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The housekeeper's book, comprising advice on the conduct of household affairs in general; and particular directions for the preservation of furniture, bedding, &c.; for the laying in and preserving of provisions; with a complete collection of receipts for economical domestic cookery. The whole carefully prepared for the use of American housekeepers
(1837)
Directions for jointing, trussing, and carving, pp. 201-217 ff.
Page 210
HOUSEKEEPER'S BOOK.
on the other side of the back-bone; leaving the back and the
head in one distinct piece. Cut off the legs at the hip-joint
(e), and take off the wing nearly as you 'would the wing of
a bird, carrying the knife round the circular line (c). The
ribs are of little importance, as they are bare of meat. Di-
vide the back into three or four portions, as pointed out by
the lettersf g h. The head is then to be cut off, and the
lower jaws divided from the upper. By splitting the upper
part of the head in the middle, you have the brains, which
are prized by epicures. The comparative goodness of dif-
ferent parts of a rabbit will depend much on the age, and
also upon the cooking. The back, and the legs, are always
the best. The wing of a young rabbit is nice; but this is not
so good in an old one, and particularly if it be not thorough-
ly well done.
Rabbit for Boiling.-Fno. 10.
Rabbit for Boiling, should be trussed, according to the
newest fashion, as in Mg. 10. Cut off the ears close to
the head, and cut off the feet at the foot-joint. Cut off the
tail. Then make an incision on each side of the back-bone
at the rump end, about an inch and a half long. This
will enable you to stretch the legs further towards the
head. Bring the wings as close to the body as you can,
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