Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1886-06-05

Carving.

To carve well is an accomplishment
every lady and gentleman should
strive to acquire. for it il not only a
graceful one but is a source of economy,
"a saving of time and food because
when thoroughly understood no time need
be wasted in awkward attempts to nnd
the joints, and the meat neatly and skill
fully carved can all be used, while if tom
and badly cut much will be unfit in ap-
pearance to serve.
II is not difficult to learn 10 carve we'll.
Attention to the proper mode, and patience
in the efforts to learn, are all that is Beces-
sary to acquire thorough knowledge OF
the art. Perfect ease in handling the knife
and Joint is of the first importance, as all
exertion is very much out of place, show
ing great want of skill on the part Of the
carver,-or extreme toughness OF the
meat.
A good knife is necessary to enable one
to do the work with dexterity. A long,
thin blade, well sharpened, should be
used for large joints. ham or turkey; a
short, narrow, sharp-pointed one for
chicken. or small game. The position in
carving is a question open to dispute.
Some authorities say it should always be
done sitting, while others maintain that
personal convenience should be consulted
A well.known writer on table manners
says on tie subject: SIT is laid down as
rule by many that one must not stand up
when carving. If person is tall, or the
chair is quite high, there is no doubt that
it may be more graceful. quiet way to
keep the seat while carving, especially
when that which is to be served is
small, requiring very little skill. But
when there is a large piece of beef, NUT
ton or ham, it is certainly easier and, to
our eye, more graceful TO carve standing.
This is one of the cases where, if fashion
and common sense come in collision, we
think the latter will conquer"
The dish, which should always be OF
good size, must be placed so near the car
yer as to give him, or her, full control OF
it, Fowls should be placed breast up.
Put the fork into the breast and take off
the wings and legs first without turning
the fowl then cut out the breast bone, so
as to leave the well Drowned skin over it.
as also the white meat. Then cut off the
side bones and divide the carcass which is
left, ia two, from the neck down, leaving
the rump on one part to be served in a
separate portion. Then remove the second
joint from the leg, and the wing, as they
are much more easily managed on the
plate than when thoroughly dissected.
A sirlon of beef should be placed on
the dish with the tenderloin underneath.
Thin-cut slices should be taken from the
side next the carver, then turn over the
roast and carve the tenderloin. A por-
ton of both should be helped. Be careful
to cut across the grain of the meat.
A leg of mutton should be carved across
the middle of the bone first, and then
from the thickest part until the gristle is
reached. A few nice slices can be cut
from the smallest end, but it is generally
hard and stringy.
A ham can be carved in several ways ::
BY cutting long, delicate slices through
the thick fat down to the bone by running
the point of the knife in circle in the
middle, and cutting thin, circular slices,
thus keeping the ham moist; or by begin
ming at the knuckle and slicing upward.
The last mode is considered be most
Tongue-A tongue should be carved in
very thin. delicate slices, its delicacy de-
pending very greatly upon attention to
this. The slices from the center are con-
sidered the most tempting, and should be
cut across and the slices taken from each
side with portion of the fat. which is at
the root.
A loin of veal-Begin at the small end
and cut the ribs apart Cut of piece Of
the kidney with the fat, and help each
plate to some.
A fillet of veal should be cut first from
the top, and in breast OF veal the breast
and brisket should be separated and then
cut in pieces.
Roast pig should have the bead removed
before coming to the table. Cut off the
legs, joint at the knee, and divide the
the ribs.
A leg OF venison must be cut deep
down to the bone that the juice may run
tree, then large, thin slices should be cut
from the broad end.
A saddle of venison-Cut thin, even
slices from the tail towards the upper
part on each side. Venison should al.
ways be served hot, on well-warmed
plates.
Loins of veal, mutton or vension should
always be jointed by the butcher before
cooking, and then they are readily carved.
Fish-ln carving fish some practice is
needful in order to prevent the flakes from
breaking.
In carving salmon a portion of the back
and belly should be served to each per.
son. The choicest morsels of all large
fish are near the head, then the thin parts
come next. the flavor OF the parts nearest
the bone is never equal TO those on the up
per part. In serving shad or mackerel a
part of the roe should be put on each
plate. The fins of the turbot are consid-
cred a delicacy, Fish is usually placed
on dish under part uppermost, as there
lies the best part. 1t carving fish fish
knife should be used, and if handled with
lightness OF touch and dexterity, the per