1906 A Bachelor's Cupboard

A BACHELOR'S CUPBOARD Carving and Game When the thigh is eaten hot, the drumstick can be separated from the thigh and the meat on the thigh cut off. But when not wanted, it is better removed whole. properly roasted there may be a portion served to the liking of each guest from the crisp brown top of the roast to the blood-rare, juicy center for the epicure. A sirloin may be divided in tw^o parts, the under-cut of fillet and the top or rump. It is usual to carve the under-cut first and not to begin on the upper part until the other cut is finished, for the reason that the joint presents a far better appearance when sent to the table cold. Often the under-cut is sufficient to dine a small com- pany — say four or five; then the remainder is served cold, and, nicely garnished, makes a handsome luncheon The under-cut is carved in rather thick slices The top or upper-cut is carved in thin slices, and care should be taken to keep it straight and not to cut out the tender part in the middle. A LEG OF is best carved by cutting slices parallel with MUTTON the bone, which gives it the appearance of a haunch, and is practically the same thing. SADDLE should be carved in thin slices on either OF side of the center bone. Have the relays MUTTON Q^ j^Q^ gravy served separately, as this joint cools quickly. Plates should be very hot. to the wing bone. SIRLOIN OF BEEF " Ply me, try me, prove ere you deny me! " sang Apollo. If a sirloin is dish. down to the bone.

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