Pork

Appears in
top 1000Mrs Beeton's All About Cookery
Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1871

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The remarks made about jointing loins of lamb are true of loins of pork. When carving a joint with crackling, remove a section of crackling first. Only remove as much as will expose that part of the joint to be carved hot.

Ham: In cutting a ham the carver must be guided by economy or the desire to have at once fine slices out of the prime part. To be economical commence at the knuckle end, and cut off thin slices towards the thick part of the ham, slanting the knife from the thick part to the knuckle. To reach the choicer parts, the knife, which must be very sharp and thin, should be carried quite down to the bone, at the centre of the ham.