Evening star. [volume] (Washington, D.C.) 1854-1972, 1882-11-01
A REVOLUTION IN CARVING.
New Methods and Their ADVANTAGES
The Education of a Carver
From the Detroit Free Press.

From the Detroit Free Press.
Speaking about carving, there is a prospect
now that in our best circles, within short time,
the old custom of making the host demolish the
Kindred poultry at dinner will become extinct.
and that servant at sideboard will take
handsaw and a can Of nitro glycerine and shat
ter the remains, thus giving the host chance
to chat with his guests instead of scattering
them with dressing, and casting gloom and
gravy over the company.
This is a move for which have long contend
ed. 1t places the manual labor Of dinner
where it belongs, and relieves a man who
should give his whole attention to the enter.
tainment Of his friends at table. You would not
expect your host to take off his coat and kill the
fowl in your presence, in order to show you that
1t was all on the square, and 1t Is not customary
to require the proprietor to peel the potatoes at
table for his guests to prove that there is no put
up job about it.
Therefore claim that the lamented hen NAV
be thoroughly shattered at side table by an
athlete at 81 per week, and still good faith to-
ward the guest be maintained. If any one be
doubtful or suspicious, etiquette will permit
him to stand by the side of the hireling carver
better fun for him to sit at the table, and if the
parts given him are not satisfactory, he can
put them in his overshOes pro tem. and casu-
ually throw them out the back door while the
OLHeT guests are llStculuk 10 the "Mal0eNS
Prayer in the parlOr.
Under the new deal the host will eniOy the
dinner much more than he used to with his
thumb cut off and quart Of dressing in his
lap. No man feels perfectly at home if he has
to wrap up his cut finger in rag and then
scoop handful of dressing out Of his vest
pocket. Few men are cool enough to do this.
laughing heartily all the time and telling some
mirth-provOking anecdote meanwhile
1t is also annoying to have twenty guests ask
q {E u vlr 81
only three animals cooked. and neither one
of them had particle of dark meat about her
person. Lately 1 have adopted the plan of
segregating the fowl by main strength, using
the fingers when necessary, and then wiping
them in an off-hand manner on the table-cioth.
hen we ordered, so that we might have an
abundance Of dark meat II the servant saws
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 relics as may be at hand. This
smpliies the matter, and places me In q far
more agreeable place relative to the COMPANY.
My great success, however. in carving is mainly
confined to the watermelon. The watermelon
does not confuse me. always know where to
find the joints, and those who do not like the
inside of, the melon can have the outside. Now,
my great trouble with fowls is, that one day
have Nebraska chicken. and the next trip have
to assassinate Mormon shanghai pulet, with
IL.
This makes me nervous, because they are SO dis
similar and their joints are in different places.
The Mormon hen Is round shOuldered, and her
collar bone is more on the bias than the Ne
braska fowl. This gives a totally different ex-
preston to her features in death, and as have
said, destroys the symmetry of the carve.
began my education insthis line by carving
butter in hot weather, and gradually led up to the
quail on toast. In carving the quail, first mort
gage your home and get the quail. The quail
should be cooked before carving, but not until
the chronOmeter balance and other organs have
been removed. Place your quail on the toast in
knife down between the shoulder blades, bisect
the polonaise.
Another method ia to take the quail by the
hind leg and eat it, asking the guests to do the
same. This breaks up the feeling Of stiffness
that is apt to prevail at formal dinner party,
and. while each one has his or her nose Inn
mersed In quail, good feeling cannot fail to show
itself. BILL NYE.