St. Landry democrat., 1881-11-12
Carving.

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 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 to-
ward the legs the muscles will separate
in a 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 taken Oft by
putting in the knife and pressing it I'M
der the long, hard part OF the bone;
then lift the neck-bone and break it oil
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 as 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 as to leave the
mere pinions. Each slice should carry
with it a portion of the stuffing OF
force meat, with which the craW is
stuffed.
Partridees are carved like fowls,
but the breast and wing are not often
divided, the bird being small. Pigeons
NAV be cut in two, either from one end
to the other of the bird Or across. A
goose or duck should be cut with a:
many slices from the breast as possible,
and served with a portion of the dress
inc to each plate. When the meat /;
ali carved, and not till then, cut Oft the
Joints; but, observe the joints OF wate1
fowls are wide spread and 60 further
back than those of land fowls.
A roast pig is generally slit down thu
middle in the kitchen, and the cool
garnishes the dish with the jaws ant
ears. Separate a. shoulder from thu
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
i far as they will go, and plenty OF sauce
, Some persons prefer the leg becaus
: not so rich or luscious as the ribs. Th
) neck end, between the shoulders, is al
, so sometimes preferred. The joint
J may be divided into two each, or piece
, NAV be cut from them.
In carving beef, mutton, lamb an
, veal thin, smooth and neat slices ar
t desirable; cut across the grain, takin
5 care to pass the knife through to tn
: bones OF the meat.
: A ham may be carved in sewers
e WAYS. First, BY cutting long, delicat
: slices, through the thick fat, in tn
i center, down to the bone; or by run
: ming the point of the knife in the circl
| of the middle and cutting thin, circuls
: slices, thus keeping the ham moist, an
}. last and most economically, by begin
g ming at the knuckle and slicing VI
! ward.
A tongue should be carved as thin
: wafer, it's delicacy depending gre:
u deal on this, and well-cut tongue wi
tempt the most fastidious. A beef
u heart should also be cut in the san
way.-DetroH Free Press.