Galateo: Or, A Treatise on Politeness and Delicacy of Manners

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G. Hill, 1811 - Carving (Meat, etc.) - 274 pages
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Page 231 - ... quite to the bone. Cut these slices from the bone, which done, proceed to take off the leg, by turning the goose up on one side, putting the fork through the small end of the legbone...
Page 209 - If many are at table, and the hollow part cut in the line a, 5, is all eaten, some very good and delicate slices may be cut out on each side of the ridge of the blade-bone, in the direction c, d. The line between these two dotted lines, is that in the direction of which the edge or ridge oi the blade-bone lies, and cannot be cut • • . **m.
Page 200 - 1 am sorry to deprive you of it;" as it is supposed he is conscious of his own rank, and if he chose not to give it, would not have offered it; your apology, therefore, in this case, is putting him upon an equality with yourself.
Page 212 - In carving it, as the outside suffers in it's flavour, from the water in which it is boiled, the dish should be turned towards the carver, as it is here represented ; and a thick slice should be first cut off, the whole length of the joint, beginning at a, and cutting it all the way even and through the whole surface, from a to b. The soft fat that resembles marrow, lies on the back, below the letter d, and the firm fat is to be cut in thin horizontal slices atthe point c ; but, as some persons prefer...
Page 207 - When a leg of mutton is first cut, the person carving should turn the joint towards him as it here lies, the shank to the left hand ; then holding it steady with his fork, he should cut it deep on the fleshy part, in the hollow of the thigh, quite to the bone, in the direction a, b. Thus will he cut right through the kernel of fat, called the Popes-eye, which many are fond of.
Page 209 - I. passed deep to the bone. The gravy then runs fast into the dish, and the part cut^ opens wide enough to take many slices from it readily. The best fat, that which is full of kernels and best flavoured, lies on the outer edge, and is to be cut out in thin slices in the direction e, f.
Page 192 - Co/," — which -appcar'd to me a familiarity inconsistent with respect; but, concluding that they were all his old friends, while I was a stranger, I said to him, — " Mr. Col, will you do me the honour to drink a glass of wine with me?" He stared me full in the face, without speaking, or even deigning to give me a nod of assent. — I repeated my proposition ; — " Mr. Col, do me the honour,
Page 197 - Eating quick, or very slow, at meals, is characteristic of the vulgar; the first infers poverty, that you have not had a good meal for some time; the last, if abroad, that you dislike your entertainment; if at home, that you are rude enough to set before your friends, what you cannot eat yourself. So again, eating your...
Page 247 - ... esteemed, and few like the head of a fish, except it be that of a Carp, the palate of which is esteemed the greatest delicacy of the whole. Eels are cut into pieces through the bone, and the thickest part is reckoned the prime piece. There is some art in dressing a Lobster, but as this is seldom sent up to table whole, I will only say, that the tail is reckoned the prime part, and next to this the claws. There are many little directions that might be given to young people with respect to other...
Page 218 - ... d, and which is esteemed the best part in the head, Many like the eye, which is to be cut from its socket a, by forcing the point of a carving knife down to the bottom on one edge of the socket, and cutting quite round, keeping the point of the knife slanting towards the middle, so as to separate the meat from the bone.

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