To reach the choicer portion of the ham, the knife, which must be very
sharp and thin, should be carried quite down to the bone through the
thick fat in the direction of the line from 1 to 2. The slices should be
even and thin, cutting both lean and fat together, always cutting down to
the bone. Some cut a circular hole in the middle of a ham gradually
enlarging it outwardly. Then again many carve a ham by first cutting
from 1 to 2, then across the other way from 3 to 4. Eemove the skin
after the ham is cooked and send to the table with dots of dry pepper or
dry mustard on the top, a tuft of fringed paper twisted about the knuckle,
and plenty of fresh parsley around the dish. This will always insure an
inviting appearance.
B^oast Pig. — The modern way of serving a pig is not to send it to the
table whole, but have it carved partially by the cook; first, by dividing the
shoulder from the body; then the leg in the same manner; also separating
the ribs into convenient portions. The head may be divided and placed
on the same platter. To be served as hot as possible.
A Spare Rib of Pork is carved by cutting slices from the fleshy partg
after which the bones should be disjointed and separated.
A leg of pork may be carved in the same manner as a ham.
HAUNCH OF VENISON
21
A HAUNCH of venison is the prime joint, and is carved very similar to
almost any roasted or boiled leg ; it should be first cut crosswise down to
the bone following the line from 1 to 2 ; then turn the platter with the
knuckle farthest from you, put in the point of the knife, and cut down as
far as you can, in the directions shown by the dotted lines from 3 to 4;
then there can be taken out as many slices as is required on the right and
left of this. Slices of venison should be cut thin, and gravy given with
them, but as there is a special sauce made with red wine and currant jelly
to accompany this meat, do not serve gravy before asking the guest if he
pleases to have any.
The fat of this meat is like mutton, apt to cool soon, and become hard
and disagreeable to the palate ; it should, therefore, be served always on
warm plates, and the platter kept over a hot-water dish, or spirit lamp.
Many cooks dish it up with a white paper frill pinned around the knuckle
bone.
A haunch of mutton is carved the same as a haunch of venison.
22
TURKEY.
A TURKEY having been relieved from strings and skewers used in truss-
ing should be placed on the table with the head or neck at the carver’s
right hand. An expert carver places the fork in the turkey, and does not
remove it until the whole is divided. First insert the fork firmly in the
lower part of the breast, just forward of fig. 2, then sever the legs and
wings on both sides, if the whole is to be carved, cutting neatly through
the joint next to the body, letting these parts lie on the platter. Next,
cut downward from the breast from 2 to 3, as many even slices of the
white meat as may be desired, placing the pieces neatly on one side of the
platter. Now un joint the legs and wings at the middle joint, which can
be done very skillfully by a little practice. Make an opening into the
cavity of the turkey for dipping out the inside dressing, by cutting a piece
from the rear part 1, 1, called the apron.
Page 6
Presented as published in 1887. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
To reach the choicer portion of the ham, the knife, which must be very sharp and thin, should be carried quite down to the bone through the thick fat in the direction of the line from 1 to 2. The slices should be even and thin, cutting both lean and fat together, always cutting down to the bone. Some cut a circular hole in the middle of a ham gradually enlarging it outwardly. Then again many carve a ham by first cutting from 1 to 2, then across the other way from 3 to 4. Remove the skin after the ham is cooked and send to the table with dots of dry pepper or dry mustard on the top, a tuft of fringed paper twisted about the knuckle, and plenty of fresh parsley around the dish. This will always insure an inviting appearance.
Roast Pig. — The modern way of serving a pig is not to send it to the table whole, but have it carved partially by the cook; first, by dividing the shoulder from the body; then the leg in the same manner; also separating the ribs into convenient portions. The head may be divided and placed on the same platter. To be served as hot as possible.
A Spare Rib of Pork is carved by cutting slices from the fleshy parts after which the bones should be disjointed and separated.
A leg of pork may be carved in the same manner as a ham.
HAUNCH OF VENISON
A HAUNCH of venison is the prime joint, and is carved very similar to almost any roasted or boiled leg ; it should be first cut crosswise down to the bone following the line from 1 to 2 ; then turn the platter with the knuckle farthest from you, put in the point of the knife, and cut down as far as you can, in the directions shown by the dotted lines from 3 to 4; then there can be taken out as many slices as is required on the right and left of this. Slices of venison should be cut thin, and gravy given with them, but as there is a special sauce made with red wine and currant jelly to accompany this meat, do not serve gravy before asking the guest if he pleases to have any.
The fat of this meat is like mutton, apt to cool soon, and become hard and disagreeable to the palate ; it should, therefore, be served always on warm plates, and the platter kept over a hot-water dish, or spirit lamp. Many cooks dish it up with a white paper frill pinned around the knuckle bone.
A haunch of mutton is carved the same as a haunch of venison.
TURKEY.
A TURKEY having been relieved from strings and skewers used in trussing should be placed on the table with the head or neck at the carver’s right hand. An expert carver places the fork in the turkey, and does not remove it until the whole is divided. First insert the fork firmly in the lower part of the breast, just forward of fig. 2, then sever the legs and wings on both sides, if the whole is to be carved, cutting neatly through the joint next to the body, letting these parts lie on the platter. Next, cut downward from the breast from 2 to 3, as many even slices of the white meat as may be desired, placing the pieces neatly on one side of the platter. Now un joint the legs and wings at the middle joint, which can be done very skillfully by a little practice. Make an opening into the cavity of the turkey for dipping out the inside dressing, by cutting a piece from the rear part 1, 1, called the apron.