The carving is not to be done with any appearance of exer- tion, nor by mere strength in wielding or wrenching the knife ; it must be effected with quietness and neatness. Care must be taken, also, not to cause any spluttering of gravy upon the tablecloth. To avoid doing this is one of the chief difficulties in carving ; therefore do not let much gravy be put in the dish, but rather serve it in a sauce tureen. Cut everything smoothly, so that it may not have the appearance of being torn or ragged. Help the slices or pieces as they are cut, so that they may not lie to cool in the dish. Distribute equally among your guests what may be con- sidered the delicacies or best pieces of the joint. Unless otherwise requested, put a portion of fat upon each plate. Proceed with the carving in such a manner, that in the 144 CARVING AND HELPING AT TABLE. event of a portion of a joint being left, it will have a neat appearance when cold ; a mangled cold joint or piece of meat has an offensive appearance, and is unfit to be brought to table again. Endeavour to carve and help fish without breaking or dis- figuring the flakes. In carving salmon, give a piece of the thick and thin — the latter is the richest. In carving a turkey, cut slices lengthways from the breast, beginning from the outside, and helping with each slice a portion of stuffing. Exhaust the breast before proceeding to the legs or wings. A goose is carved in a similar manner, but should be begun from the breastbone. In carving fowls, if they are large, first cut a slice from each side of the breast; then take off the wings and the legs; and next, the merry-thought. Pheasants and partridges are carved in the same manner. Pigeons are cut in two pieces, being divided from head to tail through the breastbone. In carving a sirloin or rib piece of beef, cut it in thin slices, drawing the knife from the spine-bone to the thin edge where the ribs project. Cause the knife to go down to the rib-bones beneath, and also close to the spine-bone, getting as large and even a slice as possible. The brown or outside cut should be laid aside, unless asked for. Boiled beef should be cut rather thinner than roast meat, and the dry outside piece always laid aside. When a fore-quarter of lamb or mutton is to be carved, begin by taking off the shoulder, which is done by slipping the knife below it, and cutting it from the ribs. Next divide the ribs from the brisket. You will now be ready to serve from the shoulder, the ribs, or the breast. In carving a hind leg or gigot of lamb or mutton, cut into the thick or the most fleshy side, thus helping slices cut across the grain. Saddle of mutton is cut across the ribs, from the tail towards the long ribs. Pieces of fat from the edges of the flap should be served along with the slices. A ham is carved by beginning to cut across about three or four inches from the shank, cutting down to the central bone. Cut the slices very neatly and smoothly, and as thin as the knife. CARVING AND HELPING AT TABLE. 145 A tongue is cut across the middle or thick part, without going quite down to the bottom. Cut it in thin neat slices.

AI-modernized reading of the original text

The carving is not to be done with any appearance of exertion, nor by mere strength in wielding or wrenching the knife ; it must be effected with quietness and neatness. Care must be taken, also, not to cause any spluttering of gravy upon the tablecloth. To avoid doing this is one of the chief difficulties in carving ; therefore do not let much gravy be put in the dish, but rather serve it in a sauce tureen. Cut everything smoothly, so that it may not have the appearance of being torn or ragged. Help the slices or pieces as they are cut, so that they may not lie to cool in the dish. Distribute equally among your guests what may be considered the delicacies or best pieces of the joint. Unless otherwise requested, put a portion of fat upon each plate. Proceed with the carving in such a manner, that in the event of a portion of a joint being left, it will have a neat appearance when cold ; a mangled cold joint or piece of meat has an offensive appearance, and is unfit to be brought to table again. Endeavour to carve and help fish without breaking or disfiguring the flakes. In carving salmon, give a piece of the thick and thin — the latter is the richest. In carving a turkey, cut slices lengthways from the breast, beginning from the outside, and helping with each slice a portion of stuffing. Exhaust the breast before proceeding to the legs or wings. A goose is carved in a similar manner, but should be begun from the breastbone. In carving fowls, if they are large, first cut a slice from each side of the breast; then take off the wings and the legs; and next, the merry-thought. Pheasants and partridges are carved in the same manner. Pigeons are cut in two pieces, being divided from head to tail through the breastbone. In carving a sirloin or rib piece of beef, cut it in thin slices, drawing the knife from the spine-bone to the thin edge where the ribs project. Cause the knife to go down to the rib-bones beneath, and also close to the spine-bone, getting as large and even a slice as possible. The brown or outside cut should be laid aside, unless asked for. Boiled beef should be cut rather thinner than roast meat, and the dry outside piece always laid aside. When a fore-quarter of lamb or mutton is to be carved, begin by taking off the shoulder, which is done by slipping the knife below it, and cutting it from the ribs. Next divide the ribs from the brisket. You will now be ready to serve from the shoulder, the ribs, or the breast. In carving a hind leg or gigot of lamb or mutton, cut into the thick or the most fleshy side, thus helping slices cut across the grain. Saddle of mutton is cut across the ribs, from the tail towards the long ribs. Pieces of fat from the edges of the flap should be served along with the slices. A ham is carved by beginning to cut across about three or four inches from the shank, cutting down to the central bone. Cut the slices very neatly and smoothly, and as thin as the knife. A tongue is cut across the middle or thick part, without going quite down to the bottom. Cut it in thin neat slices.

Chambers's cookery for young housewives