A more economical way, and one which is often
practiced, is to begin at large end and work down.
In carving a sirloin of beef it will be found a great
advantage if the knife is inserted just above the bone,
at the bottom of the meat, and run sharply along be-
tween the bone and meat.
The underside, or tenderloin part, should be cut
thin, lengthwise, and a little of the soft fat given with
each piece. As the underside is usually considered
the choicest part a little should be given with each
plate, or else ask the guest whether the outside or
underside is preferred.
It requires little skill to carve a round of beef. Cut
a thick slice off the top to leave the surface smooth,
and then thin, even slices should be cut across the
round, parallel with the top.
Ribs of the beef are carved mxuch the same as the
sirloin before described.
6
A fillet of veal is cut in the same manner as a round
of beef. Have the slices thin and even. A little of the
stuffing, and a little of the fat should be given with
each plate. As the brown outside is preferred "by some
people, an honored guest may be asked if he prefers
it.
A leg of mutton is carved by beginning In the mid-
dle, instead of either end, and cutting across the leg.
Have the knife sharp, and cut thin, deep slices, and
give each one a little of the fat and some of the brown
outside.
A saddle of mutton is carved in thin, even slices,
running from the tail tO' the end, beginning to carve
close to the backbone. Cut each piece quite down to
the bone, and give some fat from the sides on each
plate.
A haunch of mutton is carved in thin, even slices,
running from tail tO' end, beginning to carve close to
the backbone. Cut each piece quite down to the bone
on the knuckle (or small) end, then slices are cut the
whole length of the haunch, much the same as in the
saddle of mutton.
In carving a fore-quarter of lamb, the shoulder
should be first cut away from the breast and ribs by
passing the knife under and around the shoulder, be-
ing careful not tO' cut away toO' much meat with it.
Then cut the ribs from the brisket or gristly part,
and the guests may be helped from the shoulder,
brisket or ribs as they prefer.
A roast pig should be cut in half before it is sent
to the table.
In carving, the shoulder is first cut from the carcass
by passing the knife around it.
7
The leg- is then cut off in the same w^y.
The ribs are then separated, as some prefer one
part and some another; the tastes of the different
guests should be consulted in serving them.
Poultry — In carving a goose, first cut thin, even
slices, from the breast.
A hole should then be cut with the knife in the
*'apron," and some of the stuffing given with each
plate.
The fork is placed inside the leg, and it is gently
forced away from the body, and this enables the carver
to readily find the joint and cut through it, when he
wishes to cut away the leg.
The wings, side bones, and neck are then cut off.
Skillful carving consists in getting as many slices
as possible from the breast, and it is singular how
many more a good carver will provide than a poor
one.
Carving a turkey is much the same as carving a
goose.
The carver begins by cutting thin slices from the
breast, cutting down towards the breast bone.
Page 1
Presented as published in 1905. 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
A more economical way, and one which is often practiced, is to begin at large end and work down.
In carving a sirloin of beef it will be found a great advantage if the knife is inserted just above the bone, at the bottom of the meat, and run sharply along between the bone and meat.
The underside, or tenderloin part, should be cut thin, lengthwise, and a little of the soft fat given with each piece. As the underside is usually considered the choicest part a little should be given with each plate, or else ask the guest whether the outside or underside is preferred.
It requires little skill to carve a round of beef. Cut a thick slice off the top to leave the surface smooth, and then thin, even slices should be cut across the round, parallel with the top.
Ribs of the beef are carved much the same as the sirloin before described.
A fillet of veal is cut in the same manner as a round of beef. Have the slices thin and even. A little of the stuffing, and a little of the fat should be given with each plate. As the brown outside is preferred "by some people, an honored guest may be asked if he prefers it.
A leg of mutton is carved by beginning In the middle, instead of either end, and cutting across the leg. Have the knife sharp, and cut thin, deep slices, and give each one a little of the fat and some of the brown outside.
A saddle of mutton is carved in thin, even slices, running from the tail to the end, beginning to carve close to the backbone. Cut each piece quite down to the bone, and give some fat from the sides on each plate.
A haunch of mutton is carved in thin, even slices, running from tail to end, beginning to carve close to the backbone. Cut each piece quite down to the bone on the knuckle (or small) end, then slices are cut the whole length of the haunch, much the same as in the saddle of mutton.
In carving a fore-quarter of lamb, the shoulder should be first cut away from the breast and ribs by passing the knife under and around the shoulder, being careful not to cut away too much meat with it.
Then cut the ribs from the brisket or gristly part, and the guests may be helped from the shoulder, brisket or ribs as they prefer.
A roast pig should be cut in half before it is sent to the table.
In carving, the shoulder is first cut from the carcass by passing the knife around it.
The leg is then cut off in the same way.
The ribs are then separated, as some prefer one part and some another; the tastes of the different guests should be consulted in serving them.
Poultry — In carving a goose, first cut thin, even slices, from the breast.
A hole should then be cut with the knife in the "apron," and some of the stuffing given with each plate.
The fork is placed inside the leg, and it is gently forced away from the body, and this enables the carver to readily find the joint and cut through it, when he wishes to cut away the leg.
The wings, side bones, and neck are then cut off.
Skillful carving consists in getting as many slices as possible from the breast, and it is singular how many more a good carver will provide than a poor one.
Carving a turkey is much the same as carving a goose.
The carver begins by cutting thin slices from the breast, cutting down towards the breast bone.