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successive courses, until they are re- plates, and the waiter hand them quired.

round, instead of putting the question A Bill or Fare at large dinner to each guest as to which part he preparties, where there are several courses, fers, and then striving to serve him should be provided, neatly inscribed with it, to the prejudice of others upon small tablets, and distributed present. about the table, that the diners may LADIES should be assisted before know what there is to come.

gentlemen. NAPKINS should be folded neatly. Nothing detracts from the dignity The French method, which is very of a host so much as inefficient carveasy, of folding the napkin like a fan, ing; and there are few things that placing it in a glass, and spreading out make a guest appear so small as being the upper part, is very pleasing. But unable to offer to assist the hostess in the English method of folding it like manipulating a joint. a slipper, and placing the bread THERE are some people who should inside of it, is convenient as well as never attempt to carve; for instance, neat,

those who are weak in their wrists, or Bread should be cut the last thing those who are short-sighted. In the after the table is laid. If cut too early one case, failure is inevitable; in the it becomes dry. A tray should be pro- other, nothing looks worse than to see vided, in which there should be a a man peering in a purblind manner further supply of bread, new, stale, into a dish. and brown.

Carving requires a large amount of CARVING-KNIVES should be "put in constant practice, in order to arrive at edge” before the dinner commences, proficiency; and the earlier the practice for nothing irritates a good carver, or is commenced, the easier will the tyro perplexes a bad one, more than a knife find it to be. Boys on leaving school, which refuses to perform its office; and though of course not expected to take there is nothing more annoying to the the head of the table, should always company than to see the carving-knife be requested to help some dish — bedancing to and fro over the steel ginning with some easy dish, such as while the dinner is getting cold, and a ham or tongue, and proceeding by their appetites are being exhausted by degrees to the dismemberment of a delay.

fowl or turkey. JOINTS THAT REQUIRE CARVING There are two departments in preshould be set upon dishes sufficiently siding at table - namely, carving and large. The space of the table may be helping. The former is the result of economized by setting upon small skilful manipulation; the other of dishes those things that do not re- careful discrimination. The proficient quire carving.

in the first-named art will be able to THE CARVER SHOULD HAVE PLENTY carefully anatomize any joint that is OF Room, however closely the diners placed before him; whilst the adept are compelled to sit together.

in the second will be able to select the THE VEGETABLES, if the table tit-bits in a proper proportion of each very crowded, may be placed upon the concomitant of the dish for the gratisideboard, and handed round by the fication of his guest. waiters.

With regard to carving, we may GEESE, TURKEYS, POULTRY, SUCK- state, in a few words, that there are ING-PIGS, etc., may be CARVED BEFORE only two ways namely, a right BEING SENT TO TABLE ; especially in and a wrong way. No treatise ever those cases where the whole or the written on the subject could prove principal part of such dishes is likely that there were more ways than one to be consumed.

of cutting a round of beef or dissectTHE CARVER should supply the / ing a partridge.

Our object in this work is to make vided through the back-bone, and everything as plain as possible. The served in halver. The shoulder part great drawback in the majority of 1 is considered the best. manuals on carving is the elaboration Eels are usually cut into several and intricacy of the diagrams illus- pieces, either for stewing or frying, trating the subject, which naturally The thick parts are considered best, tend to mystify and mislead the would- THE BIRLOIN OF BELP. - The sirbe pupil. Our drawings are, therefore, loin may be carved in two ways, either guito simple. For this reason, we in long slices from 1 to 2, by which have left out the dishes usually placed means a due proportion of fat and lean in such drawings, and have confined is served, or cut across the middle as our "dotted lines" to within the at 3. The latter method is apt to spoil barest limits necessary for the elucidation of the text.

We must merely promise, that in all cases, the drawings of joints, etc., are placed before the reader in exactly the same position as if he were about to commence to carve them.

