usually served cold, and garnished: cut it up in vertical slices, beginning with the end opposite the knuckle-bone, which take in your left hand, and pass the knife only as far as the middle of the fleshy part; then cut horizontally along the bottom of all these slices, to separate them; in this manner, every piece offers readily both fat and lean. As this joint will be served again, leave the first cut to be placed at where you had finished cutting, and cover the whole with the rind, which keeps it moist. The Sucking Pig, towards the end of the summer, is a delicate roast dish; it should be cut open soon as placed on table, for it should be eaten very hot, else the rind or crackling will lose its crispness. To carve it conveniently, you should have a knife with a fine blade and well sharpened; commence by separating the head from the body; then take off the skin from the back, next that of the sides, the thighs, and the belly, and cut it in square pieces, taking care to leave a little meat on the rind; for that, including the head, is most esteemed. What remains can only be eaten in rag6ut with a sauce, which relieves the savour of it. Some persons serve it en UaiujucUe. WILD BOAR. Besides the fillet and the sides, the Wild Boar offers but little for our tables, except the head, which is eaten in entremets, cold; the bones being first removed, and it bei Books, Literary Collections~~General, French-Domestic-Cookery~~Louis-Eustache-Audot, 999999999, French Domestic Cookery, Louis-Eustache Audot, 110481580X, Kessinger Publishing Company, , , , , Kessinger Publishing Company<