Serve guests with the part they prefer, but gravy
should never be poured over white meat as it spoils
its delicate appearance.
In carving a fowl or chicken, first cut the legs from
the body, next take off the wings, and then carve the
breast.
Small game (birds) are usually carved by simply
cutting them from the neck to the tail.
If very small they are often served whole.
There are many ways of carving a rabbit. One way
is to pass the knife along both sides of the backbone
8
from head to tail. Then divide the sides cross-ways
and nearly in the center, and then cut off the legs and
shoulders.
A tongue is first cut in the middle and across the
tongue, and good slices, not too' thin, are cut out until
the best portions of the tongue are served. The fat
lies near the roof of the tongue and a little can be
served tO' those who like it.
Fish — Now is the time to exercise care in carving
to keep fish in perfect flakes, as to break them destroys
the beauty of the fish. Never use steel knives in
carving fish, they exercise a very disagreeable flavor
to fish ; use silver or plated fish knives.
In carving large fish the knife should first be run
down close to the backbone and the whole length of
the fish, thus cutting it in two.
Then cut regular slices across the fish for the guests.
Small fish like brook trout are, of course, served
whole.
LUNCHEONS, BREAKFASTS AND SIMPLE
DINNERS.
Dinner parties are now; beginning to be a thing of
the past because they are such ceremonious affairs, in-
volving so much trouble and expense that people hesi-
tate about giving them, and there are many less formal
ways of entertaining. But let us remember that an
invitation tO' a dinner is considered a great elegance
and to entertain our friends in any wlay manifests the
spirit of hospitality. In all ages and among all nations,
savage as well as civilized, to entertain another was a
peculiar evidence of good will, which would cement
friendship and heal animosities.
9
LUNCHEONS.
Luncheon is a meal of a more recent date than din-
ners and is a very nice way to entertain and may be
a dinner in everything but the name. Any meal taken
between or after the regular meals is called a luncheon.
The invitations to a luncheon may be given verbally
or written, or for very formal occasions engraved.
To a formal invitation prompt answier should be
sent, and if unable to attend after having accepted,
the hostess should be promptly notified.
Many who dread the pomp and ceremony of a ''din-
ner" take refuge in a luncheon, and entertain their
friends in a sort of formal-informal way.
A colored table cloth, which a strict and elegant
taste would forbid for a dinner, may be allowed at a
luncheon, but even here the white are the handsomest
cloths. In many informal affairs the table cloth is
dispensed with altogether, and the lunch is served on
the mahogany table, but this is unusual. One who has
elegant china has a great advantage over those who
do not in entertaining, but if we have not fine china
let us keep well washed what we have and the simplest
meal can be made pleasant.
Page 2
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
Serve guests with the part they prefer, but gravy should never be poured over white meat as it spoils its delicate appearance.
In carving a fowl or chicken, first cut the legs from the body, next take off the wings, and then carve the breast.
Small game (birds) are usually carved by simply cutting them from the neck to the tail.
If very small they are often served whole.
There are many ways of carving a rabbit. One way is to pass the knife along both sides of the backbone
from head to tail. Then divide the sides cross-ways and nearly in the center, and then cut off the legs and shoulders.
A tongue is first cut in the middle and across the tongue, and good slices, not too thin, are cut out until the best portions of the tongue are served. The fat lies near the roof of the tongue and a little can be served to those who like it.
Fish — Now is the time to exercise care in carving to keep fish in perfect flakes, as to break them destroys the beauty of the fish. Never use steel knives in carving fish, they exercise a very disagreeable flavor to fish ; use silver or plated fish knives.
In carving large fish the knife should first be run down close to the backbone and the whole length of the fish, thus cutting it in two.
Then cut regular slices across the fish for the guests.
Small fish like brook trout are, of course, served whole.
LUNCHEONS, BREAKFASTS AND SIMPLE
DINNERS.
Dinner parties are now beginning to be a thing of the past because they are such ceremonious affairs, involving so much trouble and expense that people hesitate about giving them, and there are many less formal ways of entertaining. But let us remember that an invitation to a dinner is considered a great elegance and to entertain our friends in any wlay manifests the spirit of hospitality. In all ages and among all nations, savage as well as civilized, to entertain another was a peculiar evidence of good will, which would cement friendship and heal animosities.
LUNCHEONS.
Luncheon is a meal of a more recent date than dinners and is a very nice way to entertain and may be a dinner in everything but the name. Any meal taken between or after the regular meals is called a luncheon. The invitations to a luncheon may be given verbally or written, or for very formal occasions engraved.
To a formal invitation prompt answier should be sent, and if unable to attend after having accepted, the hostess should be promptly notified.
Many who dread the pomp and ceremony of a ''dinner" take refuge in a luncheon, and entertain their friends in a sort of formal-informal way.
A colored table cloth, which a strict and elegant taste would forbid for a dinner, may be allowed at a luncheon, but even here the white are the handsomest cloths. In many informal affairs the table cloth is dispensed with altogether, and the lunch is served on the mahogany table, but this is unusual. One who has elegant china has a great advantage over those who do not in entertaining, but if we have not fine china let us keep well washed what we have and the simplest meal can be made pleasant.