The foregoing instructions are, of course, incomplete without reference to the special article to be carved ; but by consulting the details given hereunder, and bearing in mind the advice we give here, there should be nothing except nervousness or modesty to prevent either man or woman acquiring the knowledge necessary for carving. Practical experience is the next feature to be sought after, and that is generally forthcoming to those who are socially and obligingly inclined. When carving joints, remember that most meats should be cut across the grain of the flesh, and that beef must at all times be cut thin — hot, about Jin., and cold Jin. ; mutton should be about Jin. thick, pork and veal a trifle less, and lamb and Fig. 351. Joints of Backbone. sucking-pig as mutton, or thicker, depending to some extent upon the width of the joints. The practice of carving at a sideboard by professional Carvers is now almost universally adopted at banquets or large private houses; but, although this has the great advantage of ensuring the proper handling of the meats, it is not much approved of by artistic cooks, for the orna- mentation of the viand upon which so many pride them- selves is no longer of any use, as the joints, &c., do not come under the immediate view of the diners. For their consolation it may be urged that the diners themselves are also affected per and contra : if they lose the appetising appearance of the dish, concerning which Mr. Corblet amongst other professional cooks sets so much store, they have the advantage of partaking of them neatly and scientifically carved, and quite free from the dangers and perspiring agonies that attend the course of the amateur and incompetent Carver. Let the cook lay out his decorative art on the dishes that grace the table, such as entrees and sweets ; then let him be thankful to the professional Carver, who makes the most of the meats, and economises as well : let him honour the Carver as he ought to be honoured, for the Carver holds the credit of the cook in his hands. Beef.— There is not much difficulty in carving large joints of Beef, the cuts being of the very simplest character, and mostly in one direction. For instance, the aitchbone and round require carefully slicing in a horizontal direction, as shown in Fig. 352, a plan that should be carried out so long as there is any of either to carve. When the lower portions are reached, the For details respecting Culinary Processes, Utensils, Sauces, &c., referred to, see under their special heads. THE ENCYCLOPAEDIA OF PRACTICAL COOKERY. 309 Carving — continued. Carver may use his own judgment as to whether he will take off another slice ; if he decide not to do so, he will complete the work by cutting up into chunks. This is at the best but a slovenly termination. Nevertheless, it is better to adopt it, should the meat be cut away so far, rather than attempt a further slicing when the stability of the remnant is not sufficiently great to resist the pressure of the knife. Carving — continued. by itself. Fig. 355, A, shows the cuts directly across, and in Fig. 355, B, they are in a slanting or diagonal direction. In either case, it is not usual to serve the end or to cut Fig. 354. Carving Middle op Sirloin of Beef with full Under-cut. Fig 355. Carving Fillet of Beef

AI-modernized reading of the original text

The foregoing instructions are, of course, incomplete without reference to the special article to be carved ; but by consulting the details given hereunder, and bearing in mind the advice we give here, there should be nothing except nervousness or modesty to prevent either man or woman acquiring the knowledge necessary for carving. Practical experience is the next feature to be sought after, and that is generally forthcoming to those who are socially and obligingly inclined. When carving joints, remember that most meats should be cut across the grain of the flesh, and that beef must at all times be cut thin — hot, about Jin., and cold Jin. ; mutton should be about Jin. thick, pork and veal a trifle less, and lamb and Fig. 351. Joints of Backbone. sucking-pig as mutton, or thicker, depending to some extent upon the width of the joints. The practice of carving at a sideboard by professional Carvers is now almost universally adopted at banquets or large private houses; but, although this has the great advantage of ensuring the proper handling of the meats, it is not much approved of by artistic cooks, for the ornamentation of the viand upon which so many pride themselves is no longer of any use, as the joints, &c., do not come under the immediate view of the diners. For their consolation it may be urged that the diners themselves are also affected pro and contra : if they lose the appetising appearance of the dish, concerning which Mr. Corblet amongst other professional cooks sets so much store, they have the advantage of partaking of them neatly and scientifically carved, and quite free from the dangers and perspiring agonies that attend the course of the amateur and incompetent Carver. Let the cook lay out his decorative art on the dishes that grace the table, such as entrees and sweets ; then let him be thankful to the professional Carver, who makes the most of the meats, and economises as well : let him honour the Carver as he ought to be honoured, for the Carver holds the credit of the cook in his hands. Beef.— There is not much difficulty in carving large joints of Beef, the cuts being of the very simplest character, and mostly in one direction. For instance, the aitchbone and round require carefully slicing in a horizontal direction, as shown in Fig. 352, a plan that should be carried out so long as there is any of either to carve. When the lower portions are reached, the For details respecting Culinary Processes, Utensils, Sauces, &c., referred to, see under their special heads. Carving — continued. Carver may use his own judgment as to whether he will take off another slice ; if he decide not to do so, he will complete the work by cutting up into chunks. This is at the best but a slovenly termination. Nevertheless, it is better to adopt it, should the meat be cut away so far, rather than attempt a further slicing when the stability of the remnant is not sufficiently great to resist the pressure of the knife. Carving — continued. by itself. Fig. 355, A, shows the cuts directly across, and in Fig. 355, B, they are in a slanting or diagonal direction. In either case, it is not usual to serve the end or to cut Fig. 354. Carving Middle op Sirloin of Beef with full Under-cut. Fig 355. Carving Fillet of Beef

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