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HAUNCH OF VENISON

A haunch of venison should be cut across to the bone on the line 1-3-2, then turn the dish a little, and put the point of the knife at 3, and cut down as deep as possible in the direction of 3-4, and continue to cut slices on the right and left of the line. The fat- 3. test parts are found between 4 and 2. A loin of veal or a loin of mutton should be jointed by the butcher before it is cooked, and the carver easily cuts through the ribs. He should serve a portion of the kidney and the fat on each plate.

In serving fish, some practice is needful, for lightness of touch and dexterity of management are necessary to prevent the flakes from breaking. In serving mackerel, shad, etc., a part of the roe should be placed on each plate. The fins of the turbot are the most sought for; the fish is placed underpart uppermost on the platter, as there lies the primest part. In carving salmon, a portion of the back and belly should be served to each person. The choicest morsels are next to the head, the thin part comes next, and the tail is the least esteemed. The flavor of the fish nearest the bone is not equal to that on the upper part.

E 3 C B 2 5 H A G 7 6 It is often economical for a family to buy beef by the quarter, and smaller animals whole, especially when wanted for winter use, and every housekeeper ought to know how to cut up meats and to understand the uses and relative value of the pieces. It is not difficult to cut up beef, and is very easy to reduce any of the smaller animals to convenient proportions for domestic use; and in order to make the subject clear we present the accompanying engravings, the first of which represents the half of a beef, including, of course, the hind and fore-quarters. The letters indicate the direction in which the cuts should be made, beginning in the order of the alphabet, cutting first from A to B, then Cto D, etc. In the fore-quarter cut from A to B, from B to C, from D to E, etc.

For cutting, use a sharp, long, and pointed knife, and a saw of the best steel, sharp, and set for butcher's use... The beef should be laid on a bench or table with the inner side up. In hind quarter 1 represents the "rump," which is best cormed; 2, "round," the under part of which makes steaks, the outside good corning pieces, or the whole may be used for dried beef; 3, "shank" for soups; 4, "rump steaks;" 5, "veiny piece" for dried beef or corning; 6, sirloin, the best steak; 7, flank for corning or stews; 8, porterhouse, the upper part of which is equal to sirloin. Cut in this way a part of the tenderloin, the choicest bit of the beef, lies in the sirloin, and a smaller part in the upper part of the C 2 A 5 E B 7 A 3 F porterhouse steak. In the fore-quarter 1 is the "rib piece" for boiling or corning; 2, the "plate" piece for corning; 3, the "fore-shank" for soup; 5, the "rib roast," first cut; 6, "rib roast," best cut, and the best roast in the beef; 7, "chuck rib roast," commonly used for "pot roast; " 8, neck piece, for corning or pie meat; 9, best cut for corn beef. (432) A-Loin, best end, for roasting.

B-Loin, chump end, for roasting.

C-Fillet, for baking or roasting.

D-Knuckle, for stewing.

E-Fore-knuckle, for stewing.

F-Neck, best end, for roasting.

G-Neck, scrag end, for stewing.

H-Blade bone.

I-Breast, for stewing.

K-Brisket, for stewing.

A-Back, lean part for roast.

B-Loin, for roast.

C-Bacon, to be cured.

D-Shoulder, to be cured.

E-Ham, to be cured.

A-Leg, for boiling piece.

B-Loin, for roast.

C-Rump piece, for roast.

D-Chops, frying or broiling.

E-Fore-shoulder for boiling.

F-Neck, for stewing or roasting.

G-Brisket, for stewing.