The Red Cloud chief., 1881-12-01
Carving.

In carving fowls. as the legs are al.
ways ben 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 ere taken off 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 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 to the tail; then lay the back
upwards, pat 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 oD 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 stufiing 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 n end
goose or duck should be cut with As
many slices from the breast as possible,
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 a 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
helpings, presenting ar ear or jaw as
far as they will go, and plenty of sauce.
Some persons prefer the ley because
not so rich or luscious as the ribs. The
neck cad, between the shoulders. is al
So sometimes preferred. The Joints
NAV be divided into two each, or pieces
may 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 OF 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 run
ming the point of the knife IN the circle
of the middle and cutting thin, circular
slices, thus keeping the hazn moist, and
last and most economically, by begin.
ming at the knuckle aud slicing up
ward.
A tongue should be carved as thin az
. wafer. its delicacy depending . great
deal on this. and . well-cut tongue will
tempt the most fastidious A beefs
heart should also be cut in the same
way.-Defroit Free Press.