The Indianapolis times. [volume] (Indianapolis [Ind.]) 1922-1965, 1934-10-05

carving and serving are III pAOSlSSo'
And, second, have the right kind Of
a knife and see that it is sharp. To
be sure, you may invite father to
the kitchen to sharpen 1t for you
just before dinner is served, but
never at the table.
why is there a nice steel to
match my set?" you ask. other
days, other customs, I suspect, and
the steel in the carving set has de-
scended from those other days.
How to Carve Steak
But on with our carving lesson,
the easiest first. And that will be
the steak. No, not quite, beef ten
derloin is the simplest of all, but
all you can do is to cut it across in
neat slices, so we won't take up
space telling about it.
And now to the steak. Some per-
sons like to cut out the bone before
broiling, but don't. A steak is such
a good looking piece of meat that
dislike seeing it marred in this way.
A steak set is the most convenient
to use. In this set, the knife has a
thin five or six-ineh blade. In cary
ing the steak, separate 1he meat
from the bone by cutting along the
edges of the bone with the knife.
Then, beginning with the wide or
bone end of a porterhouse or similar
steak, cut into sections an inch or
so in width.
Serve Pieces Equally
A strip of the tenderloin and of
the portion of the other muscle is
served to each one. Usually the tail
or flank end of steak is not served,
but if it is, it should be portioned
out to all, so that one person does
not get all the tenderloin and the
last one served all tail. 1t is worth
mentioning in passing that steak
bone and trimmings make a per-
fectly delicious soup stock-not
much, to be sure, but don't throw
away the steak bone until it has
done its entire duty by you.
With the exception of steak, all
meat should be carved across the
grain. This makes for attractive,
even sized portions. There is econ
omy in good carving, for roast goes
farther when it is eXpertly carved.
Carving Rib Roast
A standing rib roast which is
easily prepared is also easily carved.
The roast is placed on the plattN
with the ribs at the carver's left.
If there are frills on the ribs they
serve as a decoration and will be
much appreciated by the one who
is doing the carving, for he may
wish to hold the uppermost rib in
his left hand to steady the roast as
he cuts it.
If he has his own pet ideas of
this carving business, he may thrust
the fork into the thick center of the
roast to hold it firm. Then he cuts
very thin slices across the grain of
the meat until the knife touches the
bone.
After several slices have been cut,
he draws the point of the knife
along the bone to separate the slices
from the ribs. This same method
should be followed in carving a pot
roast. A boned and rolled pot roast
should be stood on end so it will not
skid around on the platter.
If the pot roast is two or three
inch slice from the beef chuck it
may be little more difficult to
persuade father to slice across the
grain. but after he has tried it once,
the improved flavor and tenderness
of the meat will have sold him on
that technique.
Meat Man Will Help
So much of the appetite appeal
of a roast is in it's attractive appear
ance when it comes to the table
beautifully Drowned that it seems
pity for the carving to be done in
the kitchen. Especially is this true
of a pork loin roast. In order to
carve this roast with finesse, you
will need some help beforehand,
that is, at the market. Otherwise
there will be trouble and much
groaning, perhaps some muttering
on the part of the carver.
The backbone should be separated
from the ribs by saving directly
across the ribs, parallel to the chine
bone. Then, after the meat is
cooked and before it is brought to
the table the backbone should be
removed. With this one off there
is nothing to the task of slicing the
roast. Loin roasts of all kinds should |
have this treatment. Veal or lamb |
loin roasts usually contain the kid
ney. Each person should be served
a piece Of kidney and kidney fat |