The Sentinel. [volume] (Trenton, N.J.) 1880-1882, 1882-06-24
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 by which they are Sc
cured 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 of the
wing, the joint only must be divided
with the knife, for by lifting up the pin
ion of the wing with the fork, and then
drawing it towards the legs the mus
cles will seperste in q 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 ifl he
fowl be young and well done; the
neck bones are taken off by putting ia
the knife and pressing it under the
long, hard part of the bone; then lift
the neck bone and break it off 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 De
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. 4 turkey should not
be divided 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 portion Of the stuffing
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 De
cut with as many slices from the
breast as possible, and serve with
portion of the dressing 70 each plate.
When the meat is all carved, and not
till then, cut off the joints; but, OBJ
serve the joints of water fowls are
wide spread and go 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
and ears. Separate shoulder from
the carcass on one side and then do
the same thing with the leg. Divide
the ribs, which are frequently consid-
cred the most choice part, into two or
three helpings, presenting an ear or
jaw as far as they will go, and plenty
of sauce. Some persons prefer the leg
because not so rich or luscious as the
ribs. The neck end, between the
shoulders, is also sometimes preferred.
The joints may 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
bone of the meat.
A ham may be carved in several
ways. First, by cutting long, delicate
slices, through the thick fat, in the
centre, down to the bone; or by run.
ming the point of the knife in the cir
Gle of the middle and cutting thin,
circular slices, thus keeping the ham
moist. and last and most economically
by beginning at the knuckle and clio
ing upward. FAft
A tongue should be carved as thin
as wafer, its delicacy depending
great deal on this, and a well.cut
tongue will tempt the most fastidious.
A beefs heart should also be cut in
the same way.