of the
table, or at one end.
Before putting the dishes on it, the tray should be covered
with a white napkin, fringed at the ends. Small napkins or
doyles, folded in four and ironed very smoothly, may be laid
at each plate; which should be reversed, or turned the bottom
side up, and the knife and fork at the right side, or the knife
at the side and a silver fork in front of the plate. Since so it
is, that many Americans dislike the use of a silver fork — find-
ing it exceedingly clumsy and awkward — it is best to place the
one belonging to the knife with it, at the side of the plate,
leaving it optional which to make use of.
Let the cruet-stand or castor occupy the centre of the
table. If there are more than five or six persons, have two
small plates of butter, one at either end of the table, and
opposite each other. Let there be two plates of bread or rolls,
or one of either of these, and the other place for hot griddle-
cakes, or corn-bread, or toast.
Opposite the tray or head of the table, let the steak, or fry,
HOUSEHOLD. 89
(or whatever principal dish,) be placed, with the carving-knife
and fork before it, and dishes of hominy, or boiled rice, or
mashed potatoes, and boiled eggs, or hash, opposite each other,
and the plates of bread between the steak dish and tray,
having one of the plates of butter between each two, and the
castor in the -centre; also one or two salt stands filled with fine
salt, and neatly marked with a teaspoon or otherwise, and a
salt-spoon across each, and may be placed diagonally opposite
each other. These, with a pitcher of ice-water and several
tumblers, occupying the corners of the table on either side of
the carver, complete the breakfast-table.
If there is a servant or waiter in attendance, let such
stand at the left hand of the mistress, or head of the table,
with a small tray, and pass the cups to and from her, presenting
it at the left hand.
The Dinner Table.— Without a perfect knowledge of the
art of carving, it is impossible to perform the honors of the
table with propriety; and nothing can be more disagreeable
to one of a sensitive disposition, than to behold a person, at
the head of a well-furnished board, hacking the finest joints?
and giving them the appearance of having been gnawed by
dogs.
It also merits attention in an economical point of view; a
bad carver will mangle joints so as not to be able to fill half a
dozen plates from a sirloin of beef, or a large tongue; which,
besides creating a great difference in the daily consumption of
families, often occasions disgust in delicate persons, causing
them to loathe the provisions, however good, which are set
before them. One cannot, therefore, too strongly urge the
study of this useful branch of domestic economy.
90
HOUSEHOLD.
Carving. — ^An ox is divided by the butcher into the follow-
ing joints, London style:
1.
Sirloin.
7.
Thick flank.
13.
Shoulder, or leg-of-
2.
Top, or {^tch-bone.
8.
Thin flaok.
mutton piece.
3.
Rump.
9.
Leg.
14.
Brisket. 16. Clod.
4.
Bnttock, or round.
10.
Fore-rlb (5 ribs).
16.
Sticking.
5.
Mouse buttock.
11.
Middle rib (4 ribs).
17.
Shin.
6.
Veiny piece.
12.
Chuck rib (3 ribs).
18.
Cheeks, or Head.
Fish is cut with a silver fish-slice, or the more modern large
TDBBOT*
HXDnLX-CXTT OV BAUBON.
HOUSEHOLa
91
Page 60
Presented as published in 1883. 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
of the table, or at one end.
Before putting the dishes on it, the tray should be covered with a white napkin, fringed at the ends. Small napkins or doyles, folded in four and ironed very smoothly, may be laid at each plate; which should be reversed, or turned the bottom side up, and the knife and fork at the right side, or the knife at the side and a silver fork in front of the plate. Since so it is, that many Americans dislike the use of a silver fork — finding it exceedingly clumsy and awkward — it is best to place the one belonging to the knife with it, at the side of the plate, leaving it optional which to make use of.
Let the cruet-stand or castor occupy the centre of the table. If there are more than five or six persons, have two small plates of butter, one at either end of the table, and opposite each other. Let there be two plates of bread or rolls, or one of either of these, and the other place for hot griddlecakes, or corn-bread, or toast.
Opposite the tray or head of the table, let the steak, or fry,
(or whatever principal dish,) be placed, with the carving-knife and fork before it, and dishes of hominy, or boiled rice, or mashed potatoes, and boiled eggs, or hash, opposite each other, and the plates of bread between the steak dish and tray, having one of the plates of butter between each two, and the castor in the -centre; also one or two salt stands filled with fine salt, and neatly marked with a teaspoon or otherwise, and a salt-spoon across each, and may be placed diagonally opposite each other. These, with a pitcher of ice-water and several tumblers, occupying the corners of the table on either side of the carver, complete the breakfast-table.
If there is a servant or waiter in attendance, let such stand at the left hand of the mistress, or head of the table, with a small tray, and pass the cups to and from her, presenting it at the left hand.
The Dinner Table.— Without a perfect knowledge of the art of carving, it is impossible to perform the honors of the table with propriety; and nothing can be more disagreeable to one of a sensitive disposition, than to behold a person, at the head of a well-furnished board, hacking the finest joints and giving them the appearance of having been gnawed by dogs.
It also merits attention in an economical point of view; a bad carver will mangle joints so as not to be able to fill half a dozen plates from a sirloin of beef, or a large tongue; which, besides creating a great difference in the daily consumption of families, often occasions disgust in delicate persons, causing them to loathe the provisions, however good, which are set before them. One cannot, therefore, too strongly urge the study of this useful branch of domestic economy.
Carving.— An ox is divided by the butcher into the following joints, London style:
Sirloin.
Thick flank.
Shoulder, or leg-of-
Top, or Aitch-bone.
Thin flaok.
mutton piece.
Rump.
Leg.
Brisket. 16. Clod.
Buttock, or round.
Fore-rib (5 ribs).
Sticking.
Mouse buttock.
Middle rib (4 ribs).
Shin.
Veiny piece.
Chuck rib (3 ribs).
Cheeks, or Head.
[illustration: Turbot, Handle-cut of Salmon]