The Cambria freeman. [volume] (Ebensburg, Pa.) 1867-1938, 1897-01-08
HOW TO CA..VG WELL.
An Expert Explains the Cutting Up of
Roasts and Fowls.

Many ladies have to carve for large
families without ANY or very little cN-
perience and a littl, advice from an eN-
pert carver will not come amiss- II
should he borne in mind, first of ali,
that carving is quite an art, II done ia
the right way. Many thinl. If they cu'
:. Joint or bird up in pieces that II - eli
that is required. but to cave neatly,
artisticallY and economically. and place.
invitingly on the platter or dish is quite
another thing.
In the first place the carver should bc
seated high enough to carve comfort
ably and with celebrity. The next thing.
she should be sure TO have her platter
IHrcc enough to hold the entire io.nt or
bird when ii is carved, SO that no poT-
ton of it falls on the table No string
or skewcr should be left in the meat or
bird when brought to the table. unless
it is "A silver skewer. which is pcrmiS-
sihle. Much depends upon the WAY in
which the Wand to be carved is placed
on the platter.
Large birds. such as turkeys. gees".
etc, should have their heads placed al
WAYS 10 the left. Sr1allCr birds. -
partridges. grouse, etc, which are usu
ally placed across the platter. should
have their heads on the farther side
4 saddle of mutton should be placed
with the tail end to the left of the
carver: a haunch of venison or mutton.
with the loin or backbone nearest the
carver; leg of mutto or veal should
be placed with the thicllest 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 a
round of beef. and in sirloin he efsteall
the tenderloin should be next the car
yer. \ fillet of beef should have the
thick end at the right end of the plat
ter. and calfs head should be placed
with the face to the right. \ 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 n leg of mutton or lamb. Put the
fork in the top. turn IL toward YOU. and
slice through to the bone. saddle of
mutton is always carved with the grain
Of the meat in long, thin slices. from
each side of the back. II must be turned
over to reach the tenderloin and kidney
fat. The leg and saddle of vcnison are
carved in the same way. When the Ic~
and loin are served toPet her. the loin
should be carved first Cut off tn,
flank first of all, and cut up in pieces:
then separate the ribs; and last como
the legs.
In carving n fowl il is always a good
plan for the carver to first study the
'uncool<ed'' fowl very carefully i'm 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. 1t is not so easy To find the side
or collar bone, but that comes with prac-
tice
To carve roast chickens the leg *
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
senarate 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.
N. Y. Advertiser