The midland journal. (Rising Sun, Md.) 1885-1947, 1889-02-01
Ladies' Department.
A Useful Accomplishment.

ease. 1t may be just as we'll to say at
once that people whose carving is done
by butler can have no interest in this
article, but any one who as guest in
house where buffers are unknown,
has watched the struggle of a hospit-
able, polite, but awkward host, as he
wrestled with the festive goose, or tur-
key, will appreciate the necessity for
every one young and old, to learn to
carve if he is ever to play the part of a
host.
/ was once the guest of a very jolly
gentleman, who possessed every genial
quality. On this occasion, however,
the lady had famed her wrist and a fine
turkey was placed before her husband,
who proceeded to attack it in anything
but scientific manner, and finally, by
a peculiarly undexterous twist, succeed.
ed in landing 1T in front of a guest, to
whom be transferred the dish and carv-
ing implements, saying: "This is the
first time I ever saw a bird fly, after it
was cooked; it evidently prefers being
dissected by you" Such accidents are,
however, generally attended with more
awkwardness both to guest and host. It
is necessary, too, to learn which are the
choicest morsels, so that a guest may
not be sighted unintentionally.
The under-part Of fish is the best,
for which reason it should be dished
with that part uppermost. The flavor
of the parts next the bone is never SO
good as that of the under.parts. In
helping fish withs'roes, put part of
the roe on each plate.
Of all large fish, the choicest pieces
are next the head, the thin pieces es-
teemed next. The position that the
carver should take is point wherein
authorities agree to differ. A we'll
known writer says "a person must not
stand up" This is very well if the
chair is high and the carver tall, in
which case it is undoubtedly more easy
and unostentatious to remain seated
It is unnecessary also to stand if the
meat to be carved be small, such as
steak or loip which if properly upjoint,
ed by the butcher, is very readily carv
ed. But In case Of large roast of beef,
or large turkey, or baked or boiled
ham, it is to my eye more graceful to
carve, standing.
The dish should always be of good
size; much larger than the meat tits
intended to hold, in order to give room
for the joints and slices, which must be
laid aside until enough is carved to be-
gin helping, Fowls should be placed
on the dish breast up. Put the fork
into the breast, and hold it with the
left hand while you take off the wings
and legs. Then cut off the white meat
in thin slices; take out the breast bone
leaving the we'll Drowned skin over it,
and after cutting off the side bones,
divide the remainder in two from the
neck downward. Give a portion Of
each, light and dark meat, to each
guest.
A short, narrow, sharp. pointed, and
very sharp knife is best for poultry and
game.
In carving rib-roast, cut thin slices
from both the outer sides in order to
give your guest choice OF rare, we'll
done, or medium. A sirloin of beef
should be dished with the tenderloin
underneath, and after a number of thin
cut slices have been taken from the
side next the carver, the roast should
be turned over and the tenderloin carv.
ed. A portion OF both should be help
ed. Always cut across the grain of the
meat. A large experience with carving,
has convinced me that good carving is
the exceL ton, not the rule. For large
joints, turkey or ham, long, thin,
and well sharpened blade is essential to
good work. A leg of mutton should
be first carved across the middle of the
bone, slicing towards both ends. When
it has been economically carved in this
way the first day, the part cut away is
sometimes filed with nicely mashed
potatoes, smoothed over to take the
former shape of the leg. and heated in
aquick oven for the next days dinner.
The delicacy ola tongue depends