Carving And Serving
Carving And Serving
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In our eReader you can find the full English version of the book. Read Carving And Serving Online - link to read the book on full screen. Our eReader also allows you to upload and read Pdf, Txt, ePub and fb2 books. In the Mini eReder on the page below you can quickly view all pages of the book - Read Book Carving And Serving
What reading level is Carving And Serving book?
To quickly assess the difficulty of the text, read a short excerpt:
These, if small, are served whole. If large, cut through the middle from the neck to the end of the breast and down through the backbone. The bones are thin, and may easily be divided with a sharp knife.
When smaller portions are required, cut from the shoulder down below the leg, separating the wing and leg from the body.
PARTRIDGES.
Cut through above the joint of the wing, down below the leg, and remove the wing and leg in one portion. Cut under the breast from the lower end through the ribs ...to the neck and remove the breast entire. Then divide it through the middle, and, if very plump, divide again. When very small they may be divided through the breast and back into two equal parts.
Digitized by Google 38 CARVING AND SERVING.
LARDED GROUSE.
Turn the legs over and free them from the body.
Cut slices down to the bone the entire length of the breast; then slip the knife under and remove the slices. Cut off the wing and leg, and separate the back- bone from the body. There are some morsels on the back which are considered choice by those who like the peculiar flavor of this game.
What to read after Carving And Serving?
You can find similar books in the "Read Also" column, or choose other free books by Lincoln, Mary J. (Mary Johnson), 1844-1921 to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
These, if small, are served whole. If large, cut through the middle from the neck to the end of the breast and down through the backbone. The bones are thin, and may easily be divided with a sharp knife.
When smaller portions are required, cut from the shoulder down below the leg, separating the wing and leg from the body.
PARTRIDGES.
Cut through above the joint of the wing, down below the leg, and remove the wing and leg in one portion. Cut under the breast from the lower end through the ribs ...to the neck and remove the breast entire. Then divide it through the middle, and, if very plump, divide again. When very small they may be divided through the breast and back into two equal parts.
Digitized by Google 38 CARVING AND SERVING.
LARDED GROUSE.
Turn the legs over and free them from the body.
Cut slices down to the bone the entire length of the breast; then slip the knife under and remove the slices. Cut off the wing and leg, and separate the back- bone from the body. There are some morsels on the back which are considered choice by those who like the peculiar flavor of this game.
What to read after Carving And Serving?
You can find similar books in the "Read Also" column, or choose other free books by Lincoln, Mary J. (Mary Johnson), 1844-1921 to read onlineMoreLess
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