gives uniform slices, cut across the grain, each one having a fair
proportion of fat and lean.


CHARTREUSE, OR PRESSED MEAT.

Any moulds of meat, either plain or in jelly or rice, should be cut from
one end, or in the middle and toward either end, in uniform slices, the
thickness varying with the kind of meat. Be careful not to break them in
serving. If only a part of a slice be desired, divide it neatly. Help
also to the rice or jelly.


TO CUT UP A CHICKEN FOR A STEW OR FRICASSEE.

Nothing is more unsightly and unappetizing than a portion of chicken
with the bones chopped at all sorts of angles, and with splinters of
bone in the meat. All bones will separate easily at the joint when the
cord or tendon and gristly portion connecting them have been cut.

After the chicken has been singed and wiped, and the crop removed from
the end of the neck, place it in front of you with the breast up and the
neck at the left. With a small sharp knife make an incision in the thin
skin between the inside of the legs and the body. Cut through the skin
only, down toward the right side of the leg, and then on the left. Bend
the leg over toward you, and you will see where the flesh joins the body
and also where the joint is, for the bone will move in the joint. Cut
through the flesh close to the body, first on the right of the joint and
then on the left, and as you bend the leg over, cut the cord and
gristle in the joint, and this will free the leg from the body. Find the