Millheim Journal. [volume] (Millheim, Pa.) 1876-1984, 1881-12-08

In preparing meat for the table, and il
laying out the table, reference ought to bC
had to the carving department, very on
erous one TO all and TO some very disa
greeable one. The first requisite Is &
sharp knife, and II To be used by lady
light and handy: dexterity and address
in the manner of using II being more re
quired than strength, either in the knife OF
the carver. First napkin should bC
spread under the platter so that the edges
are hardly discernibe, and yet large
enough TO protect the cleth, SO that II may
be clean when the platter is removed. Tie
seat should be sufficiently high for the
carver TO have complete command ovel
the JOINTS, and the dish should he sufii
ciently deep and capacious so as not TO Ell.
danger the splashing of the gravy. II
should also be placed as near TO the carver
as possible; leaving room for his or hel
plate. A knife with long blade is re.
quired for large tleshy joint; for ham OF
bacon, middliLg sized, sharp pointed
ore is preferable, and for poultry or game
short knife and sharp pointed is the best.
Some like tins knife little curved.
AS fish is the first thing to be carved OF
served, it has first place. In helping fish,
take care not to break the flakes, which in
cd 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 pieces along the
back bone, and also along the flank. The
flank or thin part is the best and richest,
and preferred by all 6ourmands. 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.
Partridges are carved like fowls, but the
breast and wings are not often divided,
the bird being small. Pigeons may be cut
in TWO, eitAer from one end to the other
of the bird or across. A goose or duck
should be cut with as many slices from
the breast as possible, and served with a
portion of the dressing 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 silt down the
middle in the kitchen, and the cook gar
nishes the dish with the Jaws and cars
Separate a shoulder from the carCilss on
one side and then do the same thing
with the leg Divide the ribs, which are
frequently consideIed ed the most choice
part, into two or three helpings, presenting
an ear rr jaw as Far as they Will 40, and
plenty of sauce. Some persons prefer the
leg because not so rich or luscious as the
ribs. The neck end, between the shoul
ders, is also sometimes preferred. The
joints may be divided into two each, or
pieces may be cut from them.
In carving beef, mutton, lamb. and veal,
thin, smooth and neGt slices are desirable.
ctit across The npairs aol,t-.-- -------~ PA3>o
the knife through 10 the bones OF the
meat.
A nam may be carved in several ways.
First, by cutting long delicate slices,
Il rough the thick fat, in the centre, down
to the bone; or by running the point of
The knife IN the circle of the middle and
cutting thin. circular slices, thus keeping
the ham moist, and last and most econ
omically, by beginning at the knuckle and
siicing upward.
A tongue should be carved as thin as a
wafer, its dellcacy depending a great deal
On this, and well cut tongue will tempt
the most fastldlous. A beei's heart should
also be cut in the same way.