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Classic
Cook Books
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White House Cook Book.
CARVING.
Carving is one important acquisition in the routine of daily living, and all
should try to attain a knowledge or ability to do it well, and withal
gracefully.
When carving use a chair slightly higher than the ordinary size, as it gives a
better purchase on the meat, and appears more graceful than when standing, as is
often quite necessary when carving a turkey, or a very large joint. More depends
on skill than strength. The platter should be placed opposite, and sufficiently
near to give perfect command of the article to be carved, the knife of medium
size, sharp with a keen edge. Commence by cutting the slices thin, laying them
carefully to one side of the platter, then afterwards placing the desired amount
on each guest's plate, to be served in turn by the servant.
In carving fish, care should be taken to help it in perfect flakes; for if these
are broken the beauty of the fish is lost. The carver should acquaint himself
with the choicest parts and morsels; and to give each guest an equal share of
those tidbits should be his maxim. Steel knives and forks should on no account
be used in helping fish, as these are liable to impart a very disagreeable
flavor. A fish-trowel of silver or plated silver is the proper article to use.
Gravies should be sent to the table very hot, and in helping one to gravy or
melted butter, place it on a vacant side of the plate; not pour it over their
meat, fish or fowl, that they may use only as much as they like.
When serving fowls, or meat, accompanied with stuffing, the guests should be
asked if they would have a portion, as it is not every one to whom the flavor of
stuffing is agreeable; in filling their plates, avoid heaping one thing upon
another, as it makes a bad appearance.
A word about the care of carving knives: a fine steel knife should not come in
contact with intense heat, because it destroys its temper, and therefore impairs
its cutting qualities. Table carving knives should not be used in the kitchen,
either around the stove, or for cutting bread, meats, vegetables, etc.; a fine
whetstone should be kept for sharpening, and the knife cleaned carefully to
avoid dulling its edge, all of which is quite essential to successful carving.
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