The Ouachita telegraph. [volume] (Monroe, La.) 1865-1889, 1871-10-07
Carving Meats.

able to carve we'll and easily, without
awkwardness but it is one that re-
ceives altogether too little attention.
Too often, it would seem, that the host
or hostess, Or whoever is called upon to
perform this table duty, has no idea of
hack Off in the most expeditions man.
ner as much meat as is required to sat
isfy the wants of those present, without
the slightest reference to the mode in
which it should be done, or the choice
| bits to be secured by careful carving.-
We have frequently seen those who, in
| every other respect, were real gentle
! men and ladies, carve poultry or
piece of meat, in such q barbarotls man.
| ner, as to Danish all desire to eat, and
almost the ability to taste the big, I'M
coutt, mangled lump that was put, or
rather thrown upon our plates. To cut
off a thick, rough piece from any part
that the knife happens to light upon
first, aside from being untidy and un-
palatabIe, is also wastefu1. After two
or three such careless cuttings, the
whole piece is SO defaced and uneven
that it is no longer possible to secure
decent looking bit; and the bone is left
with much adhering to it, in ragged
morsels, that dry and become worthless
If left over to the next day; but which,
had the joint been properly carved,
could have been sent to the table for a
cold relish for tea, in q neat and attrac-
tive form.
Our ladies are seldom good carvers,
and do not often attempt it. Few have
been taught, or thought it worth while
J to try and learn but in early times it
! was considered an indispensable part of
la girls education. The want of such
l In IN,
! pleasant and embarrassing position;
for to every one there occasionally
comes time when the gentleman of
the family must he absent, and the lady
| must do the carving, or ask a guest,
who may be as awkward as herself.
10 stand up while carving is not IA
proper or skillftll a way of doing the
work as to be seated; but it is some
times easier and more convenient, and,
if the table is crowded, less troublesome
to the guests. In such cases it ia quite |
allowable.
The carving-knife must be sharp and
thin. A large, broad-bladed knife is
needed for meats; a long, narrow and
sharp pointed blade for poultry and
game; both should be kept in perfect I
order, and always ready for use.
When dished, poultry and game must
be laid on the back, the breast upper
most, for the greater convenience of
the carver, who should put the fork in
to the breast, holding the bird firmly,
until he has taken Off the wings and the
legs, cut out the emery thought" or
| s'wish bone," cut nice, even slices from
| the breast, and removed the collar bone.
A skiltful carver will do all this with.
out once turning the fowl over. Next
cut Off the side bone, and cut down the
Il k>n1 f1,x,o fxxo
arate the drumstick from the second
joint, and in helping a lady, if she pre-
fer the wing, cut it in two parts that
she may handle it more conveniently.
4 A ham or leg Of lamb or mutton,
should be first cut in the middle, clean
down to the bone, passing the knife all
round. Then cut thin, even slices from
the upper or thicker part, separating
each slice from the bone at the bottom,
carefully without tearing it. Some
slices can also be cut from the lower
part of the leg or ham, which are just
as good as the upper part ; but after
little you come to the cords or tibers,
and the remainder of the lower part
should be set aside, to cut out all the
little bits for a relish at tea, or, in ham,
to chop up as seasoning, or, with scraps
of other kinds of meat, for hash. BY
| cutting meat in this way, much may be
saved. Good carving is good economy.
When dishing sirloin, place it on the
platter with the tender lOin underneath,
and in carving, cut thin slices from the
side next to YOU then turn the piece
over, and carve the tender loin careful
ly, serving equally from both parts.
In carving a fore quarter of lamb, di-
vide the shoulder from the ribs !; then
separate the ribs serve a bit of the fat
and kidney with each piece, if agreea-
the kidney and would eat with more
quarter Of pork or mutton is carved in
the same way.
| In carving tillet of veal, begin ut
the top TO cut, serving portion of the
dressing to each guest. When carving
the breast of veal, cut the upper portion
of the brisket, or that part Of the breast
that lies next to the ribs, separately,
and in helping inquire what part is
preferred.
| Some like to send young pig whole
to the table, with a lemon or bunch of
parsley in the mouth. We think ii
much nicer to take of the head, and
cut the pig in halves or quarters, before
sending it to tile table, and then carve
| it. 1t would be very unpleasant to
many to see such a revolving caricature
of a live pig brought before them. But
each one must judge for himself-N,,s.
Henry Ward Beecher.
The Country, After All.
When we contrast the city with the