OCR Text |
Show HOW TO CARVE. It should be considered an accomplishment accom-plishment for a lady tu know how to carve well at her own table. It is nut proper to aland up when carving. The carving knife hhuuld ho sharp and thin. To carve fowls (which -hou!J always bo laid with the breast uppermost), plaee the lurk in the breast and take. oQ tho wings and its without turning tho fowls; then cut out tno merry thought, cut olT the side pieces and then cut the carca.-s in two. Divide Iho joints in tho leg rjf ft turky. In curving a mrlo'.n, cut thin slices from the side next tu you (it must be put on tiie dish with the tenderloin underneath) ihen turn it and cut from tnu tenderloin. Help the gue-ts lo both kinds. In carving a leg u( mutton or ham bi n by cat v-ing v-ing acnw the middle ol t'no bone. Col a loiiguo aTo and not length-wtse, length-wtse, nnd help from the middle part. Crvi a f re -quarter ot iamb bv rp-arating rp-arating tho should' r from tiie r.i'd, and then divide th nba. To caive loin of veal, begin nt the hin tihr iid and separate the rd. Help cacti one to a piece ol kidney nnd it fat. Carve pork and mutton in ihe hanie wav. To carve a ti.ii t of veal f.ainu n;n, ju t.tiH! u ii. i' i oi veai, tcgiu at Ihe top and help to thedresrf-iug thedresrf-iug Kith each ehco. In a bn-a,l of veal, tieparAle the hieaat u:.d br;nket ami (lien cut th'-in lip, u.-oin wnich pari ii preferred. In carving a pig h is custi ii nary lo divide it and take- off the bend before it roim-a Ui tho table, as to many perrons the bend is revolt i mi;, (,'ut olT the limbs and divide (he T;Ih. In carving vi nifon make n deep incision down to the lone to let out thejuices and turn the broad end , toward you, cutting ib ep iu thin sheen. For a paddle of Veii:.-uii, cut from the tail toward tho oilier end, on each side in thin blirej. Warm plates nre very n ere wary with Vciu.-on and mutton, and in wint' r aie durable dura-ble with all duiies. |