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I have spoken several times of “filleting.” To some readers an explanation of the term may be necessary.
Take a large pig's head, cut off the groin ends, crack the bones and put it in water, shift it once or twice, cut off the ears, then boil it so tender that the bones will slip out, nick it with a knife in the thick part of the head, throw over it a pretty large handful of salt; take half a dozen of large neat's feet, boil them while they be soft, split them, and take out all the bones and black bits; take a strong coarse cloth, and lay the feet with the skin side downwards, with all the loose pieces in the inside; press them with your hand to make them of an equal thickness, lay them at that length that they will reach round the head, and throw over them a handful of salt, then lay the head across, one thick part one way and the other another, that the fat may appear alike at both ends; leave one foot out to lay at the top to make a lantern to reach round, bind it with filleting as you would do brawn, and tie it very close at both ends; you may take it out of the cloth the next day, take off the filleting and wash it, wrap it about again very tight, and keep it in brawn-pickle.
I chanced to walk along the village street behind two little girls of the people, evidently sisters, with ribbons round their uncovered heads, filleting the hair which fell in careless ringlets on their backs.
Take the side of a middling salmon, and cut off the head, take out all the bones and the outside, season it with mace, nutmeg, pepper and salt, roll it tight up in a cloth, boil it, and bind it up with pickle; it will take about an hour boiling; when it is boiled bind it tight again, when cold take it very carefully out of the cloth and bind it about with filleting; you must not take off the filleting but as it is eaten.
If the bird is a large fowl, duck, or partridge, each breast will make three fillets, and leave a good piece with the wing, but average birds only make two breast fillets. Trim very neatly; leave no hanging skin; indeed, when filleting for chaudfroids the skin should be entirely removed, and both it and the leg-bones are removed for pies. When possible, it is better not to use the drumsticks.
Directions for Filleting Flounders. Take a sharp knife, cut away the fins all round the fish, and split the flounder right down the middle of the back, then run the knife carefully between the flesh and bones, going towards the edge.
"He is obliged, perhaps, to sleep in the same bed with the French teacher, who disturbs him for an hour every night in papering and filleting his hair, and stinks worse than a carrion with his rancid pomatums, when he lays his head beside him on the bolster." His next shift was as assistant in the laboratory of a chemist near Fish Street Hill. After remaining here a few months, he heard that Dr.
The question was settled almost before it was asked, for a band of lamplight streamed suddenly from the door of the cottage, and in the centre of it appeared the figure of a girl in a white dress, with red stockings showing under her short skirts, and a red ribbon filleting the thick brown curls on her forehead.
Then you are to thrust the spit through his mouth and out at his tail; and then take four or five or six split sticks or very thin laths and convenient quantity of tape or filleting; these laths are to be tied around the pike's body from his head to his tail, and the tape tied somewhat thick to prevent his breaking or falling from the spit.
To “cut up” a bird does not indicate the meaning, nor does the term “to carve” it do so, because to carve means to cut up or divide with an exact observance of joints and “cuts.” Filleting, when applied to anything without bones, as the breast of a bird or boned fish, means to cut into very neat strips that are thicker than slices; but when you are directed to “fillet” a grouse or a chicken, it is intended that you should cut it into small neat portions regardless of joints and without the least mangling of it; therefore a very sharp knife must be used, and either a small sharp cleaver or a large cook’s knife only to be employed when a bone has to be cut through.
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