 | Elizabeth Hammond - 1819 - 302 páginas
...with the gravy, must be properly divided among your guests. Haunch of mutton Consists of the leg and a part of the loin, cut so as to resemble a haunch of venison, and must be carved in the same manner. Saddle of mutton. Take your slices from the tail to the end, commencing close to the back bone,; let... | |
 | Maria Eliza Ketelby Rundell - 1824 - 544 páginas
...to proportion it, as likewise the gravy, according to the number of the company. Haunch of Mutton is the leg and part of the loin, cut so as to resemble haunch of venison, and is to be helped at table in the same manner. Saddle of Mutton. — Cut long... | |
 | Mrs. N. K. M. Lee - 1840 - 400 páginas
...to the thighbone, at 4, and pass the knife under it in a semicircular course, to 5. HAUNCH OF MUTTON consists of the leg and part of the loin, cut so as to resemble a Haunch of Venison. It must be helped at table in a similar manner. «ADDLE OF MOTTON. This is an excellent joint, and... | |
 | American lady, An American lady - 1854 - 156 páginas
...should lie on the dish as represented above, but should be turned over if roasted. Haunch of Mutton consists of the leg and part of the loin, cut so as to resemble a haunch of venison, and is to be carved in the same manner. Saddle or Chine of Mutton. — This is an excellent and elegant... | |
 | Mrs. T. J. Crowen - 1856 - 180 páginas
...the joints ore cut through, some slices of meat may be obtained between the bones. Haunch of Mutton consists of the leg and part of the loin, cut so as to resemble a haunch of venison. It must be helped at table in a similar manner. Leg of Mutton. The finest part is situated in the center,... | |
 | mrs. William Paterson - 1872 - 90 páginas
...wing, and merry-thought are the favourite parts of this delicious bird. THE HAUNCH OF MUTTON is formed of the leg and part of the loin, cut so as to resemble the venison haunch, and is helped in a similar way. SADDLE OF MUTTON. — Long thin slices may be taken... | |
 | Robert Kemp Philp - 1874 - 392 páginas
...red-currant jelly, and what vegetables may be in season. To Roast a Haunch of Mutton. — This joint consists of the leg and part of the loin, cut so as to resemble a haunch of venison. It is the favourite and leading joint of mutton, and, when well cooked and served, is a very imposing... | |
 | Robert Kemp Philp - 1876 - 154 páginas
...the redness of the flesh, and the sponginess of the fat. To ^OAST A HAUNCH OP MUTTON.— This joint consists of the leg and part of the loin, cut so as to resemble a haunch of venison. It is the favourite and leading joint of mutton, and when well cooked and served, looks a very imposing... | |
 | Fanny Lemira Gillette - 1908 - 642 páginas
...dish as represented above, but should be turned over, if roasted. HAUNCH OF MUTTON A HAUNCH of mutton consists of the leg and part of the loin, cut so as to resemble a haunch of venison, and is to be carved in the same manner. Leg of lamb may be carved the same as a leg of mutton. A leg of... | |
 | Robert Kemp Philp - 406 páginas
...represented above, but should te turned over if roasted. Jfttuncfi of Mutton consists of the leg and pirt of the loin, cut so as to resemble a haunch of venison, and is to be carved in the same manner. Saddle, or Chine of Mutton. — This is an excellent and elpgant... | |
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... which, with the gravy, must be properly divided among your guests. Haunch of mutton Consists of the leg and a part of the loin, cut so as to resemble a haunch of venison, and must be carved in the same manner. Saddle of mutton. Take your slices from... 