Dodge City times. [volume] (Dodge City, Kan.) 1876-1892, 1881-11-10
Carving.

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 BIZ which they are secured
ought 70 be removed. The fowls should
be laid on the carver's plate and the
Joints as they are cut of placed on the
dish. In taking of the wing, the Joint
only must be divided with the knife.
for by lifting up the pin:on 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 il the fowl be young and well
done; the neck bones are taken of by
putting in the knife and pressing il I'M
der the long. hard part OF the bone;
then lift the neck bone and break il OF
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 10 the tail; then lay the back
upwards, put the knife into the bone
half wa, from the neck 10 the rump,
and on raising il the lower end will
readily separate. The first thing TO be
done is 10 turn the rump from you and
neatly 10 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-
videi until the breast is disposed of.
Begin cutting close 10 the breast bone,
.sra.~ Al.
mere pinions. Each slice should carry
with 1t portion of the stuiiing or
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 or duck should be cut with as
many slices from the breast rs pos sible,
and served with a 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 three
'hclpings, presenting an ear or jaw as
far Ms they VIII 90. and plenty of sauce.
. Some persons prefer the ley because
not SO rich or luscious as the ribs The
neck end. between the shoulders, is al
SO sometimes preferred. The joints
may be divided into two each, or pieces
NAV be cut from them.
In carving beef, mutton, lamb and
veal thin. smooth and neat slices are
desirable; cut across the grain. taking
care TO pass the knife through to the
bones q. the meat.
A ham NAV be carved in several
WAYS. First, b. cutting long. delicate
slices. through the thick fat, in the
center, down to the bone; or by run
ming 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 economically. by begin
ming at the knuskle and slicing up
ward
A tongue should be carved as thin rs
wafer. its delicacy depending great
deal on this. and n well-cui tongue will
tempt the most fastidiocs. A beefs
heart should also be cut in the same