id	author	title	date	pages	extension	mime	words	sentences	flesch	summary	cache	txt
15363	Lincoln, Mary J. (Mary Johnson)	Carving and Serving			.txt	text/plain	13734	827	84	It is easier to carve this joint by cutting across the ribs, parallel be not removed before cooking, place the fork in the middle and cut Cut slices of the crisp fat on the flank in the same way, and serve to the first slices, divide this into small pieces, to be served if desired it, then divide between each rib in the loin, or cut long slices serve a piece of the rib, the breast, or a slice from the leg, as head, separating the neck-joint with the point of the knife, then cut wing-joint, slip the knife under at the top of the breast-bone, and turn Begin at the wing, and cut down to the bone in long thin slices, Cut through above the joint of the wing, down below the leg, and remove Before serving, cut a slice from each end.	./cache/15363.txt	./txt/15363.txt