Evening star., 1885-06-06
Carving.
Car
From Harper's Bazaar.


Except in the case Of very large joints, and a
number to carve for, 1t is mistake to su pose
that carving requires physical strength, and is
therefore mans task rather than woman's
1t requires knack, little manual dexterity
slight knowledge of anatomy, which may be
very quickly learned, and, above all, q sharp
KNIFE. One of the first duties Of carver is to
learn, when possible, the tastes Of those he is
serving. In carving for family 1t is easy to re-
member that so-and-so likes Il little fat, some one
el.e likes it well done, another does not mind it
underdope. In this way great deal is used that
people mud it very diIicult to understand that
every one does not like exactly what they like
thslnseiys., and this is very annoying fault In
a iT'st who makes u virtue of renouncfng some
1a6lt In favor Of guest who would rather be
Without It; As rule beef should be cut thin,
mutton mutton thiHk. ;i veal thin, pork medium. The
bat it should be cut in long slices, not
dao in scraps; hssPns the Joint levei from
nIiet of veal, etc You may sometimes ] see Sse;
rsekle.s carver slcing away all on one SIDE, and
the table. a leg Of mutton is very straightlor-
ward carving. II should be cut first On the
about half an inch thick; and when cold turned
up ,he reverse way A wing rib OF beef, or the
upper cat of sirloin, requires particularly good
cold. Il should always Stand With the end i', of
shsver shs rib the to noas TIE 5shs band Of the
to the left. and be cut from right to lert-a
clean long cut right down to the bone, and
straight along to the end Of the rib Very often
tuere is u thin bone thick piece of gristIe
which, if your knife is not thick one, will balk
yoAr staft; but this is easily removed. The
meat meat Well & sYt should sd9 stand up straight and
70 bs done 70 Ssob: gently with the the taHs earV
N which side Of the bone the depth Of
meat LEG, ana there make your first
colo cold the II !eiSs hEey to come on to table
not to make that Hrst cut while it is hot. Turn
tae joint over and cut level slices from the
the upper surface Of the joint is thus preserved
Y act, There l. ridge q bone. kind OF small
Alps, running aions the Fiade bone Of shoulder
awaSs Ss s tke sce way the 'Gan bone sh9as runs
a loin lensthways, and il is rarely done,
except with whole saddle. If less than
snnog sng Is rssqired, II isauite as easy to cut
slice nom & lejn OF mutton ~ from a sirloin of
beef. csreess|y cut chunk contains more
meat really, but looks much les, than a deity
tlcea hand the latter Is served with as much
rapidity as the former. In carving poultry and
Y4aIne, sAlil = required rather than strength.
ulesS your bird is extremely tough, very
slight twist will divide the JOINT, provided YOU
know where TO ind it.
which il ofsen sufficient for the first day. has
simply 70 be cut In long level slices. The legs
are usually Dfoueu or QeSIed on the second
daE. goose is begun in the same way and
the leYs and wings taken, If necessary. With
ioWls the two wings are taken of first, the liver
then the merry-thought. which lies be.
tweea the wings; The breast, unless in
u very large bird, is only sufficient
to to Supplement- other parts, The great
wing is, and divide IT, with good sweep Of
thought, which the lightest touch divides, il
1he carver knows % ~ where to give that touch.
simply pressing them outward with your
knite. steadying the bird meanwhile with your
fork: touch will then separate the sinew Of
the Joint: The backs Of birds are very succu-
lent, and divide tnto two or three pieces
for home consumption, but are not gener-
aliy used for company; With a rabbit the legs
are taken OF first. and the back divided into
three or four pieces. This is easily done by
placing your fork firmly through a joint of the
spine, audusing your knife as lever to bend
a portion upward. The mont legs or shoulders
nave but little on them, the hind legs are good
and meaty, but the back is the best part.
hare, being u larger animal, may have good
slices taken from its back before being dismem-
bered.