Evening capital. (Annapolis, Md.) 1884-1910, 1886-03-09
CARVING.

ing of time and food, because when
thoroughly understood no time need be
wasted in awkward attempts to find the
Joints. and the meat neatly and skiIfullv
carved can all be used, while il torn and
badly cut much will be unfit in appear
ance 10 serve.
II Is not difficult to learn TO carve well.
Attention to the proper mode, and pa
tience in the efforts to learn, are all hat
Is necessary to acquire thorough know
ledge of the art Perfect ease in hand
ling the knife and joint is of the first inn
portancc, as all exertion is very much
out of place. showing 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 question open to dispute
Some authorities say it should always be
done sitting, while others maintain that
personal convenience should be consult
ed. A well-known writer on table man.
ners says on the subject: 1T is laid
down as rule by many that one must
not stand up when carving. If a person
is tall, or the chair is quite high, there
is no doubt that it may be more grace
full, 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 large
piece of beef, mutton or ham, it is Ger
tainly easier and, to our eye, more grace
full to carve standing. This is one of
the cases where. if fashion and common
sense come in collision. we think the
latter viii conquer
The dish, which should always be OF
good size, must be placed SO near the
carver as to give him, or her. full con-
troll 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-browned
skin over it. as also the white meat.
Then cut Off the side bones and divide
the carcass which is left, in two, from
the neck down, leaving the rump on one
part to be served in 4 separate portion.
Then remove the second Joint from the
leg, and the wing, as they are much
more easily managed on the plate when
thus thoroughly dissected.
A sirloin OF beef should be placed on
the dish with the tendcrloin 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 care
full to cut across the grain of the meat
A leg of mutton should be carved
across the middle of bone first, and then
from the thickest part until the gristle is
reached. A few nice slices can be cut
from the smaller end, but it is generally
hard and stringy
4 ham can be carved III several Ways:
By cutting long. delicate slices through
the thick fat down to the bone; bv run
ming the point of the knife in circle in
the middle, and cutting thin, circular
slices. thus keeping the ham moist; or
by beginning ut the knuckle and slicing
upward. The last mode is considered
the most economical.
Tongue. "A tongue should be carved
in very thin, delicate slices, its delicacy
depending very greatly upon attention
to this. The slices from the center are
considered 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 off 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 a breast Of veal the breast
and brisket should be separated and then
cut in pieces.
Roast pig should. have the head re-
moved before coming to the table. Cut
offthe legs, joints at the knee. and divide
the ribs.
A leg Of yenison must be cut deep
down TO the bone that the juice may run
free, 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 weIl-warmed
plates.
LOins of veal, mutton or venison
should always be joinfed by the butcher
before cooking, and then they are readily
carved.
Fish In carving fish some practice is
needful in order TO prevent the flakes
from breaking
In carving salmon portion of the
back and belly should be served te each
person. 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 i never equal TO those
on the upper part. In serving shad
or mackerel q part 0f the roe should be
put on each plate. The fins Of the turbot
are considered delicacy. Fish i usual
" placed on dish undcrpart upper
most. as there lies the best part. Ia
carving fish q fish-knife should be used.
and il handled with lightness Of touch