HOUPs. — The first course at all dinners is invariably the soup, and from that circumstance, as well as from the fact of its being the casiest dish to preside over, we place it first in our remarks and directions concerning carving. It should be ladled Should the "under-side" be required,

the appearance of the noble joint. into the plate in about two dipe. It the joint should be turned over, and is better to have the trouble of lad- slices cut across at 4. Do not forget to ing twice or thrice rather than run the risk of spilling the soup on the serve with cach, slice some of the

prime soft fat at 6. cloth, on account of the ladle being

RIBA OF BEEF.-- Ribs of beef are too full,

carved in the same manner as the With regard to Julienne soups, or second method mentioned aboveany kind of soups wherein there are viz., across the joint. Occasionally vegetables, pieces of meat, or force- the bones are removed; then it is ciismeat balls, care should be taken to give the composition a stir round be tomary to carve it in the same way as

a round of beef. fore serving, in order that each guest

THE EDGE-BONE, OR AITCH-BONE. may have a just proportion of liquid and solid,

The edge-bone or aitch-bone of beef HALMON. ---Serve a slice of the thick should be carved in the following manwith a smaller slice of the thin part, Keep the flakes of the thick part as firm as possible.

COD'S HEAD AND SHOULDERA. The thick part of the back is best. It should be carved in unbroken slices, and each solid slice should be accompanied by a bit of the sound, from under the back-bone, or from the cheek, jaws, tongue, etc., of the head. ner :--Cut a thick wlice off the outside.

MACKEREL should be served in from 1 to 2, then cut thin slices, grad. pieces cut through the side when they ually getting the joint to a level at the are large. Il small, they may be di line 2 to 5. It should be remembered


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that just at this point is the prime through the kernel of fat denominated cut of the joint. In serving each the “pope's eye,” of which some peoslice, do not forget to add to each plate ple are particularly fond. The most some of the marrowy and solid 'fats, juicy slices are to be obtained from which may be found respectively at 3 and 4.

The ROUND OF BEEF.- This may be carved in a similar way to the above, care being taken to cut the slices as thin as possible. Indeed, in carving all joints, it would be well to recollect the saying of a certain noble old bon vivant,You can always tell a man's breeding by his cutting beef thin and mutton thick,"

SADDLE OF MUTTON. – The saddle the line 1, 2, upwards towards 5, of mutton is always a popular joint. though some people prefer the shank Carve in the following way : -- Slice or knuckle. Fat may be found on the across from 1 to 2, serving moderately ridges 5, 5, and should be cut in the

direction 5, 6.

Should you desire to cut out what is called the “cramp-bone,” take hold of the shank-bone with your left hand, then cut down to the thigh-bone at the point 4, and after passing the knife under the cramp-bone in the direction 4, 3, it can easily be extricated.

BOILED LEG OP MUTTON. – A thick slices, with a portion of fat from boiled leg of mutton may be carved 3. Finish one side always before in the like manner to the roast; but commencing the other.

in helping, care should be taken to Hausch OF MUTTON, OB VENISON. give a due proportion of caper sauce - In cutting a haunch of mutton, first with each slice. make an incision at 2, 4, say about SHOULDER OF MUTTON. – A three inches long. Then cut thin shoulder of mutton, though perhaps

one of the most repulsive joints 2

ever brought to table, is, nevertheless, greatly admired by some persons, who think the flavor of it superior to that of the leg, and it requires some skill in

carving. When first cut it should be slices from 3 to the cross-line 2, 4, 5. The gravy will be found in copious supply in the cavity at 4. In carving this joint, always cut the slices towards


ROAST LEG OF MUTTOX. - In cary. ing a roast leg of mutton, always have the shank to the left hand, as depicted in the drawing. Place the fork in at about 7, to hold it steady, and cut right down to the bone in the direc- in the direction of 1, 2, cutting right tion 1, 2; the knife will thus pass down to the bone, causing the gravy

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to run into the dish. The prime fat manner as loin of mutton, except that may be found on the outer eilge, and in lamb the fat is more delicate, conse may be aliced off in the direction 6, 6. quently a larger proportion may be If there is a large company, after the given to each guest. bottom part in the line 1, 2, is finished, L190 or l'onk=A leg of porle, there are some very delicate alions on whether roasted or boilet, should be each side of the ridge of the blade-bone carved across the middle, exactly like in the lines 3, 4. The 7, 8 marks the the ordinary way of cutting a ham, if direction of the edge of the blade- it is roasted, be sure to take care to bone, and cannot be out across, give a due proportion of stulting and

Moine persone prefer the under side orackling to each plate. of the shoulder, as being more tull of ROANT P14, Apig is very rarely gravy.

sent to table whole the cook gone LOIN OF MUTTON. - Thin joint res erally cuts it up, takes off the head, quires but little skill in carviny, but it splits the body down the back, and should always be properly jointed by garnishes the dish with the chape and the butcher before being brought to eara, ete. table: there is nothing to do but to Before any one is helped, the lega separate the meat into chope, and help and shoulders should be separated from one of each all round,

the caroans. The choice part of a pig A Font-QUANTOn or LAMB. The is about the neck. The next best parta carving a fore quarter of lamb must be may be cut from the riba: commenced by passing the knife under LOIN or l'ouk must be carved like in the direction of 3, 7, 4, 5, in order to a loin of mutton,

HLAND OF Ponk may be treated in a similar manner to a shoulder of' mutton.

