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HAM.--A ham may be carved in three ways: first, by cutting long, delicate slices
through the thick fat from 1 to 2, down to the bone; secondly, by running the
point of the knife in the circle in the middle, and cutting thin circular
slices, thus keeping the ham moist, and last, and most economically, by
beginning at the knuckle 4-5 and slicing upward.
LEG OF MUTTON.--In carving a leg of mutton the best slices are obtained from the
center, by cutting from 1 to 2; and some very good cuts are found on the broad
end from 5 to 6. Some epicures prefer slices nearer the knuckle, but they are
dry. The cramp-bone is a delicacy, and is obtained by cutting down to the bone
at 4, and running the knife under it in a semicircular direction to 3. The fat
so esteemed by many lies on the ridge 5. By turning over the meat some excellent
slices are found, and can be cut lengthwise.
TONGUE.--A tongue should be carved as "thin as a wafer;" its delicacy depending
in a great degree upon that. A well-cut tongue tempts the most fastidious; and
this applies, in fact, to all kinds of roast and boiled meats. A chunk of beef
we turn from with disgust--an artistic slice we enjoy. The center slices of the
tongue are considered the best, and should be cut across at the line 1, and the
slices taken from each side, with a portion of the fat which is at its root, if
it is liked. The question should be asked.
HAUNCH OF VENISON.--A haunch of venison should be cut across to the bone on the
line 1-3-2, then turn the dish a little, and put the point of the knife at 3,
and cut down as deep as possible in the direction of 3-4, and continue to cut
slices on the right and left of the line. The fattest parts are found between 4
and 2. A loin of veal or a loin of mutton should be jointed by the butcher
before it is cooked, and the carver easily cuts through the ribs. He should
serve a portion of the kidney and the fat on each plate.
In serving fish, some practice is needful, for lightness of touch and dexterity
of management are necessary to prevent the flakes from breaking. In serving
mackerel, shad, etc., a part of the roe should be placed on each plate. The tins
of the turbot are the most sought for; the fish is placed underpart upper-most
on the platter, as there lies the primest part. In carving salmon, a portion of
the back and belly should be served to each person. The choicest morsels are
next to the head, the thin part comes next, and the tail is the least esteemed.
The flavor of the fish nearest the bone is not equal to that on the upper part.
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