Perrysburg journal. (Perrysburg, Wood Co., O. [Ohio]) 186?-1965, 1881-11-04
arying.

In carving fowls, as the legs are al
ways bent inwards and tucked into the
belly before it is put on the table, the
skewers by which they are secured
ought to be removed. The fowls should
be laid on the carver's plate and the
joints rs they are cut off placed on the
dish. In taking off the wing, the joint
only must be divided with the knife,
for by lifting up the pinion of the wing
with the fork, and then drawing it to-
ward the legs the muscles will separate
in n much better form than you can
effect by cutting with knife. Next
place the knife between the leg and
body and cut to the bone; turn the leg
back with the fork and the joint will
give way if the fowl be young and we'll
done; the neck bones are taken off by
putting in the knife and pressing it un-
der the long, hard part of the bone;
then lift the neck-bone and break it off
from the part that sticks to the breast.
The breast itself has now to be divided
from the body by cutting through the
tender ribs close to the, breast quite
down to the tail; then lay the back
| upwards, put the knife into the bone
half way from the neck to the rump,
and on raising it the lower end will
readily separate. The first thing to be
done is to turn the rump from you and
neatly TO take off the two sides. Each
part should be neatly arranged on the
dish or served out rs desired by the
guests. A turkey should not be di-
vided until the breast is disposed of.
Begin cutting close to the breast bone,
scooping round, SO rs to leave the
mere pinions. Each slice should carry
with it portion of the stuiling OF
force meat, with which the craw is
stuffed.
Partridges are carved like fowls.
but the breast and wing are not often
divided, the bird being small Pigeons
may be cut in two, either from one end
to the other of the bird or across A
goose OF duck should be cut with as
many slices from the breast rs possible,
and served with portion of the dress.
ing to each plate. When the meat is
all carved, and not till then, cut off the
joints; but, observe the joints of water
fowls are wide spread and 90 further
back than those of land fowls.
A roast pig is generally slit down the
middle in the Kitchen, and the cook
garnishes the dish with the Jaws ard
ears. Separate shoulder from the
carcass on one side and then do the
same thing with the leg. Divide the
ribs, which are frequently considered
the most choice part, into two or thre,
helpings, presenting an ear or jaw a!
far as they will go, and plenty of sauce
Some persons prefer the leg because
not so rich or luscious as the ribs. The
neck end. between the shoulders, is al
SO sometimes preferred. The joint
may be divided into two each, or pieces
may be cut from them.
In carving beef, mutton, lamb an,
veal thin, smooth and neat slices ar,
desirable; cut across the grain, takin,
care TO pass the knife through to tn,
bones OF the meat.
A ham may be carved in severa
ways. First, by cutting long, delicat
slices, through the thick fat, in tn
center, down to the bone; or by run
ming the point of the knife in the circ
of the middle and cutting thin, circula
slices, thus keeping the ham moist, an
last and most economically, by begin
ming at the knuckle aud slicing up
ward.
A tongue should be carved as thin a
wafer, its delicacy depending grea
deal on this, and a well-cut tongue wi
tempt the most fastdious. A beef
heart should also be cut in the sam
way. y.-DetroH Free Press.