Evening star., 1925-11-06

4. really sharp Knife and a two
r"onced fork y n q guard are neces
ssary 10 successful ci,rbing. Game ant
poultry CarverS have a smaller blade
and longer handle than meat CarNerS
as the blade has To be inserted he
tween the joints of the bird. |. is
we'll 20 study the natural construction
of the various joints OF meat. poultry
or game. and acquire a knowledge oi
the choicest cuts. For instance, the
undprCut of a Sirloin is the prime cut
81 that. although the joint is served
with this part underneath. the carver
raises The iclpt. turns II over and cuts
fairly thick slices across the unGercuf
down to tha bone. The breast and
wings Of birds are considered the finest
portions. \ skil1hll carver makes a
fair distribution Of the hest cuts when
serving. combining them With the less
choice portions. 80 that every one may
receive 4 share.
The cook should soc that meat has
been properly jn;ntcd by the butcher,
and must remove all strings and
skewers before dishinG up. See that
the joint is served on dish large
enough To permit Of its being turned
over il necessary. and do not carnish
OF serve gravr on the dish All meat
should be cut across the grain with
the exception of = saddle of mutton.
and the cutting should he clear and
even. not Jagged. Beef. veal and ham
should be cut very thin, while mutton.
lamb and pork should he cut rather
LniCk \ thin slice of fat should he
Served with each helping unless dis,
liked.
When carving fowl and most large
ga me birds. first remove a wing and
a portion of the breast on the side
near the carver. next the leg on the
same side. which is cut in half at the
joint. Then cut thin slices from the
breast the whole length Of the bird.
Remove the w.shhone with the meat
adhering to il at each side. turn the
hird around and carve the other half
in the same way. Turn the bird
over and remove the dark part which
lies near the middle Of the side bones.
From a large duck or goose carve
slices from the breast each side. then
IL required remove the wings and
legs As from fowl. Small ducks are
carved like fowls. Pigeons and small
birds area usually cut in half right
through the middle. II these portions
are too large. cut each across again,
rNakinc four portions.
How to carve fish depends a good
daal upon the fish. also upon how ii
has been prepared for baking. Fish
should always he carved with silver or
plated knives and forks Avoid break
Ing the flakes as much AS possible.
ard in the case Of large fish lift the
portions from the bone. II the fish
is baked on its side divide il in por.
tions by cutting 1t across through to
thA backbone. but not dividing the
backbone. Slip the knife under each
portion and serve When the upper
ci1 hn a haa n q
knife under the backbone, remove it
and then cut the under part of the
fish in similar portions. Goldfish, blue
fish. small salmon. shad and some
others are often baked in an upright
position and skewered into an s shape.
This makes matters more difficult.
The fish then must he placed on the
platter with the head to the carver 8
left and the outward curve on the far
ther side of the dish T'nen the carver
makes an incision ALI along the back
bone. following the s with his sharp
pointed knife. He then cuts off por-
tiOns from the side nearest. making
incisions at right angles to the cash
along the backbone. After this he
cuts off similar portions from the far
ther side of the body of the fish. He
should have high chair to do this,
since a carver Is forbidden to stand.
If the fish is stuffed, the carver must
raise the bone little to get a the
Stuffing: but after all Is done. the
skeleton of the fish should he left on
the platter in its undisturbed shape.
Partridge Cookery
Like all game birds. partridses when
young should be roasted plain. gar
nished with watercress and served
with brown gravy. Drowned crumbs
or bread sauce If desired. and green
or an apple and celery salad. Old
birds, however, may he converted into
most desirable dishes as follows:
Partridge hot pot: Pluck. draw and
clean two partridces and cut into neat
joints. Skin and slice two or three
Sleeps kidneys. Peel and chop one
onion and slice one pound of white
potatoes thin. Grease casserole
With butter. Place a layer OF bacon
1T the bottom, then put in layers ot
partridge. onion. kidneys. one doZer
bearded oysters and seasoning OF
salt and pepper. Pour in one gill ot
stock. Put more bacon on the tor
and cover all with potatoes. Melt one
ounce Of butter and pour it over the
potatoes. Cover with creased paper
and bake in a moderate oven for about
tw" hours. Remove the paper. Sprin
kle chopped parsley over tho potatoes
and serve in the dish in which it was
cooked.
Partridge mousse: Remove tho meal
from two uncnnked partridces and
skin them. Tut the meat through a
minCer with three ounces Of ham
Pound il in a mortar with one ounce
of butter Add two eggs. one by one
and one half 4 gill of brown sauce
Rub the mixture through sieve and
add one tablespoonful of mushroom
catsup and pinch Of nutmeg. WhiI
one-h4lf 2 gill Of cream and stir il
in lightly. Season well. Put the mix
ture into gre aSed molds. Cover with
creased paper and steam for about
one hour. Turn onto 4 hot dish anC
coat with three eillS of tomato sauce
Partridge salad: To make a salaC
nf partridge you should take a youne
bird that has previously been roasted
and after cutting ii into eight or ter
pieces place il in the center Of mas
of lettuce leaves. carnish With hard
boiled eggs and cover with sauce