Daily independent. [volume] (Elko, Nev.) 188?-1915, 1896-12-10
No. I37.
HOW TO CARVE WELL.
An Expert Explains the Cutting Up of
Roasts and Fowls.

An Expert Explains the Cutting Up of
ROasts and Fowls.
Many ladies have to carve for large
families without any or very little ex-
perience. and little advice from an ex-
pert carver will not come amiss. T.
should be borne in mind, first of all.
that carving is quite an art, if done in
the right way. Many think if they cut
joint or bird up in pieces that it is all
that is required, but to carve neatly,
artistically and economically, and place
invitingly on the platter OF dish is quite
another thing.
In the first place the carver should be
seated high enough to carve comfort
ably and with celerity. The next thing.
she should be sure to have her platter
large enough to hold the entire Joint or
bird when it is carved, so that no por-
tion of it falls on the table. No string
or skewer should be left in the meat or
bird when brought to the table, unless
it is q silver skewer, which is perm;r-
sihlc. Much depends upon the way in
which the Wand tn he carved is placed
on the platter.
Large birds, such as turkeys, geese.
ETC., should have their heads placed al
ways to the left. Smaller birds, as
partridges, grouse, ETC.. which are us,l.
ally placed across the platter, should
have their heads on the farther side.
a saddle of mutton should be placed
with the tail end to the left of the
carver; haunch of venson or mutton.
with the loin or backbone nearest ~.
carver; leg of mutton or veal should
be placed with.the thiclicst part up; Il
rib roast or sirloin roast should have
the backbone at the right of the plat
ter; the flesh side should be up in n
round of beef, and in n sirloin beefsteak
the tenderloin should be next the car
yer. A fillet of beef should have the
thick end at the right end of the plat
ter. and a calfs head should be placed
with the face to the right. A roast
pigs head should be placed to the left.
and the thickest side of roast ham
should be ON the farthest side of the
platter.
Now for the carving, and let the point
be leg Of mutton or lamb. Put the
fork in the top, turn it toward you. and
slice through to the bone. A saddle o!
mutton is always carved with the grain
OF the meat in long, thin slices, from
each side Of the back. It must be turned
over to reach the tenderloin and kidney
fat. The leg and saddle of venison are
| carved in the same way. When the leg
! and loin are served together, the loin
| should be carved first. Cut off the
flank first of all, and cut up in pieces;
then separate the ribs; and last como
| the legs.
In carving q fowl it is always n good
| plan for the carver to first study the
"uncooked" fowl very carefully, in Or
der to get the hang of it's limbs and
points. When the carver finds a Joint
end cuts the gristle, the leg or wing is
free. It is not so easy to find the side
or collar bone, but that comes with prac-
tice.
To carve roast chickens the leg is
first removed, then the wing, from one
side and then the leg and wing from
the other side, separating the joints.
Then the breast is carved each side;
next the wishbone comes off. Now
seDarate the collar bone and shoulder
blade, and the breast bone from the
back, then the back from the body;
then follow the side bones, and the bird
Is completely dissected.
! The reader will bear in mind the fore
roine applies correctly to all classes of
fowls and birds found in the markets.
N Y. Advertiser.