Reference > Kitchen Equipment > Skewers


The cuts below are skewers. The common ones are used to fasten pieces of meat together; to roast or bake small birds, liver in brochette, etc., etc.

Those to decorate are only used with different flowers or vegetables, and stuck inside of different pieces of meat as a decoration. They are removed just before carving.

The use of them is explained in the different receipts. They may be different from those seen in the cuts.


Hand-Book of Practical Cookery (1884).


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