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CARVING, |
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divide each into transverse sections. One rib is usually served to each plate, and with this many people like a small division of the brisket, but the question ought always to be asked before giving either or both.
In carving a shoulder of mutton or lamb the young housekeeper should first ascertain the true position of the bone, which is near the edge on one side. Here the knife must not be inserted, because it would be stopped at once; but by trying the opposite side a deep cut may be made, and from it two surface slices are readily obtained. When this part is exhausted slices may be procured along the sides of the blade bone, and again on the outside some few good cuts will be met with.
The chump end has the tail attached to its upper side, and this must be taken off horizontally, after which successive slices of meat are served without any bone, which is all in one piece, and, therefore, not capable of being divided.
Breast of veal is carved in the same way as the best of the fore quarter of lamb after the shoulder is removed.
A loin of veal is usually divided into two portions, the chump end and the kidney end. The latter merely requires to be divided into portions at\ right angles with its length, every other one of which contains a bone, and the intermediate one is of meat only. Most persons like some of the fat on the underside, around the kidney, soread on bread and seasoned, when it eacs like marrow.
DIRECTIONS FOR CARVING FOWLS AND GAME.
The roast or boiled chicken, when carved hot, is generally cut into separate joints, consisting of, ist, the wings; 2d, the legs; 3d, the merry-thought; 4th, the neck bones; 5th, the breast; 6th,the back and its side bones; 7th, the neck. But, excepting for family use, it is seldom customary to use more than the wings, merry-thought and breast, or, sometimes in addition, the legs. The plan of proceeding is to stick the fork in the breast firmly, then draw the knife steadily along the line between the leg and the body, continuing it forward until it has separated a slice of the breast with the wing bone. If the carver is dexterous, he hits the joint at once, and some can remove a wing as if there were no bone at all, the art consisting of guessing at the exact situation of the joint. As soon as the two wings are removed, the knife is carried down in front of the breastbone, scooping out the "merry thought" and readily separating it from its bony attachments. If the legs are now to be removed the fork is taken out of the breast, and by sticking the prongs in the leg, with the knife laid against the flat side, they are readily lifted out of |
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