A PIG.--If the pig be whole, cut off the head, and split it in halves
along the back-bone. Separate the shoulders and legs by passing the
knife under them in a circular direction. The best parts are the
triangular piece of the neck, the ribs, legs and shoulders.
A FILLET OF VEAL.--This is the thick part of the leg, and is to be cut
smooth, round and close to the bone. Some prefer the outside piece. A
little fat cut from the skirt is to be served to each plate.
MUTTON.--A saddle of mutton is the two loins together, and the
back-bone running down the middle to the tail. Slices are to be cut
out parallel to the back-bone on either side.
In a leg of mutton, the knife is to be entered in the thick fleshy
part, as near the shank as will give a good slice. Cut towards the
large end, and always to the bone.
INDEX.
Page
Advice, General, 3 to 8
Alamode Beef, 49
Apple Pie, 67
Apple Pudding, 63
Apple Water, 82
Arrow-root Jelly, 31
Ashes, Care of, 16
Ashes for Land, 13
Asparagus, 34
Balm of Gilead, 28
Batter Pudding, 61
Beans and Peas, cooked, 51
Bed-bug Poison, 10
Beef, cooked, 48
Beef, corned, 40
Beef, salted, 40
Beef Soup, 48
Beef Tea, 32
Beer, 86
Bees, Sting of, 29
Bird's Nest Pudding, 63
Bleeding Wounds, 26
Blisters of Burns broken, 29
Bottles of Rose-water, 14
Bottles, Vials, &c.
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