Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1882-12-01
NEW METHODS IN CARVING.
BiIi Nyc,s Itens ON its Advantages
The Education OF II Carver.
nr,,,tn

Speaking about carving, thereis pros
pect now that in our best circles, within
Il short time, the old custom of making
the host demolish the Kindred poultry
at dinner will become extinct, and that a
servant at side board will take hand
snw and can of nitro-glycerinc and shat
ter the remains, thus giving the host n
chance to chat with his guests instead of
SCATTERING them with dressing and casting
gloom and gravy over the company. This
is move for which have long contend
ed. II places the manual labor of n din
ner where it belongs and relieves II man
who should give his whole attention to
the entertainment of his friends Mt table.
You would not expect your host to take
off his coat and kill the fowl in your pres
ence, in order to show you that it was all
on the square, and it is not customary to
require the proprietor topeel the potatoes
at table for his guests to prove that there
is no put-up job about it. Therefore, /
claim that the lamented hen may be
thoroughly shattered at side table by
m athlete at 81 per week and still good
faith toward the guests be maintained. If
any one be doubtful or suspicious, eti-
quette will permit him to stand by the
the inquest Still it would be better fun
for him to sit at the table, and if the parts
given to him are not satisfactory, he can
put them in his overshoes pro tenn, and
casually throw them ont the back door
willie the other guests are listening to the
"MIaiden's Prayer" in the parlor. Under
ner much more than he used to do with
l. |, Of
in his lap. No man feels perfectly at
home if he has to wrap up his cut finger
in rag and then scoop a handful of
men are cool enough to do this laughing
heartily all the time and telling some
mirth-proyoking anccdote meanwhile. 1t
is also annoying to have twenty guests
ask for the CLARK meat please when
there are only three animals cooked, and
neither one of them had aparticle of dark
meat about her person. Lately | have
adopted the plan for scgregatng the fowl
/ by main strength, using the fingers when
necessary, and then wiping them in an
oif-hand manner ON the table CLOTH Then
| ask the servaSt to bring III that dark
hen We ordered, so that We might have N
abundance of dark meat. If the servant
says there is none, | smile and tell the
guests that the brunette chicken by some
oversight has been eaten in the kitchen,
and | shall have to give them such relict
as may be at hand. This simpliiies The
matter, and places me in a far more agree
able place relative to the company. My
great success, however, in carving II
mainly confined to the watermelon. Th,
watermelon docs not confuse me. / al
ways know where to find the joints, ant
those who do not like the inside OF th'
melon can have the outside. Now, IN,
great trouble with fowls is, that one da,
| have to assassinate II Mormon Shangl Al
pullet, with high, expressive hip bone
and amalgam palctot This makes IN,
nervous, because they are so dissimila
and their joints are Ill different places
The Mormon hen is rouud-shouldered an,
her collar-bonc is more on the bias THAI
the Nebraska fowl. This gives II total.
different expression to her features il
DEATH and, as have said, destroys tn,
symmetry of the carve. ! began m
education in this line by carving butter il
hot weather, and gradually led up to tn
quail on toast. In carving the quail
hrst mortgage your bone and get TIN
quail. The quail should be cooked be
fore carving, but not unit! the chrOnom
ctcr balance and other organs have bee
removed. Place your quail ON the toas
ina sitting position, then, passing the dis
sccting knife down between the shoulle
blades bisect the polonaise. Anothe
method is to take the quail by the hin
leg and eat it. asking the guests to do til
same. This breaks up the feeling {
stiffness that is apt TO prevail at II forms
; dinner party, aud while each one has hi
: or her nose immersed in quail good fee
ing cannot fail to show itself.