New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1896-11-07
HINTS on CARTING.
SIMPLE RULES GIVEN BY AN EXPERT IN
THE ART.


The following hints the art OF carving at the
table have been furnished by Mrs Fred c. Brandcs.
expert carver. who thinks that there Is moth
ing 10 prevent womans making as good n car
man. and that the mistress OF "A house
hold might learn with very little trouble to per
form that duty when the usual carver Is away.
First. to the position Of the carver. She
should not stand. but should have her chair high
enough so that she work comfortably seated.
The platter which must he sufficiently capacioUs
to hold the entire joint. or bird. when carved.
should be placed near enough TO her to prevent
moving Of the dish or an awkwardncs' in her
movements. And Of all things, she should see
that no string or skcwcr is left In the meat when
it is brought to the table Neglect Of tbs par:icu-
lar may end Of annoyance.
Then. regarding the position OF the meat. Large
birds. such as gees, and turkeys. should have
their heads placed always to the left: smaller
birds. like parridgcs and grouse. which usually
placed across tn" platter should have their heads
on the further side. saddle OF mutton should be
placed with the tail end the left OF the carver
! haunch Of ven,son mutton. with the lon or
backbone nearest the carver; "A leg Of mutton or
| veal. with the thickost part toward the back Of
| the platter: shoulder OF mutton veal. with
the thickest part up. and rib roast a sirloin
with the backbone AZ tho right. In sirloin
| beefsteak the tendcrloln shoul be next the ear
! YER het Of beef should have the thickcst end
| at the right, bur calls head must be placed
! with the face to the right. \ roast pigs head
should be placed TO the left. and the thickcs, side
| OF n roast ham the further side OF IN" platter
Now as 10 the actual carving. Suppose {. Is "A
| leg Of mutton lamb Pu, the fork I'm the top.
turn 1t toward you. and cut slices through to the
| bone, slip the knife under and cut them away. A
saddl. OF mutton IL always carved with the grain
OF the meat. IN long. thin slices from each side OF
the back: Il must BE turned TO reach the ten
| derlon and kidney fat. The leg and saddle OF
| yenison carved In the same way. and the hes;
| authorities say that when the lex and lon are
| served together the loin should be carved before
the leg First on the flank and cut In pieces
then separate the ribs. and last the leg. The
| bcs, way TO learn fowl Is 10 study IL In
| an uncooked state. As to get the hang OF liz
| limbs and joints When finds a joint and cuts
easy to find the side bone collar. bu' that viii
| come with practice In carving roast chicken the
| leg and wing are first removed from one Side and
then from the other. Next the breast Is carved on
| each side. and then the wishbonc comes on SEP
| araie the collarbOncs and shoulder blades. the
| brcastbone from the back. then the back from the
| body. and then the side bones.
| All these things can be- learned from written
directions without any object lesson. II H. a good
idea to take some simple practice cfore attempt
ing meats that have bones. The simple act OF ca.
| ting bread and slicing pressed meat can be made
| excellent practice for true eye and steady hand
are necessary for good carving, and IL IL short
step from there TO slicing rolled roasts or other
/ meat that has had the bones extracted.