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Classic
Cook Books
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page 375
CARVING.
It is no trifling accomplishment to carve well, and both ladies and gentlemen
ought to so far make carving a study that they may be able to perform the task
with sufficient skill at least to prevent remark. There are no real difficulties
in the way of mastering the accomplishment; knowledge simply is required. All
displays of exertion are in bad taste, because they indicate a want of ability
on the part of the carver, or are a strong indication of the toughness of the
roast or the age of the bird. A good knife of moderate size and great sharpness
is a necessity. Fowls are easily carved, and in roasts such as loins, breasts,
forequarters, etc., the butcher should always have instructions to separate the
joints. The platter should be placed so near to the carver that he has full
control over it; if far off, nothing can prevent an ungraceful appearance. In
carving a turkey, place the head to the right, cut off the wing nearest you
first, then the leg and second joint; then slice the breast until a rounded,
ivory-shaped piece appears; insert the knife between that and the bone and
separate them; this part is the nicest bit of the breast; next comes the
"merry-thought." After this, turn over the bird a little, and just below the
breast you will find the "oyster," which you can separate as you did the inner
breast. The side bone lies beside the rump, and the desired morsel can be taken
out without separating the whole bone. Proceed in the same way upon the other
side. The fork need not be removed during the whole process. An experienced
carver will dissect a fowl as easily as you can break an egg or cut a potato. He
retains his seat, manages his hands and elbows artistically, and is perfectly at
his ease. There is no difficulty in the matter; it only requires knowledge and
practice, and these should be taught in the family, each child taking his turn.
Chickens and partridges are carved in the same way. The trail of a woodcock on
toast is the choicest bit of the bird; also the thigh of a partridge.
A fillet of veal is cut in thin, smooth slices off the top, and portions of the
stuffing and fat are served to each. In cutting a breast of veal, separate the
breast and brisket, and then cut them up.
SIRLOIN OF BEEF.--In carving beef, mutton, lamb, and veal, thin, smooth and neat
slices are desirable--cut across the grain taking care to pass the knife through
to the bones of the meat. There are two modes of helping a sirloin of beef;
either by carving long, thin slices from 3 to 4, and helping it with a bit of
the fat underneath the ribs, or by cutting thicker slices, from 1 to 2, through
the tenderloin.
SHOULDER OF MUTTON.--A shoulder of mutton should be cut down to the bone, in the
direction of the line 1, and then thin slices of lean taken from each side. The
best fat is found at 2, and should be cut in thin slices in that direction.
Several tempting slices can be cut on either side of the line 3, and there are
nice bits on the under side near the flap.
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