Evening star. [volume] (Washington, D.C.) 1854-1972, 1930-04-11

cut should be sharp and inciSive. Never
use a saving motion. Beef, veal and
ham should be cut very thin, while
mutton, lamb and pork should be cut
rather thicker. A thin slice of fat
should be served with each helping
unless diSliked.
A rib roast of beef may be carved
in slices parallel to the rib bones. A
leg of lamb should be carved in slices
at right angles to the bone of the leg.
In each of these cases, and in all others,
the meat should be cut across the
lengthwise grain of the muscle, and to
know how the grain runs, and how to
cut joints where the muscle layers run
in not quite the same direction, is to
know how to carve. The flavor will be
better in meat that is properly carved
A ham can be carved in three ways:
First, by cutting long, delicate slices
through the fat down to the bone
Second, by running the point of the
knife in the circle in the middle and
cutting thin, circular slices, thus keep
ing the ham moist. Third, and most
economically, by commencing at the
knuckle and slicing upward.
Chicken or Turkey.
Place the bird on its back on the
platter or board with the legs at the
left of the carver. Grasp the carving
fork firmly in the left hand with the
tines pointing toward the birds neck
and the tips turned away from the
bird. Insert it into the leg in this
position, being sure that one tine goes
diagonally through the leg and the
other through the second joint. With
the knife, cut all around the bone
turning the bird over on its side, If
necessary, to cut under the leg Press
against the side of the bird with the
fiat Of the knife and use the fork as a
lever to bend the leg back This will
separate the hip joint, and the leg can
be lifted eff without difficulty. With
out removing the fork, lay the leg down
fiat, using plate If the platter or board
to the left, and insert the knife from
right to left between the tines of the
fork. In this position it should rest
directly over the joint, and the knife
should go through when pressed down.
The inexperienced carver may have
to do some feeling around for the joint,
but little practice will enable one to
insert the fork so that when the knife
is placed between the tines it will fall
vised for carving at the table may be
used for Severing the legs and wings
from the bird and for separating one
joint from another.
Next insert the fork through the side
of the bird, rather low down, and hold
it firmly, cutting the breast downward
in thin, even slices. Slices of white
meat should be served with slices from
the second joint to each person at the
tables. If more portions are needed,
the wing should be severed in the same
way as the second joint of the leg and
similarly divided. If more than one
side is needed, turn the bird on its side
and remove the second leg in the man.
ner described, then stand it up on its
| back, turn the platter around and slice
from the breast as directed for the first
side. No more portions should be
carved than are to be served at the
meal.
To Carve Fish.
Nothing looks more unappetizing
than fish that is badly carved. Carving
fish requires more care than knowledge.
For instance, when carving salmon, cut
the first slice horizontally, and when
you have lifted out that portion, cut
short slices downward from the right
hand side. Serve a short slice from
this under cut with each slice from the
upper cut.
When carving turbot, first make a
cut along the whole length of the back
bone, then carve slices at right angles
to this cut. The fin of turbot Is con-
sidered delicacy.
Haddock should be split its entire
length and each part then cut in halves.
1t should be carved across. Mackerel,
herringS and other small fish should be
served whole.
To make salmon mayonnaise the
salmon needs careful handling. A good
piece Of the middle cut should be used.
1t must be boiled very carefully in
bouillon to which a teaspoonful of