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
Directions for jointing, trussing, and carving, pp. 201-217 ff.
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,