The semi-weekly miner. [volume] (Butte, Mont.) 1882-1886, 1885-12-30
CARVING.
A"'"rmsaion Which Will be Anrr.,,....
ny Nest Husbands.

W. <APUT0CtAGAA
ny Nest Husbands.
Except in the case Of vary ,.r..
JOINTS and a number to carve for. # i
a mistake to suppose that carving 70.
quires physical strength, and ia there.
lore a mans task rather than a WON.
an s. 1t requires kmack. a little manual
d~exterity' a slight knowledge Of
anatomy, which may be verv o,;cklv
learned, and, above all, a sharp knife.
one OF the first duties of a carver is to
learn when possible, the tastes Of
those he is serving. In carving for a
family it is easy to remember that So.
and-so likes a little fat, some one else
kes 1t well done. another does NOT
mind it %underdone. In this wav a
great deal is used that would Otherwise
be left on the plates. Some people find
t very difficult to understand that
every one does not like exactly what
they like themselves and this is a yerv
annoying fault in a host who makes q
virtue OF renouncing some tidbit in
favor OF a guest who would rather be
without it. As a rule, beef should be
II thin, mutton thick, veal thin,
pork medium. The thinner DO led
beef is cut, the tastier it is,
but it should be cut in long slices,
not l scraps. keeping the Joint
level from end to end. his should be
done in the case of all solid Joints, like
round of beef, fillet of veal, etc. You
may sometimes see a reckless carver
sliclng away all on one side, and en-
t.rely spoil ng the joint tor rcappear-
ance on the table. A leg of mutton is
very straightforward carving. 1t
should be cut first on the round, not
the flat side of the leg, and in slices
about half an inch thick; and when
cold turned up the reverse way. A
wing rib OF beef, or the upper cut of
sirlo n, requires particularly good cary
ing to preserve its appearance if want
ed cold. 1t should always stand with
the end of the RIB to the right hand of
the carver, the bone where the marrow
is to the left. and be cut from right to
lcft-a clean long cut right down to
the bone, and straight along to the end
OF the rib. Very often there is a tn n
bone or a thick p ece of gristle, VIII Oh.
t your knife is not a keen one. will
balk your start; but tn is easily re-
moved. The meat. if well cut, should
stand up stra ght and even as a wall. \
shoulder of muttol is a joint n never
enjoys cary ne. The first tn ng to be
done is to probe it gently with the cary
ing fork. rather near the knuckle.
to ascertain on which side Of
the bone the depth of meat lies, and
there make your first cut. If the joint
is likely to come to table cold. it is far
bettcr-:f it can be avoided-not to
make that first cut while it is hot.
Turn the joint oyer and cut level slices
from the under side. These are better
hot than cold, and the upper surface of
the Joint is thus preserved intact.
There is a ridge of bone, a kind OF
small Alps. running along the blade
bone of a shoulder OF mutton. the line
Of which can only lie learned by long
pract &c. A LON should always be cut
the way the bone runs; so With a neck.
1t is very wasteful to cut a loin length
ways. and it is rarely done, except with
a whole saddle. If less than Il chop Is
| rcgu red, it is quite as easy to cut n
| slice Fl ON a ,oln OF lnuttOn as from 4
| rloin of beef. A carelessly cut chunk
| conta rs more meat really, but looks
| much less. than a deity GU!
slice of mode ate thickness; and
by a pract' cal hand thu.
latter is served W. tn as much rapdit.y
as the former. In carving poultry anu
game. skill is required rather Than
strength. Unless your bird IS e.
tremely tough, a very 81 ght tw st will
divide the Joint, provided you know
where to find t.
Turkey is an easy bird to carve. as
| the breast, VIII ch is often sufficient io'
the first day, has simply to be cut intc
lone leyc! slices. The legs are usually
bro led or devlled on the second day
A goose is begun in the same way, ano
the legs and wings taken. if necessary.
With fowls, the two wings are taken OF
first. the liver wing being considered
the greater delicacy; then the merri;'
thought. which Les between the wings
The breast. unless in a very large rd
is ONLY sufficient to supplement othel
parts. The great thing is to learn ex
aCtly NN2Tc CHc Jo'ho VI o ~
and DIV de it. W tn a good sweep O
white meat attached; and SO wit
the merry-thought, which the light
est touch divides. If the carve
knows where to give that touch wit
Young birds the legs may be taken o
by simply pressing them outward W.T.
vorr KIN fe. stead;,n the bird mean
VIII lie W tn your fork; a touch Will the
,eparatc the sinew OF the joint. In
backs of b rds are very ~succulent' an
.I.vide INTO two or three pieces TO
home consHmpt on, but are not genei
ally used for cJmpan;. With a raoo
the legs arc taken off first and the nac
divided into three or four pieces. IN
is easily done by placing your Tor
firmly through a joint OF the spine. IN
us NC your knife as a lever, to oeno
portion upward. The front legs e :
shoulders have but little on them IN
: hind lers are good anu meaty' put I'll
back is the best part. A hare oelns
t larger an NAL. may have good 81, C.
+ larcn from its back before being d!
membered.-Harper's Basar.