The Salt Lake herald. [volume] (Salt Lake City [Utah]) 1870-1909, 1890-07-20
Some Points on Carving.

Some Points on Carving.
gentleman should not only know some
thing on sauces, but also the proper way to
carve different meats, game and poultry.
Now a-days too many hosts are obliged
when they entertain, 10 appeal TO some one
of their guests for assistance In carving.
something that may be annoying to the
former and certainly is troublesome to the
latter. The first thing to be seen to by
those who wish to carve well is that they
have the kinds and sizes of forks and cary
ing knives, and that the knives are well
sharpened and the forks are strong and
well pointed. In order to carve well it is
well TO stand up, and as the pieces are cut
oil they should be placed collectively on a
dish to be handed round the table so that
each person may select the piece that he or
she prefers
ANY one can serve fish, we often hear
remarked. OF course, but how does it look
"hen pulled TO pieces. To serve a trout
mark with tish knife line starting from
the head and extending within two inches
OF the tail and then draw other lines start
ing from this one and running to the sides
OF The fish. A salmon is served in the same
way as trout, while blue fish should be
large bone and cut the fish into pieces in
such way as to give each person a portion
OF the back and belly The head of a piece
should be offered to lady. Barbels are
served IN the same way as trout and club
the same as pike. Nearly every man you
meet carves leg of mutton badly. and vet
us tenderness almost always depends upon
the way the slices are cut off. There are
TWO ways of doing this. When YOU see
that the leg is from a sheep of good breed,
and that 1t Is really tender, take hold of ii
py the knuckle with the left hand. and then
cut the slices perpendicularly from the
1olnt TO the bone of the filet; then remove
the muscle from the knuckle: next turn the
deg over and slice off the back portion. For
this essentially primitive way of carving
gourmetS substitute carving by curvilinear
slices, which renders the piece more sucu-
lent. But neither of the ways of carving
leg OF mutton should be resorted to ex
cept when the meat is of the best quality
and OF great tenderness. In other cases.
the best way to proceed Is to cut horizon
tally instead OF OBSERVATION-DISCLOSURES is.
cut OF the slices parallel with the bone; the
slices should be cut very thin and when
sufficient number have been sliced off Won
should plunge the fork into what remains
OF the leg several times and let the gravy
run over them. A few drops of lemon mice
and little pepper and salt added will i'm
prove Tue Hayor amazingly. Americans
nave mucn to learn about carving game.
Inc wild duck is not always tender bird.
ana IL can be made tolerably tough in the
Kitchen. a canvasback duck should never
De COOKED less than fifteen or more than
eighteen minutes, and then in a very hot
oven. 1t should be carved in slices. and in
cutting the wings and thighs are sacri-
ncec. Most wild ducks should be served
SO underdone that the blood will run when
ThpV mn. +l..os sd 6
should be squeezed in their blood: also. add
few drops of oil, little salt and some
pepper. after which let the slices soak for
some minutes IN the gravy thus prepared
before they are handed around. In the
case OF teal duck, there's 10 need of cutting
OF the legs and wings. a woodcock
should not be drawn: what drops from if
when cooking should be caught on toasted
piece of bread on which the bird is TO be
served. seasoned with salt pepper and
lemon juice. In carving first remove the
legs and wings; then divide the body length
wise. The wing is the most delicate NOR
sci, but the thighs have more flavor. Do
not throw away the legs and bones, unless
You wish to commit high culinary treason.
Mashed IN a mortar they will do for PURGE
that will give an excellent flavor to a black
gravy, which you ought to serve with the
bird. French gourmets enclose the head of
this bird In a coating of tallow, broil over a
candle flame and then eat it. 1t is only a
mouthtul, but 1t is divine morsel. Snipe
should be cut in two longitudinally. To
carve partridge, first remove the right
leg and wing, then those on the other side.
and next divide the body in the lengthwise.
Only young cartridges should be roasted:
the older birds are better made I'D in sal
amis or stews. Quail is best served in a
thin slice of bacon and enclosed in a grape
leat. Ii is also cut in two, like real reed
rall BIRDS, and larks may be treated in the
same way.
The thrush is treated like the Quail, but
II may be carved either limb tor limb or cut
IN two lengthwise. The first TURKEY cock
ever seen IN France was served up on the
10th day of November, 1870 on the occasion
of the marriage of Charles TX and Eliza
beth, Of Austria. There are more WAYS
than enc of serving a turkey. One wavis
TO cut from the breast square slices. and
proceed in the same way with all the feshy
parts of the bird. Though this is an EASY
way for the carver, it has the drawback of
allowing all the natural gravy to escape
and leave all the most delicate mors.ls
chnglng to the carcass. Or YOU may re
move the legs separately, place them to one
side, and then do the same with the wings.
but cut them up in pieces of suitable size;
next cut OF the white meat as close to the
carcass as POSSIBLE, and, lastly, break I'D the
carcass. A third way, after the wings have
been removed IS TO break the carcass above
the crupper, which remains attached to the
legs and forms 4 sort of hood. yuigarIy
called the bishops cup" This is a good
way to serve. Carve when there are only
few personal at the table: if the guests
are numerous the second way is the best.
Chickens and capons arc served very much
the same way as turkeys. The legs make
two pieces, the wings three, TIE white meat
is left in Whole slices ard the carcass is
separated into six pieces. Chickens and
capons are much improved by the use of
trUfdes, but truffies cannot be obtained
everywhere. MoIiere owed the title of one
OF his masterpieces to truffies He was
dining at Chantilly with the Prince de
Condo and the secretary of the Papal Nun
clio, purple faced, red-nosed monk, who
never opened his mouth except to fill it
with food. The only thing lie said during
the rep2st was when the second course
came on, ana then clasping his hand in
great delight at the sight of second great
dish of truffies he exclaimed: ssTartoffaIh
tartofalziv'-the Italian name for this