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Updated: June 4, 2025
It may be larded, and served with melted butter. The blade-bone, with a good deal of meat left on it, eats extremely well with mushroom or oyster sauce, or with mushroom ketchup in butter. SHOULDER OF VENISON. The neck and shoulder are roasted the same as the haunch, and served with the same sauce. But if the shoulder is to be stewed, take out the bone, and beat the meat with a rolling-pin.
The spear had been cut off, leaving the barb behind, which continued to force its way by muscular action gradually toward the back; and when I examined him I could feel a hard substance between the ribs below the left blade-bone.
If the shot is fired at right angles with the flank, exactly through the centre of the blade-bone, the tiger will fall dead, as the heart will be shattered, and both shoulders will be broken.
While hot enough to run, make the composition into a ball, by pouring it into a tin mould; or let it stand till nearly cold, and then it may be moulded into any form by the hand. BLADE-BONE OF PORK. Cut it from the bacon-hog, with a small quantity of meat upon it, and lay it on the gridiron. When nearly done pepper and salt it.
The spear had struck him just behind the shoulderjoint of the left arm, and had passed over the blade-bone and spine previous to making its exit by the right arm. This was a very nasty wound, and he was bleeding profusely. I made a couple of pads, and, placing one upon each hole, we bandaged him tightly.
If many are at table, and the hollow part cut in the line a, b, is eaten, some very good and delicate slices may be cut out on each side the ridge of the blade-bone, in the direction c, d. The line between these two dotted lines, is that in the direction of which the edge or ridge of the blade-bone lies, and cannot be cut across.
If the shoulder is to be roasted, serve it up with onion sauce. The blade-bone may be broiled. SHOULDER OF PORK. A shoulder or a breast of pork is best put into pickle. Salt the shoulder as a leg; and when very nice it may be roasted, instead of being boiled. SHOULDER OF VEAL. Cut off the knuckle for a stew or gravy, and roast the other part with stuffing.
Garnish your dish with horse-radish and pickles. You may do a shoulder of mutton the same way, only boil the blade-bone, and lie in the middle. A forc'd LEG of MUTTON.
The hind-knuckle or hock, used for stews, pot-pies, meat-pies. No. 5. Neck, best end used for roasts, stews and chops. No. 6. Breast, best end used for roasting, stews and chops. No. 7. Blade-bone, used for pot-roasts and baked dishes. No. 8. Fore-knuckle, used for soups and stews. No. 9. Breast, brisket-end used for baking, stews and pot-pies. No. 10.
Make an incision at 1 down to the bone, which will then afford a deep gap, from which on each side you may help thin slices, adding a little fat from the outer edge marked 2. If the demands are more than can be supplied at the first opening, additional slices may be obtained by cutting down to the blade-bone, marked 3, on each side.
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