The News-Herald. [volume] (Hillsboro, Highland Co., Ohio) 1886-1973, 1896-12-03
HOW 70 oARVG VIII.



Roasts sad 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. II
should be borne in mind, hrst Of all.
that carving is quite an art, II done In
the right way. Many think II they cut
a Joint or bird up In pieces that II 10 all
that is required, but to carve neatly,
artistically and economically, and place
invitngly on the platter Or dish X 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 u . silver skewer, which II permis-
sihle. Much depends upon the way In
which the Wand to be carved II placed
ON the platter.
Lerge birds. such as turkeys, geese.
ETC., should have their heads placed al
ways to the left. Smaller birds, as
partridges, grouse, ETC., which are usu-
ally placed across the platter, should
have their heads on the farther eide.
A saddle Of mutton should be placed
with the tail end to the left Of the
carver; haunch of venison or mutton,
with the loin or backbone nearest the
carver; leg Of mutton or veal should
be placed with the thickest part up;
rib roast or sirloin roast should have
the backbone at the right Of the plat
ter; the flesh side should be up in q
round Of beef, and in 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 calls head should be placed
with the face to the right. A roast
pigs head should be placed 70 the left.
and the thickest side Of roast ham
should be on the farthest side Of the
platter. if @
Now for the carving. and let the point
be q leg Of mutton or lamb. Put the
fork in the top. turn IL toward You, and
slice through to the bone. A saddle OF
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 flrst. Cut OF the
flank first Of all, and cut up in pieces;
then separate the ribs; and last como
the legs.
In carving q fowl It IL always . good
plan for the carver to first study the
"uncooked" fowl very carefully, in or
der to get the hang of its limbs and
points. When the carver finds joint
and 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 of. Now
separate 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
going applies correctly to all classes Of
fowls and birds found in the markets.
IN. Y. Advertiser.