CALF's Itwan,=(Iommence by cutling right along the check in the line 8, , and several handsome slices may be taken from this part. At the end of the jaw-bone may be found the

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separate the shoulder from the breast and ribe. When this is accomplished, the juice of A lemon, together with a little sult, should be squeexed upon the part from which it was taken,

The uristly part may be separated from the rilis at the line 0,4. The ribs are generally the most esteemed, and can easily be separated one from the other hy eutting in the direction throat-sweetbread, which in esteemed a of the line 1, 2. If any one prefere great delicacy : this may be found by the gristly part, a piece may be cut off cutting in deeply at the line , 4 in line 4, 0.

There is some choice gristly fat to be Mhould the fore=quarter run very discovered about the car, 6. The eye, large, the shoulder must be placed in too, is greatly relished, and may be another dish, and carved in the same obtained by cutting round its socket manner as a whoulder of mutton. at 11 the palate also is one of the tit

LuG OF LAMB in carved in the bits, game manner as a leg of mutton, Tongue and braina Aretually

LOIN OF ÍAmd is curved in the same served in a separate dish i the best part of the tongue is a slice close to more convenient to take the bird on a the root.

plate, and as you detach the joints in FILLET OF VEAL.-A fillet of veal the line 1, 2, 4, place them in the dish. is cut in the same manner as a round The next thing is to cut off the of beef. Recollect that some people neck-bones. This is accomplished by prefer the brown outside, and do not inserting the knife at 7, running it forget to serve a portion of stuffing to under the broad part of the bone in each plate.

the line 7, 2, then litting it, and breakLoin of VeaL is usually carved in ing off the end of the shortest part of the same way as a loin of mutton: it the bone. Then divide the breast should be borne in mind, however, from back by cutting through the ribs that the choice portions are the fat on each side from the neck to the tail. and kidney underneath.

Turn the back upwards, fix the fork A GIGOT OF VEAL is generally under the rump, and lay the edge of carved after the manner of a leg of the knife in the line 2, 5, 3, press it mutton.

down, raise the tail, and you will find A SHOULDER OF Veal is served it will easily divide in the line 2, 5, 3. like a shoulder of mutton.

Lastly, put the lower part of the KNUCKLE OF Veal.-A knuckle of back upwards with the head toward veal is certainly not one of the easiest you, and cut off the side-bones by forcjoints to carve, though, at first glance, ing the knife through in the line 5, 6. it appears to be so. It should be cut X, Y, and Z represent respectively a

neck-bone, wing, and leg, in the forms they ought to be when skilfully carved.

Boiled Fowl. - Boiled 'fowl is carved in a similar manner to the above. The prime parts are usually considered to be the wings and breast.

In a boiled fowl the legs are more tenwith a sort of semicircular sweep from der than those of the roasted fowl. 1 to 2. The bones should be cut from The GoosE. — The goose should be 3 to 4. The fat, which is to be found at 4, is greatly esteemed.

9 Roast Fowl. — Perhaps the most difficult thing to carve is a roast fowl; indeed, he who can accomplish this properly, can soon make himself a proticient in every other branch of the art.

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placed with the neck end before you. Cut three long gashes in lines 1, 1, 1, to 2, 2, 2, quite to the bone; detach these slices from the bone, and proceed to take off the leg by turning the bird

on one side, putting the fork through X

the small end of the leg-bone, and pressing it close to the body. By this means, when the knife has entered at 4, the joint can easily be raised. Pass

the knife under the leg in the direction The cut which we give here shows of 4,5. If the leg still hangs at 5, turn the fowl on its side, with a leg, a wing, it back with the fork, and it will easily and a neck-bone taken off. It is often separate.

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