Name: Cooking for profit
Author: Jessup Whitehead

they need and the cost of provisions is needlessly increased in that way that a skillful carver who can make a dish look broad and plentiful with- out giving it much weight may be the most valuable man in the house. Some men are not adapted to be- come good carvers ; quick, impatient, irritable men are not. It takes an easy-going imperturbable person who cuts smoothly with long and steady strokes and does not see-saw and scatter the splinters. The knives must be thin and as keen as razors; there can be no good carving with the ordinary kitchen knives which top lay the white meat as broad and thin as the size of fowl will allow. While such directions may read well enough it will be found the practice is not so easy unless pursued with steady system. Take up the chicken by inserting the fork in the cavity of the neck, where the crop was, and keep the fork there in one place until the fowl is disjointed and the breast is in slices. First take off the legs and thighs, cutting to the hip joint, then with a turn of the wrist throwing it out of the socket and pass the knife clear through, hold up the carcass and strike the COOKING I^OR PROFIT, 177 knife through the small of the back and the lower part or side bones fall off. Then remove the wings at the sockets. Next take off the first slice — the brown outside — of the breast. If a large fowl you can get a broad slice more of white meat before touching the bone. Next to that is the fowl's shoulder-blade, a bone almost like the wishbone, imbedded in the white meat and very much in the way of the carver who is not posted ; but your knowing hand takes hold of it by the projecting knob, which is the wing socket, and gently pulls it off and the whit' meat that comes with it and coveis it, and it makes a slice itself almost as thin and quite as broad as the others. Under that and lying close to the breast Done is another layer to be taken off with the point of the knife and that makes four slices of white meat from one side, eight from the two sides, to make the tops of dishes partly made up of a slice from the leg, or a side bone or split of the upper part of the back. In carving a turkey the proceed- ing is the same but less difficult as there is more meat to work on. The usual way, which was the way Mc- G — did, is to place the carving fork astride of the breast bone and keep it there until the turkey is all cut up, but Carter objected that thrusting the fork in there cut through a slice of the white meat in the best part on each side of the bone and he took a hold in the crop cavity as already mentioned. Boned CMcken with Jelly* ARTISTIC COOKKRY And Notes on the London Cookery and Food Exhibition of 1885. BY JESSUP WHITEHEAD.

AI-modernized reading of the original text

they need and the cost of provisions is needlessly increased in that way that a skillful carver who can make a dish look broad and plentiful without giving it much weight may be the most valuable man in the house. Some men are not adapted to become good carvers ; quick, impatient, irritable men are not. It takes an easy-going imperturbable person who cuts smoothly with long and steady strokes and does not see-saw and scatter the splinters. The knives must be thin and as keen as razors; there can be no good carving with the ordinary kitchen knives which top lay the white meat as broad and thin as the size of fowl will allow. While such directions may read well enough it will be found the practice is not so easy unless pursued with steady system. Take up the chicken by inserting the fork in the cavity of the neck, where the crop was, and keep the fork there in one place until the fowl is disjointed and the breast is in slices. First take off the legs and thighs, cutting to the hip joint, then with a turn of the wrist throwing it out of the socket and pass the knife clear through, hold up the carcass and strike the knife through the small of the back and the lower part or side bones fall off. Then remove the wings at the sockets. Next take off the first slice — the brown outside — of the breast. If a large fowl you can get a broad slice more of white meat before touching the bone. Next to that is the fowl's shoulder-blade, a bone almost like the wishbone, imbedded in the white meat and very much in the way of the carver who is not posted ; but your knowing hand takes hold of it by the projecting knob, which is the wing socket, and gently pulls it off and the white meat that comes with it and coveis it, and it makes a slice itself almost as thin and quite as broad as the others. Under that and lying close to the breast Done is another layer to be taken off with the point of the knife and that makes four slices of white meat from one side, eight from the two sides, to make the tops of dishes partly made up of a slice from the leg, or a side bone or split of the upper part of the back. In carving a turkey the proceeding is the same but less difficult as there is more meat to work on. The usual way, which was the way Mc- G — did, is to place the carving fork astride of the breast bone and keep it there until the turkey is all cut up, but Carter objected that thrusting the fork in there cut through a slice of the white meat in the best part on each side of the bone and he took a hold in the crop cavity as already mentioned. [illustration: Boned Chicken with Jelly] ARTISTIC COOKKRY And Notes on the London Cookery and Food Exhibition of 1885.