The Washington times., 1908-11-15
Co/a meA[ ZeEf

In carving a steak the usual rule
is 10 cut out the tenderloin-if there
be a teuderioln-and lay IL 70 one side
A strip Of IL and a piece Of the other
portion OF the steak may be furnished
20 each guest
4 leg Of lamb or young mutton IS
usually served with the chops attached.
and II should have been the butchers
duty TO crack the bone SO that the
chops can be separated without diff
Guilty As the eye" Of the chop is the
tenderloin Of the meat, the chop pieces
are usually considered more OF a deli
cacy than the slice. and the guests
may be given their choice. After the
chops are cut, the carver should begin
10 slice about % third of the way from
the shank and cut toward the other
end. Some Carvers do not slice the
meat in this way, however. but hold
that If meat is sliced parallel with the
bone il viii be against the grain OF
the flesh and will, therefore. be more
tender. The objection 10 this is that
as the tat lies near the surface, the
first passes OF the knife remove this
and give only lean 10 those who are
served later. Another objection is that
the outer portion OF the roast Is usually
more thoroughly cooked than that lower
down, 50 that when this fashion OF
carving Is followed the eater has All
overdone or all underdone instead OF q
slice that uniJes both conditions.
In carving a shoulder Of veal or NUT
ton the fashion OF handling il is IN a
measure determined by the way IN
which it is cooked II the bone has
been removed and the hollow filed with
stufhng, the meat should be sliced in
such a way that each person will have
a portion OF the dressing and q fair
supply Of meat as well. This same prin-
cipal should be followed in carving any
rolled piece Of meat. such as beef.
mutton, or veal. The usual plan is 10
lay the roll down and slice through
II at right angles TO it's length.
When sIicing ham the first cut
| should not be made too near the shank,
| lest the first corners &c, Q tain. hard
slice. The cutting should begin about
! a quartz. OF the way from the shank
! TO the middle or the nam. a Il tile sIIc-
ing will, Of course, be at right angles
to the bone. In the su0Is rlanlcT, Che
carving Of a tongue should nos DC start
ed al the tip, but Tar enough up u in
sure a good slice. The ti9 rSn be
minced for other uses. but IL IS too dry
and tough. as a rule 10 make very
good eating when siIcc7
A word may not be amiss relative to
the carving Of fsh. If il is "a large
piece, like baked or boiled cod or haIi-
but. a cut should be made down TO the
bone, but not through it. Tie meat q
the fish is readily sepGared from The
/ bone. and ali that above the central
! spine should be served before attacking
that which is on the under side.
In serving smaller hsl -Uch "a blue
fish. bass, and the like. the first cut
/ should remove the heal from he body.
The blade Of the kHIse sh1a.j tLeli slit
up the fish on the underside and be
/ drawn the whole distance from the
head TO the tail just above the back
bone The meat should at the same
time be pressed gently away from tHs
bone. The meat may then be served n
portions secured by cutting transverse
I " down TO the bone, or the upper side
of the FISH may be lifted or split away.
exposing the backbone, which may then
be lifted out and laid TO one side. Many
of the transverse bones Will come away
/ with the spine, and thus leave the iSI
free from the bulk of these drawbacks
TO the eaters enjoyment.