Estimated Nutrition (whole recipe, rough)
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- two loins
- 19 wise before you
- one side
- salt
- pepper
Directions
'"''he scmo- of mutton, when roasted, is very frequently separated from the ribs of the neck, and in that case the meat and bones may be helped together.
Saddle of Mutton. — Cut in long and rather thin slices from the tail to the end, beginning at each side close to the back- bone, from a to 6, with slices of fat from c to d ,• or along the bone which divides the two loins, so as to loosen from it the whole of the meat from that side, which you then cut crosswise, thus giving with each slice both fat and The tail end is usually divided and partly turned up.
Saddle of Mutton.
Some butchers also skewer the kidneys across the incision, but it is not usual at genteel tables, and the incision is better omit- ted.
Haunch of Mutton. — A haunch is the leg and part of the loin, and is cut in the same manner as a haunch of venison.
Fore-Quarter of Lamb. — Pass the knife under the shoulder in the direction of a, c, 6, d, so as to separate it from the ribs with- out cutting the meat too much off the bones. A Seville orange or lemon should then be divided, the halves sprinkled with salt and pepper, and the juice squeezed over the under part. A lit- tle cold or melt- ed butter is then put between both parts, after which the shoulder is placed in a sepa- rate dish to be helped by some other person Di- vide the ribs from d to e, and then serve the neck /, and breast g, as may be cho- sen.
I. 'a un h of Ve* niwn. --Have Haunch ui Venison thcjoint length-
Fore-quarter of Lauil).
ON CARV1NQ.
wise before you, the knuckle being tbe farthest point. Cut from a to 6, but be careful not to let out the gravy; then cut along the whole length from a down to d. The knife should slope in making the first cut, and then the whole of the gravy will be received in the well. The greater part of the fat, which is the favorite portion, will be found at the left side, and care must be taken to serve some with each slice.
Neck of Venison. — Cut across the ribs diagonally ; or it may be cut in slices the whole length of the neck. The first method is equally good, and much more economical.
Pork. — In helping the roast loin and leg, your knife must fol- low the direction of the scores cut by the cook upon the skin which forms the crackling, as it is too crisp for being conve- niently divided, and cannot therefore be cut across the bones of the ribs, as in loin of mutton. The scores upon the roasted leg are, however, always marked too broadly for single cuts ; the crackling must therefore be lifted up from the back to allow of thin slices being cut from the meat : the seasoning is under the skin at the larger end.
Ham. — Serve it with the back upwards, sometimes ornament- ed, and generally having, as in France, the shnnk-bone covered with cut paper. Begin in the middle by cutting long and very thin slices from a to 6, continuing down to the thick fat at the broad end The first slice should be wedge-shaped, th;it all the others may be cut slant- ing, which gives a hand- some appearance to them. Many persons, however, Ham.
E refer t e hock at d. as having more flavor ; it is then carved m^thwise from c to d.
Boiled Tongue should always be cut crosswise, not going through the fat, which, if required, can be cut by putting the knife under.
Sucking-pig. — The cook usually divides the body before it is sent to tab'e— as thus — and garnishes the dish with the jaws and ears.
Separate a shoulder from one side, and then the leg, according to the direction given by the line along the carcase. The ribs are then to be divided ; and an ear or
Roast Pig.