Poultry requires skillful carving. The requisites are grace
of manner, ease in the performance, a perfect knowledge of
the position of the points, and the most complete mode of
dissecting, so as to obtain the largest quantity of meat. In no
case is this ability more demanded than in carving a roast
turkey. Unless this is done well, there is not only much
waste, but the appearance of the turkey is spoiled. You will
commence by carving slices from each side of the breast.
Then remove the legs, dividing the thighs from the drum'
sticks (and here an instrument termed a disjointer will be
found serviceable, for unless the turkey is very young and
the union of the joints very accurately taken, carving becomes
difficult. The disjointer effects the ceparation at once and it
possesses also the advantage of enabling the carver to divide
a thigh in two— thus permitting a less bulky portion to be
served. The pinions and that portion of the body removed
with it are always a delicacy, and care should be taken to
carve them nicely.
Chicken. Put a fork in the wing and with a knife cut
it off. In taking off the. legs, first slip the knife between
the leg and the body and cut, then turn th>s leg back with
the fork and remove it. Later separate the first and second
tooints. Slice the breast, remove the wishbone, separate the
side bones and collar bone so the back is left.
Pheasant. Separate the leg by inserting the edge of the
knife between it and the body. Then take off the wings,
but do not remove much of the breast with them. You are
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GULIN A R Y EVOLUTION
thus enabled to obtain some nice slices. The pheasant is
then carved as a roast chicken. The breast is first in estima'
tion; then the wings, and after these the merry thought;
lovers of game perfer a leg.
Partridge. Separate the legs and then divide the bird
into three parts, leaving each^eg and wing, or serve whole;
also cut in two.
Quail and Small Birds. Roasted or split to be broiled.
Wild Ducks. The breast of these ducks being the best
portion, it is carved in slices, or one wing. All wild ducks
are roasted and eaten rare, served with currant jelly, fried
hominy and wild rice, and press the carcass.
How to Carve Fish. Fish should never be touched with
a steel knife, because a steel knife is said to injure the
delicate flavor of fish. Fish slicers, or a silver fish knife
and fork are used for carving it. It requires more care than
knowledge to help fish — the principle thing being to avoid
breaking the flakes.
Short'grained fish, like salmon, should be cut crosswise,
but long'grained fish should be cut lengthwise. Care should
be taken not to separate the flakes. The best flavored is
the Upper or thick part.
Remember that constant practice is required to make a
good carver. With it and a little care and observation, it
will become easy, and even pleasant, for you to carve; and will
greatly add to the comfort and nicety of the home dinner'
table.
HOW TO SELECT PROVISIONS AT THE MARKET
For the cook or housekeeper the provisions are the foun'
dation stone of the kitchen; but as some skill is required in
a purchaser (if this duty is to be performed to advantage),
we will endeavor to give directions by which inexperienced
cooks or housewives may be able to choose good articles.
Why? Because there is no medicine in good cooking.
Page 238
Presented as published in 1920. 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
Poultry requires skillful carving. The requisites are grace of manner, ease in the performance, a perfect knowledge of the position of the points, and the most complete mode of dissecting, so as to obtain the largest quantity of meat. In no case is this ability more demanded than in carving a roast turkey. Unless this is done well, there is not only much waste, but the appearance of the turkey is spoiled. You will commence by carving slices from each side of the breast. Then remove the legs, dividing the thighs from the drum sticks (and here an instrument termed a disjointer will be found serviceable, for unless the turkey is very young and the union of the joints very accurately taken, carving becomes difficult. The disjointer effects the separation at once and it possesses also the advantage of enabling the carver to divide a thigh in two— thus permitting a less bulky portion to be served. The pinions and that portion of the body removed with it are always a delicacy, and care should be taken to carve them nicely.
Chicken. Put a fork in the wing and with a knife cut it off. In taking off the legs, first slip the knife between the leg and the body and cut, then turn this leg back with the fork and remove it. Later separate the first and second joints. Slice the breast, remove the wishbone, separate the side bones and collar bone so the back is left.
Pheasant. Separate the leg by inserting the edge of the knife between it and the body. Then take off the wings, but do not remove much of the breast with them. You are
— 474 —
thus enabled to obtain some nice slices. The pheasant is then carved as a roast chicken. The breast is first in estimation; then the wings, and after these the merry thought; lovers of game perfer a leg.
Partridge. Separate the legs and then divide the bird into three parts, leaving each leg and wing, or serve whole; also cut in two.
Quail and Small Birds. Roasted or split to be broiled.
Wild Ducks. The breast of these ducks being the best portion, it is carved in slices, or one wing. All wild ducks are roasted and eaten rare, served with currant jelly, fried hominy and wild rice, and press the carcass.
How to Carve Fish. Fish should never be touched with a steel knife, because a steel knife is said to injure the delicate flavor of fish. Fish slicers, or a silver fish knife and fork are used for carving it. It requires more care than knowledge to help fish — the principle thing being to avoid breaking the flakes.
Short-grained fish, like salmon, should be cut crosswise, but long-grained fish should be cut lengthwise. Care should be taken not to separate the flakes. The best flavored is the Upper or thick part.
Remember that constant practice is required to make a good carver. With it and a little care and observation, it will become easy, and even pleasant, for you to carve; and will greatly add to the comfort and nicety of the home dinner table.
HOW TO SELECT PROVISIONS AT THE MARKET
For the cook or housekeeper the provisions are the foun' dation stone of the kitchen; but as some skill is required in a purchaser (if this duty is to be performed to advantage), we will endeavor to give directions by which inexperienced cooks or housewives may be able to choose good articles.
Why? Because there is no medicine in good cooking.