Food History

Today I thought you’d like a section of a rather older cookery book than the ones we’ve been looking at recently (though not as old as this. This is from A New System of Domestic Cookery, Formed Upon Principles of Economy, and Adapted to the Use of Private Families. by Maria Eliza Rundell, 1807. I believe it was originally published by “A Lady.” I particularly like the last bit - her advice applies to so many recipes!

“A Fowl.–A boiled fowl’s legs are bent inwards, and tucked into the belly; but before it is served, the skewers are to be removed. Lay the fowl on your plate; and place the joints, as out off, on the dish. Take the wing off in the direction of a to b, in the annexed engraving, only dividing the joint with your knife; and then with your fork lift up the pinion, and draw the wing towards the legs, and the muscles will separate in a more complete form than if cut. Slip the knife between the leg and body, and cut to the bone; then with the fork turn the leg back, and the joint will give way if the bird is not old. When the four quarters are thus removed, take off the merrythought from a, and the neck-bones; these last by putting in the knife at c, and pressing it under the long broad part of the bone in the line c, b: then lift it up, and break it off from the part that sticks to the breast. The next thing is, to divide the breast from the carcase, by cutting through the tender ribs close to the breast, quite down to the tail. Then lay the back upwards, put your knife into the bone half-way from the neck to the tump, and on raising the lower end it will separate readily. Turn the rump from you, and very neatly take off the two sidesmen, and the whole will be done. As each part is taken off, it should be turned neatly on the dish: and care should be taken that what is left goes properly from table. The breast and wings are looked upon as the best parts; but the legs are most juicy, in young fowls. After all, more advantage will be gained by observing those who carve well, and a little practice, than by any written directions whatever.”