Morris tribune., 1886-06-16
CARVING.

To carve we'll Is an accompaniment
every lady and gentleman should strive
to acquire, for it is not only Il graceful
one but is Il source Of CconOmy,-a saw
inc 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 skiltully
carved can all be used, while if torn and
badly cut much will be unfit in appear
anCc to serve.
1t is not difficult to learn TO carve well.
Attention to the proper mode, and pa
tience in the efforts to learn, are all that
is necessary to acquire Il thorough know
ledge of the art. Perfect ease i'll hand
ling the knife and Joints OF the first inn
portance, rs all cNertion 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
lone. thin blade, well sharpened, should
be used for large joints, ham or turkey;
short, narrow. sharp-pointed one for
chicken OF 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: ''lt is lad
down as Il rule by many that one must
not stand up when carving. Ii a person
is tall, or the chair is qtite 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 a 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, ii fashion and common
sense come in collision, we think the
latter will conquer.
The dish.-whch 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
Nd Put the fork into the breast and
take off the wings and legs first without
turning the fowl, then cut out the breast
| bone, 50 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 a 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 tcnderloin 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 leo 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.
! A ham can be carved in several ways:
| By cutting long, delicate slices through
| the thick fat down to the bone; by run
| ming the point of the knife in q circle in
| the middle, and cutting thin, circular
| slices, thus keeping the ham moist; or
| by beginning at the knuckle and slicing
| upward The last mode is considered
| the most economical.
Tongue.-A tongue should be carved
I 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 a portion of the fat
which is at the root.
A loih 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 4 breast ofveal the breast
and briskct should be separated and then
cut in pieces.
Roast pig should have the head re-
| moved before coming TO the table. Cut
off the legs, joints at tic knee, and divide
the ribs.
A leg of venison must be cut deep
| down to the bone that the juice may run
free, then large, thin slices should be
I cut from the broad end.
A saddle of vcnisOn-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 venison
should always be jointed by the butcher
before cooking, and then they are readily
carved.
Fish-In carving fish some practice Is
Eneedful in order to prevent the flakes
from breaking.
| In carving salmon a portion of the
back and belly should be served to each
person. The choicest morsels of all large
tfish 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 upper part. In serving shad
or mackerel part of the roe should be
| put on each plate. The fins of the turbot
are considered dclicacy. Fish is usual
lily placed on dish undcrpart upper
most, as there lies the best part. In
carving fish fish-knife should be used,
and if handled with lightness of touch
| and dexterity the person using it will
find very little trouble in carving with
1 it.-Eiiza II. Parker, IN Good House
| keepjng.