BLTC Press Titles

available for Kindle at

Tao Te Ching

Lao Tzu, James Legge (trans.)

The Adventures of Sherlock Holmes

A. Conan Doyle

Paradoxes of the Highest Science

Eliphas Levi

Theory of Colours

Johann Wolfgang von Goethe

A new system of domestic cookery

by Maria Eliza Ketelby Rundell


The dish should not be too far off the carver, as it gives an awkward appearance, and makes the task more difficult. Attention is to be paid to help every one to a part of such articles as are considered the best.

In helping fish, take care not to break the flakes, which in cod and very fresh salmon are large, and contribute much to the beauty of its appearance. A fishknife, not being sharp, divides it best on this account. Help a part of the roe, milt, or liver to each person. The heads of carp, part of those of cod and salmon, sounds of cod, and fins of turbot, are likewise esteemed niceties, and are to be attended to accordingly.

In cutting up any wild-fowl, duck, goose, or turkey, for a large party, if you cut the slices down from pinion to pinion, without making wings, there will be more prime pieces.

A Cod's Head.—Fish in general requires very little carving, the fleshy parts being those principally esteemed. A cod's head and shoulders, when in season and properly boiled, is a very genteel and handsome dish. When cut, it should be done with a fish-trowel, and the parts about the back-bone or the shoulders are the most firm and the best. Take off a piece quite down to the bone in the direction a, b, c, d, putting in the spoon at a, c, and with each slice of fish give a piece of the sound, which lies underneath the back-bone and lines it, the meat of which is thin, and a little darker coloured than the body of the fish itself: this may be got by passing a knife or spoon underneath, in the direction d, f. About the head are many delicate parts, and a great deal of the jelly kind. The jelly part lies about the jawbones, and the firm parts within the head. Some are fond of the palate, and others the tongue, which likewise may be got by putting a spoon into the mouth.

Edgebone of Beef.—Cut ofF a slice an inch thick all the length from a to b in the figure opposite, and then help. The soft fat which resembles marrow lies at the back of the bone, below c ; the firm fat must be cut in horizontal slices at the edge of the meat d. It is proper to ask which is preferred, as tastes differ. The skewer that keeps the meat properly together when boiling is here shown at a. This should be drawn out before it is served up; or, if it is necessary to leave the skewer in, put a silver one.

Sirloin of Beef may be begun either at the end, or by THE NEW YORK



cutting into the middle. It is usual to inquire whether the outside or the inside is preferred. For the outside, the slice should he cut down to the bones ; and the same with every following helping. Slice the inside likewise, and give with each piece some of the soft fat.

The inside done as follows eats excellently : have ready some shalot-vinegar hoiling hot; mince the meat large, and a good deal of the fat; sprinkle it with salt, and pour the shalot-vinegar and the gravy on it. Help with a spoon as quick as possible on hot plates.

Round or Buttock of Beef is cut in the same way as fillet of veal in the next article. It should be kept even all over. When helping the fat, observe not to hack it, but cut it smooth. A deep slice should be cut off the beef before you begin to help, as directed above for the edgebone.

Fillet of Veal.—In an ox this part is round of beef. Ask whether the brown outside be liked, otherwise help the next slice. The bone is taken out, and the meat tied close, before dressing, which makes the fillet very solid. It should be cut thin and very smooth. A stuffing is put into the flap, which completely covers it: you must cut deep into this, and help a thin slice, as likewise of fat. From carelessness in not covering the latter with paper, it is sometimes dried up, to the great disappointment of the carver.

... from the RetroRead library, using Google Book Search, and download any of the books already converted to Kindle format.

Browse the 100 most recent additions to the RetroRead library

Browse the library alphabetically by title

Make books:

Login or register to convert Google epubs to Kindle ebooks



Lost your password?

Not a member yet? Register here, and convert any Google epub you wish

Powerd by Calibre powered by calibre