It is no trifling accomplishment to be able to carve
well and skilfully. It occurs at least once a day in
every family, and it is better for both men and women
to be able to do it with dispatch and elegance. All
display of over-exertion is in bad taste. A little atten-
tion and experience will soon put one at ease in his
seat of honor. It is well to call the attention of
younger persons to observe how it is done, that they,
too, may serve their turn. A sharp knife is an abso-
lute necessity to exhibit the ability of the carver. We
know it is not considered proper to stand while
carving for company, though it is much easier, but we
will. not be fastidious. In roasts such as ribs, fore-
quarters, etc., the butcher should be instructed to sep-
arate the joints. Fowls are easily carved. Ducks
have strong ligaments and are therefore more difficult
to carve. Place the turkey on its back on the platter,
as it was roasted (to a good brown), putting the head
to the right-hand of the carver. Fix the fork firmly
in the lower end of the breast and you need not
remove it till the turkey is nearly all cut up. First
sever the legs and wings on both sides (if the whole is
to be served), cutting neatly through the joint next
the body. Then cut slices from the breast length-
wise, beginning on the lower part, and laying the
pieces neatly on the side of the platter; then un joint
the legs and wings at the middle joint, which can be
struck almost exactly by an expert carver, or after a
little practice. Consult the tastes of the guests as to
which part is preferred; if no preference is expressed,
serve a portion of both light and dark meat, with a
spoonful of dressing, and gravy (unless it is notde-
94# The Queen Cpeh Book
mr^d). The dretiing is more accessible if the bird is
placed with the head to the left. A chicken is carved
the same way, whether roasted or broiled. A little
more dexterity and force are needed to carve a goose
than a turkey, though carved in the same way. The
breast of a goose is considered the choicest part;
all the meat is good and full of juicy flavor.
Roast Duck.
No other dishes require so much skill in carving as
game and poultry; as it is necessary to be well ac-
quainted with the anatomy of the bird, or know just
the location of the joints, in order to place the knife
at exactly the right point. The wing of a flyer and
the leg of a swimmer are the most desirable portions
of a duck, after the breast.
A tame duck is nice stuffed as a turkey and roasted,
also split open on the back and put in the oven in
the roasting pan, on the rack, and basted. Wild
ducks should be split open on the back, put on the
rack in a well heated oven, for twenty minutes or less,
they should he rare, but boiling hot through. When
wild ducks live on rice their meat is much the richest
eating.
To Makb Bread Without a Sponge.
For the yeast:
4 quarts boiled water 1 2 potatoes, pared
2 tablespoons white sugar 2 tablespoons salt
3 tablespoons flour i Twin Bros. ' yeast cake
Make this the day before baking; the yeast is all the
wetting you need; do not sponge it. The yeast will
keep two or three weeks. Pare medium sized pota-
toed and boil just done in two quarts of the boiled
The Queen Cook Book 141
Page 93
Presented as published in 1895. 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
It is no trifling accomplishment to be able to carve well and skilfully. It occurs at least once a day in every family, and it is better for both men and women to be able to do it with dispatch and elegance. All display of over-exertion is in bad taste. A little attention and experience will soon put one at ease in his seat of honor. It is well to call the attention of younger persons to observe how it is done, that they, too, may serve their turn. A sharp knife is an absolute necessity to exhibit the ability of the carver. We know it is not considered proper to stand while carving for company, though it is much easier, but we will not be fastidious. In roasts such as ribs, forequarters, etc., the butcher should be instructed to separate the joints. Fowls are easily carved. Ducks have strong ligaments and are therefore more difficult to carve. Place the turkey on its back on the platter, as it was roasted (to a good brown), putting the head to the right-hand of the carver. Fix the fork firmly in the lower end of the breast and you need not remove it till the turkey is nearly all cut up. First sever the legs and wings on both sides (if the whole is to be served), cutting neatly through the joint next the body. Then cut slices from the breast lengthwise, beginning on the lower part, and laying the pieces neatly on the side of the platter; then un joint the legs and wings at the middle joint, which can be struck almost exactly by an expert carver, or after a little practice. Consult the tastes of the guests as to which part is preferred; if no preference is expressed, serve a portion of both light and dark meat, with a spoonful of dressing, and gravy (unless it is not de-
[illustration: The Queen Cook Book]
marked). The dretiing is more accessible if the bird is placed with the head to the left. A chicken is carved the same way, whether roasted or broiled. A little more dexterity and force are needed to carve a goose than a turkey, though carved in the same way. The breast of a goose is considered the choicest part; all the meat is good and full of juicy flavor.
Roast Duck.
No other dishes require so much skill in carving as game and poultry; as it is necessary to be well acquainted with the anatomy of the bird, or know just the location of the joints, in order to place the knife at exactly the right point. The wing of a flyer and the leg of a swimmer are the most desirable portions of a duck, after the breast.
A tame duck is nice stuffed as a turkey and roasted, also split open on the back and put in the oven in the roasting pan, on the rack, and basted. Wild ducks should be split open on the back, put on the rack in a well heated oven, for twenty minutes or less, they should he rare, but boiling hot through. When wild ducks live on rice their meat is much the richest eating.
To Makb Bread Without a Sponge.
For the yeast: 4 quarts boiled water 1 2 potatoes, pared
2 tablespoons white sugar 2 tablespoons salt
3 tablespoons flour i Twin Bros. ' yeast cake Make this the day before baking; the yeast is all the
wetting you need; do not sponge it. The yeast will keep two or three weeks. Pare medium sized potatoes and boil just done in two quarts of the boiled
The Queen Cook Book 141