The Jersey City news. (Jersey City [N.J.]) 1889-1906, 1898-01-27
L IDEAS for dWnmen

lit is desirable to watch the efforts OF
a skillful carver, though a casual observer
will not become especially accomplished
in that way unless the reasons which di-
rect certain movements are understood.
But it is the height of unkindness to
closely observe an unskilled person. and
most of all to make comments or oner
suggestions or assistance,
Surprising the fowl to be carved is a
turkey land one is always anxious to
do full justice to this typical American
bird of the feast) The bird is placed upon
its back, on an ample platter, and so ar
ranged that it's neck comes toward the
left hand of the carver. That person Will
find his labor much easier If he stands
at the task, though a sitting position is
allowable if the seat is high enough to
give ready command of the scene of
operations.
AS to the first movement, the fork is
thrust as deep as it will go into the high
est part of the breast of the turkey as 1t
lies on its back, the tines passing down
each side of the ridge of the bone. rms
is for the purpose of holding the fowl
alone; it is a mistaken idea hat the fork
is to be used in connection with or as
a supplement TO the knife. the latter
properly handled. will take care OF its
work. 1t is first drawn with a deep cut
close in between the side and the leg
next to the carver. This will almost, If
not quite. strike the joint, and as the
leg is lightly bent away from the body
the joint will be exposed. With a deft
movement the knife is passed
through the joint and the put
side flesh, so that the severed
member drops upon the platter. If the
entire bird is to be used, the leg on the
ner: if only a portion is to be used for
the present meal, the further side is LETT
intact until wanted.
The wings are the next point of attack.
The knife is to be held almost parallel
with the body of the fowl, the edge down.
ward. and the cut is made through the
point of the shoulder. aimed directly at
the joint. If the position of the knife
was correct at the start, and a direct cut
was made, the blade will pass directly
through the joint, and without an effort
the wing will drop upon the platter. II
it is necessary to remove these pieces, the
wings should be lifted by the knife, while
the legs may be taken in the same way,
or by the fingers grasping the exposed
lower end of the bone. The fork is not
to be removed from the breast till the
carving has been finished; its office is
simply that of a handle.
The wings having been disposed of, the
breast nearest the carver is attacked, be-
ing cut into very thin slices. with the
knife slanting slightly toward the wings,
so as to give TO each slice a bit of the
crisp outside. The cuts are made down
ward. beginning near the neck, and with
a keen knife, directed by a little ex-
perience. very delightful results may be
obtained. Each piece, as it is severed,
will fall into position, making a hand
some pile. After the other side has been
treated in like manner, If that IS TO be
done. the knife is inserted between the
breast-bone and the wish-bone. the latter
being cut away, with q nice bit Of white
meat attached. This opens the way TO
the dressing in that portion of the fowl
while. simply cutting away the skin at
The rear gives access to the remainder
vasle wings and legs are cut apart at the
t%he,1ts. and if the fowl is of any consider
bus slices are cut from the thigh sec
eo II and generally a single slice from the
reaso1 stick.
Mining now remains but to break up
'ay Skeleton. which is seldom done at
prope though it is we'll to include the
~ e of operation against a time of need.
Wrist the breast-bone is removed by rails
Ing its peak with the fork. and turning
it over toward the neck, near the base
of which it is disjointed. The neck itself
can be separated at one of its lower
Joints. and only "~breaking the BACK re-
mains. This is done about three inches
above the tail-and the task has been
Notwithstanding very difficult about it.
after all. 1t should be added that no
carving can be lone neatly and perfectly
unless the cooking has been properly
watched. If the meat is overdone it will
crumble and fall away. even before the
keenest blade; while if its cooked SUI
fc;ently the cutting will be done with
greater difficulty. II
Chickens and fowls, if large. are carved
in the same manner as turkeys, with such
notifications as their size demands; put
if small they should be cut up before
cooking. or at least before being brought
to table.
Next In Importance. perhaps, is the
carving of a rib roast of beef. This on
being removed from the oven is placed
on a hot dish with the ribs downward.
If the roasting has formed a hard crust
on the top of the meat pass the blade of
the knife under and cut it away, SO as
to permit easy cutting into slices. Stick
in the fork l~engthwise on top of the roast,
near the edge, hold it firmly in the left
hand, and with the large. sharp knife in
the right hand cut carefully straight
down the rib bones. in even slices about
a quarter of an inch thick. Hold up all
of the slices together, and cut gently
underneath. separating them from one
another; arrange nicely in the dish, and
serve.
In carving a leg of lamb or mutton,
about two-thirds of the meat will be
on one side of the main bone. This
part of the meat, if properly cooked,
should always be good and tender. Take
slold of the bone where it protudes from
The small end of the leg, and hold the leg
Upright on the plate. Close to the bone
Tut the meat down in the most generous
sections possible, and detach it from the
Joint altogether. These sections are then
sliced off at right angles to the original
eut. This will he found an easier and
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