1906 A Bachelor's Cupboard

A BACHELOR'S CUPBOARD Carving and Game

FORE-

Separate the shoulder from the other part

QUARTER by cutting round its outer edge.

Place the

OF LAMB

shoulder on another dish and separate the

The shoulder is rarely cut when

ribs from the brisket.

hot, as most people prefer the other portions. HAM «'Ob all de meat dat's fit ter eat, f'm turkey down to ham," ham is the most difficult to carve nicely. It should be cut in slices as thin as a wafer and from the extreme end of the knuckle, thus grad- ually cutting into the meat and leaving the knuckle bone bare. TONGUE Cut the tongue in half, and then cut thin slices off each half. A little fat should be cut from the root of the tongue and served with each slice of lean. A word as to the etiquette of carving will not be amiss — and this is it : Do not talk to the carver. For he is like the motorman and should not have his attention distracted from the very important business in hand. "RABBITS, except in soup stock," says Sir John Bailey, " ought never to appear on a gentleman's table. But it must be served, let it be whole, and treat it as Apollo did Midas — let its ears be apparent." Theo- dore Hook was a famous carver, and when with his intimates he frequented some country inn outside Lon- don he was in the habit of acting as his own caterer and selecting from the poulterers and butchers what- ever he desired. The '' Eel Pie House," Twickenham, the '' Green Man," Blackheath, and the " Anglers " on if

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