The Penn's Grove record., 1882-06-10
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 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 of
placed on the dish. In taking off the
wing, the joint only must be divided
with the knife, for by lifting up the pin
ion ofthe wing with the fork, and then
drawing it towards the legs the mus
cles will seperate in a much better
form than you a effect by cutting
with q 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 are taken off by putting in
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 he
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. A 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 a portion of the stufing
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
lfOlu Onc cnu w lAO othci Vi ehc ppiN
or across. A goose or duck should oe
cut with a many slices from the
breast as possible, and serve with q
portion of the dressing to 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 a shoulder from
the carcass on one side and then dc
the same thing with the leg. Divide
the ribs, which are frequently consid
cred the most choice part, into two o.
three helpings, presenting an ear OF
jaw as far as they will go, and plenty
of sauce. Some persons prefer the les
because not so rich or luscious as thu
ribs. The neck end, between tn,
shoulders, IL also sometimes preferred
The Joints may be divided into tw
each, or pieces may be cut from them
In carving beef, mutton, lamb ant
veal, thin, smooth and neat slices ar
desirable cut across the grain, takinI
care to pass the knife through to tn
boue of the meat.
A ham may be carved in severa
ways. First, by cutting long, delicat
slices, through the thick fat, in tn
centre, down TO the bone; oil by run
ming the point of the knife in the Gil
Gle of the middle and cutting thiI
circular slices, thus keeping the har
moist, and last and most economically
by beginning at the knuckle and sli'
ing upward.
A tongue should be carved rs thi
as q water, its delicacy depending
| great deal on this, and a weli.ct
r tongue will tempt the most fastidiouI
A beef's heart should also be cut
the same way.