Middlebury register. (Middlebury, Vt.) 1886-1937, 1886-02-26
bouseholo Copies.
CARVING.

every lady and gentleman should strive
to acquire, for it is not only graceful
one but is source of economy a saving
of time and food, because when thorough
w understood no time need be wasted in
awkward attempts to find the joints, and
the meat neatly and sBillfully carved can
all be used. while if torn and badly cut
much will be unfit in appearance to
serve.
1t is not difficult to learn to carve we'll
Attention to the proper mode, and pa
thence i'm the efforts to learn, are all that
is necessary to acquire thorough knowl-
edge of the art. Perfect ease in hand
ling the knife and Joint is of the first inn
portance, 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 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 the subject sit is laid down as
n rule by many that one must not stand
up when carving. If Il person is tall or
the chair is quite high, there is no doubt
that it may be a more graceful, quiet
way to keep the seat while carving, es-
pecallv when that which is to be served
is small, requiring very little skill. But
when there is Il large piece of beef, NUT
ton or ham, it is certainly easier, and, to
our eve, 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
carver 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 "a to leave the well-browncd 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 serv-
ed in IA separate portion. Then remove
thn Snnnnl ipipt from thn lnU and rho
wing, as they are much more easily man
aged on the plate when thus thoroughly
dissected.
A sirloin 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. \ por-
ton of both should be helped. Be care
full to cut across the grain of the meat.
\ leg of mutton should be carved
across the middle of the bone first. and
then from the thickest part until the
gristle is reached \ few nice slices can
be cut from the smaller end, but it is gen
orally 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 a circle in
the middle, and cutting, thin, circular
slices, thus keeping the ham moist or by
beginning at the knuclile and slicng
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 IA piece
of the kidney with the fat and help each
plate to some.
A tillet 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.
ed before coming to the table. Cut Off
the legs, joint at the 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 cut
from the broad end.
A saddle of vension-cut thin, even
slices from the tail towards the upper
part on each side. Vension 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-In carving fish some practice is
needful in order to prevent the flakes
from breaking.
In carving salmon portion of the
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