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ZL1ABS > YL 17.05.08 00:42l 29 Lines 725 Bytes #999 (0) @ WW
BID : D81622ZL1ABS
Read: GUEST
Subj: Carving Hints
Path: IZ3LSV<IK2XDE<DB0RES<DK0WUE<7M3TJZ<ZL2BAU<ZL1AB
Sent: 080516/2234Z @:ZL1AB.#06.NZL.OC #:13549 [AUCKLAND] FBB7.00i $:D81622ZL1AB
From: ZL1ABS@ZL1AB.#06.NZL.OC
To : YL@WW
"Carving Hints
For Carving it is essential to cut across the fibres. This makes the meat
easier to bite than if it is carved with the fibres, and the meat appears
to be tenderer.
The next essential is to have a really sharp carving knife. Cut the meat
as thinly as possible. It is more pleasant to eat than thick slices. Some
people prefer to carve lamb, mutton and pork thicker than beef."
From my mother's old New Zealand cookery book (1956 edition), printed by a
maker of baking powder, custard powder, cornflour and jelly crystals.
[Beverly Sheffield]
de Michael Sheffield ZL1ABS
Friday, 17 May 2008
73 - Michael, ZL1ABS @ ZL1AB
Message timed: 10:20 on 2008-May-17
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