The Somerset press. [volume] (Somerset, Ohio) 1873-1977, 1881-11-17
HOUSEHOLD HELPS.
CARVING OR PREPARING MEATS

CARVING OR PREPARING MEATS.
A caterer in New York City furnishes
the following interesting article to the
Household on the carving or preparing
of meats for the table:
In preparing meat for the table,
and in laying out the table, refer
ence ought to be had to the carving
department, n very onerous one to all
and to some a very disagreeable one.
The first requisite is a sharp knife, and
if to be used by lady, light and handy;
dcxterity and address in the manner of
using it being more acquired than
strength, either in the knife or the carver.
First napkin should be spread under
the platter so that the edges are hardly
discernable, and yet large enough to pro-
tect the cloth, so that it may be clean
when the platter is removed. The seat
should be sufficiently high for the carver
to have a complete command over the
Joints, and the dish should be sufficiently
deep and capacious so as not to endan-
ger the splashing of the gravy. Itshould
also be placed as near to the carver as
possible, leaving room for his or her
plate. A knife with long blade is re-
quired for long feshy joint; for ham or
bacon, middling sized, sharp-pointed
one is preferable, and for poultry Or
game short knife and sharp-pointed is
the best. Some like this knife O little
curved.
As fish is the first thing to be carved
or served, it has first place. In helping
fish, take care not to break the flakes,
which in cod and fine fresh salmon and
some other sorts are large. A fish trowel
is necessary. not to say indispensable in
serving many kinds of fish, particularly
the larger sort.
In carving salmon cut slices along the
backbone and also along the flank. The
flank or thin Ta It is the best and richest,
and preferred by all gourmands. The
back is the most solid and thick. The
tail of salmon is not so fine as other
parts. The head is seldom used. The
liver, milt or roe, are generally served,
but seldom eaten.
In carving mackerel the troweI should
be carried under the meat, horizontally
over the backbone, SO as to raise one
side of the meat from the bone. Remove
the bone and serve the other side of the
fish. When fresh, well cleaned and
well done, the upper end is considered
the best. The roes are much liked.
In carving fowls, as the legs are always
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 fowl should be laid on
the carver's plate, and the joints, as 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 towards the legs, the
muscles will separate in much better
form than you can effect by cutting with
a 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 well done the neck bones are taker
off by putting in the knife and pressing
it under the long, hard part of the bone
then lift the neck-bone up and break il
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 up
wards, put the knife into the bone Eal
way from the neck to the rump, and Oh
raising 1t the lower end will readily
separate. The first thing to be done il
to turn the rump from you and neatly
to take off the two sides. Each par
should be neatly arranged on the dish
or served out as desired by the guests
| A turkey should not be divided unit
the breast is disposed of. Begin cutting
close to the breast bone. scooping round
| oa to laox ha
slice s.-ould carry with it portion of the
stuffing or force meat, with which the
craw is stuffed.
Partridges are carved like fowls, but
the breast and wings 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 or duck should be cut with at
many slices from the breast as possible,
and served with portion of the dressing
to each plate. When the meat is al
carved, and not till then, cut off the
joints; but, observe the joints of water
fowls are wide spread and go further
back than those of land fowls.
A roast pig is generally slit down the
middle in the kitchen, and the cook gar
nishes the dish with the Jaws and ears
Separate shoulder from the carcass OF
one side, and then do the same thing
with the leg. Divide the ribs, which
are frequently considered the mos
choice part, into two or three helpings
presenting an ear or jaw as far rs they
will go, and plenty Of sauce. Some per
sons prefer the leg, because not so rici
or lucious as the ribs. The neck end
between the shoulders is also sometime
preferred. The joints may be divided
into two each, or pieces may be cut from
them.
In carving beef, mutton, lamb ant
YEA, thin, smooth and neat slices are de
sirable; cut across the grain, taking car
to pass the knife through to the bones o
the meat.
A ham may be carved in several WAYS
First, by cutting long delicate slices
through the thick fat, in the center
down to the bone: or by running tn
point of the knife in the circle of tn,
middle and cutting thin, circular slices
thus keeping the ham moist, and last
and most economically, by beginning q
the knuckle and slicing upward.
A tongue should be carved as thin as
wafer, It's delicacy depending grea
deal on this, and well-cut tongue vii
tempt the most fastidious. A beef
heart should also be cut in the sam
wsy.