Gancel's culinary encyclopedia of modern cooking

Here are a few points usually observed: (1) Meat to be Carved should be conveniently near the person carving it. (2) It should be placed on a dish sufficiently large so the dish will not have to be moved. The carving dish should be sufficiently deep, so the meat will not slip in it. (3) Beef, veal, lamb, mutton, pork and ham are sliced thin, and as a general rule, the article to be carved is placed conveniently near to the carver, so that he may have full control over it. For if it is placed far off, nothing can prevent an ungracefulness of appearance and a difficulty in performing that which, if it were in its proper place, could be achieved with ease. . In the foregoing directions, we have endeavored to be as explicit as possible; but practice alone will enable any person to carve with skill and facility. Ribs of Beef. There are two modes of carving this joint; the first, which is now becoming common, and is . easy to — 471 — an amateur carver; is to cut across the bone, commencing in the center, and helping fat, or it should be carved in slices, commencing either in the center of the joint or at the sides. Occasionally the bones are removed, and the meat formed into a' fillet. It should then be carved as a round of beef. Sirloin of Beef. The under part should be first carved, as indicated for the ribs, carving either side, or in the center, and helping the fat. f r Rack or Loin Veal. Veal is not a nourishing food, biit is eaten considerably. It must be of first quality, firm, white and elastic, and at least six weeks old. Were you to attempt to carve each chop, and serve it, you would not only place a gigantic piece upon the plate of the person, you intended to help, but you would waste much .time, and should the vertebrae not have been jointed by the butcher, you would find yourself in the position of the ungraceful carver being compelled to exercise a degree of strength which should never be suffered to appear; Very possibly, too, helping gravy in a manner not contemplated by the person unfortunately near enough to receive it, but diagonally, and help in slices of moderate thickness. Separate small bones, divide and serve them, having first inquired if they are desired, - V * Loin of Veal. This joint is sent to the table served as a sirloin of beef. Having turned it over, cut out the kidney and the fat, return it to its proper position, and carve it as in the neck of veal; help with it a slice of kidney and fat; loirir and rack of a nice part, also leg and shoulder of veal. leg and shoulder of veal. Lamb and Mutton. Lamb and mutton are the best meats after beef.' Lamb after age of six months, is called mutton. The meat of the lamb before two months has little flavor; is sticky, white and soft. After that time it is delicious, especially if the animal has been fed upon milk, the meat being tender and very nourishing for children, convalescents and old, feeble people. , Saddle of lamb or mutton and chops, is the best roasted or broiled after the leg and shoulder. The preparation of mutton is the same as for lamb, and it is eaten rare, but lamb is eaten well cooked. ” 1 ^ \ IjL • • < r ■ '■ , > • • n . • • . . ’ 4 . . , Saddle of Lamb or Mutton. The tail end is divided, and 472 —