Southern standard. (McMinnville, Tenn.) 1879-current, 1883-01-13
CARVING.
An Accomplishment which Every
Young Man Should Acquire.

This is an accomplishment which
every young man should strive to ac-
quire. Its usefulness, when called up
on to perform the duties of host or ac-
cidently to assist lady friend in serv-
ing her guests, can only be appreciated
by utter absence of it. Like swimming,
once acquired, it is never forgotten.
Hence, even the most impecunious
among the sex may learn it, with fair
reason to expect to use it, even in the
course of most precarious life.
Fowls are perhaps the most readily
carved, because their anatomy is sim
pie, and with sharp pointed, keen
edge knife, first the wing, then the leg
and then the delicate breast, can be
separated without an eXertion or NOV
ing from the chair. 1t is essential to
know this simple task however, other.
wise no task appears more HerculAan,
to say nothing of the imminent danger
the guests are in of having their wear
ing apparel bespattered and creased by
the promiscuous particles of gravy,
dressing and odd bits of the bird that
may have been loosened during the
belaboring of it by the unbeloved dis.
sector.
Next in line Of difficult joints to
carve is the sirlon roast of beef, especi
ally where the carver desires to serve
the guests with an equal division of
tenderloin and loin cuts. The rib in
between becomes the actual bone of
contention, and unless removed by
the butcher, can only be avoided by
the most adroit manipulation Of the
cutlery. The tenderloin in this case
can be run around with the long, keen
knife, ana thus removed entirely from
the bone, and afterwards cut into
slices as desired the same process can
be applied to the loin part, and il
done quickly, the meat will not become
cold.
A saddle of mutton or venisOn is
more difficult to carve even than the
sirloin; though to an experienced car
, yer neither is troublesome. Long cuts
down the back bone, from one end OF
the saddle to the other, ale the first
moves, and these give the srloin; anC
then from the rump side these slices Of
fat should be cut, to about equal pro.
portions of quantity to the first. Turn
ing the saddle upon its back, the ten
/ derloin will be found adherng to the
, inside, to cut out which the knife
= should be inserted at the upper end
7 Of the choice bit, and drawn back t.
! tine other end, after which pass the
e blade under the meat and near to the
backbone and ribs, and the entire peic,
! will come out. This cut is rarely done
D except when the saddle is served
5 second time, and the top cuts hav
t been consumed
The forequarter of lamb or mutton
+ is rather troublesome to carve, yet by
passing the knife under the leg, AM
I disjointing it the ribs are exposed an,
n both bone and meat being tender the
Il are easily separated. The above sug
gestions, if followed carefully, wi
d make fair carver of any one, an
e prevent their doing what an awkwar
u gawky person invariably does whe
u called on to do the carving of a famil
Is Such persons make an onslaught upo
g the joint as though angry at il
q and consequently gouge out grea
n hunks, and not unfrequently servin
l. such quantities to a portion of tn
D. guests as to leave others with nothin
ps This once actually happened with
* family at Xmas times. A ten-poun
x turkey was set upon the table; the III
Is skilled carver attacked it; one lady g,
Id the wing and breast from one side, a
other Jared similarly, while the lie.
went to two Others, and the carcass
the fifth, leaving three children, Il
lady of the house and himself wi
~ out any. Bring in another bird
' cried the blowing, putting, pater fan
III las; hnt alas the only one in Il
III house was gone.
ne Carving at the table is an open que
on ton, so far as to its propriety. Maj
u' argue that it is more sociable when t
an host carves and helps his guests otht
IL think to the contrary. Certainly lift
de host is an expert, to look at the OPT
en- alton is agreeable, and the meal not u
it duly retarded, nor does it prevent h
fror, oo,,x,ars;nc, NTH HE o,roets