They are about three inches long, and may be of silver or plain wire. Fig. B is a skewer run through three smelts, with thin slices of bacon between. They are fried in boiling lard, and one skewerful is served to each person at table. The fish dish is garnished with lemon slices, one of which is placed on the top of each skewerful of fish when on the plate (see page 112). Fig. C, a skewer of alternate slices of egged and bread-crumbed sweet-breads and bacon, managed in the same manner as the smelts (see page 155).
Besides cutting the flesh, this knife disjoints or cuts the bones, which are often embarrassing, especially in ducks and geese. Meat-squeezer, for pressing out the Juice of Beef for Invalids.-A piece of round-steak (which yields more juice than other cuts) is barely heated through, when it is cut, and the juice pressed out at the angle A into a warm cup, placed in a basin of hot water. The juice should be served immediately, and taken while still warm.
This form, having more breadth than the ordinary square lifter, has the advantage of turning the pancakes with greater facility. Brush, for rubbing whites of eggs over rusks, crullers, etc., or for glazing meats with clear stock, reduced by boiling to a stiff jelly.
See article on Larding, page 48.