Огромная благодарность Автору за Мастер-класс



With the joints of meat we look at simple ways of inserting new elements into the main mix, and develop colour mixing techniques, too. Key here is my philosophy of working from life, something I emphasize throughout this book, but which is more evident in this section. With complex canes, it's worth getting right.
Method
1 Make a short cylinder of basic raw meat mix.
2 Cut the cylinder slightly off-centre and only a little way in, then tear if direclly in half.
3 Roll out a very thin strip of foundation colour mix 2 and insert between the two pieces. If you want, cut or tear another piece closer to the edge and add anolher strip of the foundation mix.
4 Add another sirip of foundation mix around (he outer edge but not all the way round. Flatten one side of Ihe cylinder slightly. You can rub this layer of fat slightly with a piece of ochre to colour it, but Keep it subtle and streaky.
5 Squeeze and pull the flat-bottomed cylinder to lengthen until it is 1.5cm in diameter. Cut in half to expose the inside.
6 Using buttonhole thread or thick sewing thread, wrap it twice around the first 1-1.5cm of the beef and tie in a reef knot. Snip off the excess thread and cut your joint of beef from the cane.
7 Using a blade or scalpel, carefully press the edge againsi the end of the material in a scries of diagonal lines and then diagonally in the other direction, in a cross-hatching pattern, to produce the texture or grain of the meat.
8 Finish by running the blade around the edge, underscoring the edge of the fa to make it appear separate.

Огромная благодарность Автору за Мастер-класс





To ensure you get your colours blended gradually through from the rare, pink middle to the well-roasted brown of the beef, this method uses a similar approach as we will see used frequently throughout the book, called the Skinner shade technique. This is a very simple method, requires the minimum of equipment and materials, and is both quick and effective.
1 Roll out your two colours and cut them into two triangles of equal proportion. Position the diagonal edges of the triangles of clay together to form a rectangle. Cut into several strips of approximately equal size.
2 and 3 Mix the clay from each strip ensuring you keep the strips in order, and then form them into rolls of increasingly darker tone.
4 and 5 Roll out each strip. Take the first which should -represent the rare part of the beef, the centre of the beef joint, and curl it into a tight roll. Add progressively more 'well-cooked' layers of strips of clay to the outside, until you have a complete, many layered roll of meat.
6 You don't need to worry about whether each strip meets neatly in the middle, just carry on rolling until you have used all of the clay.
7 Cut into the side of the
roll and tear it in half. Add a strip of fat using the technique for the raw beef project.Rejoin the halves of loll and cover half of the whole with a layer of fat.
8 Lengthen the roll and mark with string marks as for the raw beef, but remove the piece of string.
9 Cut the beef cane into pieces about l.5cm long. For an authentic look, slice the ends and curl over into a slice of beef, before hardening in the oven.

Method
1 Using either the technique described for making cooked beef, or just by eye, prepare several shades of pink meat mix by adding gradually more of the foundation colour mix 2 L also add the tiniest bit of grey for authenticity, but this is optional.
2 To make a narrow cylinder of foundation colour mix 2, wrap a piece of darker pink clay, to represent the muscle, around the outside of the cylinder, approximately a third of the way round the cane.
3 Wrap this section with a very thin sheet of foundation colour mix 2. Carry on adding muscle, increasing the size as you go. By way of a guide -and it won't be the last time I mention it - do work from life. Look at a leg of ham. The muscles do not have to be absolutely accurate, just follow the basic idea that a leg has a few small muscles taking up one-third of the joint, and a couple of larger ones. The smaller muscles tend to be slightly darker in colour.
4 When you have added a couple of larger sections, fill in the other two-thirds. Wrap the whole cane with a slightly thicker skin of foundation colour mix 2. Lengthen your cane in the normal way. The finished cane should be approximately 2-2.5cm in diameter.
5 Narrow the end of the cane to a blunt point. You may need to trim the end off a few times to neatly enclose the meat part and the white.
6 Cut a thin cone of day from the cane 2.5-3cm long. Put this section of clay to one side.
7 and 8 Make up the bones and harden in the oven before inserting them into the ham. Make a tiny blob of white with a long, pointed tail by rolling the material between the thumb and the forefinger. The blob should measure approximately 3mm in diameter. The length of the point is less critical since most of it will be pushed into the ham joint.
9 and 10 Make the two
leg bones for the other end by wrapping a little basic meat mix with a sheet of foundation colour mix 1.
11 Lengthen this cane until it is only about 3cm in diameter. Cut off a piece and lengthen it a little more, so that it is only about 2mm in diameter.
12 Make a pair of bones, one from each of the canes. Squeeze them together into a point at one end and harden them in the oven with the ball joint bone.
13 Once hardened, push the ball-ended bone into the front of the ham.
14 Push the other bones into the opposite side of the ham joint.
15 If there is a big gap left by pushing the bone in, fill it with a little of the foundation colour mix 2.
16 Carefully cut a tiny nick into the ball joint. Add a little of the ham mix or pink bits trimmed off from your work to the ball joint end. These should resemble ragged bits of ham and fat clinging to the severed bone.
17 Cut a slice of ham halfway down but leave it attached to the joint, slightly curled over as though it is being carved.
18 You can carefully trim
the fat a little to add to the tealism.
19 To display your ham, cut a few slices from your original cane to appear as if they have been cut from the joint, ready to serve.

Method
1 Make up a cane of approximately four parts of different sizes with slightly varying colours. Again, as with the ham, you need to think about the various muscles in an actual leg of lamb. I add a little extra terracotta to the basic meat mix to produce the darker colour for the smaller muscles in the meat.
2 Using your fingers and thumbs to pinch and mould, narrow the end of the joint cane to a blunt point.
3 and 4 Push a previously hardened pair of bones (like the ham bones but even smaller if possible) into the pointed end and a larger piece of bone, approximately 3mm in diameter, into the wider end, just a little off-centre and at the join between the sections.
To make the meat at the carved end look suitably ragged, use your dental tool to pick a bit at the inside edge of the fat, then draw or scratch a series of diagonal lines in a cross-hatching pattern into each meaty section.