The times. (Owosso, Mich.) 1882-1897, 1896-11-27
LESSON IN CARVING.
HOW AN EXPERT CUTS UP A JOINT
OF A BIRD.

"A Science Which Is Not Well Enough Un-
dcrstood by Many Who Have to Practice
It-Foliow the Instructions Here Given,
and You VIII Mako No Mistakes.
The scientific carving of the meats, fowl
and game, now embraced by the menus OF
all we'll appointed establishments, has
come to require nearly as much thought
and anxiety on the part of the careful
housekeeper as was formerly given to the
work of that all important functionary
the chef Having this fact in mind. re.
porter called on Fred @. Brandes, the ex.
pert carver of the Hoffman cafe in BeaYer
street, who kindly placed the following di-
rections for carving at the disposal of the
lady readers of this paper:
Many ladies have to carve for large fam
lilies without any or very little experience,
and little advice from an expert carver
will not come amiss 1t 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 a 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 or dish
is quite another thing.
In the first place the carver should be
seated high enough to carve comfortably
and with celebrity. The next thing, she
should be sure to have her platter large
enough to hold the entire bird when it is
carved, so that no portion of it falls on the
table. No string OF skewer should be left
in the meat or bird when brought to Ia
BILE, unless it is a silver skewer, which is
permissible. Much depends upon the way
in which the Wand to be carved is placed
on the platter.
Large birds, such as turkeys, geese, ETC.,
should have their heads placed always to
the left. Smaller birds, as partridge,
grouse, etc, which are usually 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 venison or
mutton, with the loin or backbone nearest
the carver. "A leg of mutton or veal should
be placed with the thickest part toward
the back of the platter; shoulder of NUT
ton or veal with the thickest part up. A
rib roast or sirloin roast should have the
backbone at the right of the platter, the
flesh side should be up in round of beef,
and in n sirloin beefsteak the tenderloin
should be next the carver, A fillet of beef
should have the thick end at the right end
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
an the farther side of the platter.
Now for the carving, and let the joint be
leg of mutton or lamb. Put the fork in
the top, turn it toward you and slice
through to the bone. Slip the knife under
and cut away from the bone. A saddle of
mutton is always carved with the grain
Of the meat in long, thin slices from each
eide of the back. 1t must he turned over
10 reach the tenderloin and kidney fat
The leg and saddle of venison arc carved in
the same way. When the leg and loin are
served together, the loin should be carved
&rst. Cut off the flank first of all, and
cut up in pieces. Then separate the ribs,
and last come the legs.
In carving fowls it is always a good plan
for the carver to first study the unlocked
fowl very carefully in order to get the
hang of its limbs and joints. When the
carver finds joint and cuts the gristle,
the leg or wing Is free. 1t Is not so easy
TO find the side or collar bone but that
comes with practice.
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 wish
bone comes off. Now separate the collar
bone and shoulder blade, and the breast
bone from the back; then the back from
she 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
BOWLS and birds found in the markets
New York Advertiser.