HINTS FOR CARVING

Press, Volume XCVI, Issue 28472, 30 December 1957, Page 2

HINTS FOR CARVING

Practice And Good Tools

Skill in carving takes practice, knowledge about meat cuts and good tools for the job. Then it becomes a pleasant, much easier task, and the meat is more edible. Here are some hints on carving:— To carve a rolled rib roast, the meat is placed on a plate with the larger cut surface down. Put the fork firmly into the roast on the left side an inch or two from the top. Slice across the grain toward the fork from the far right side. Remove each cord only as it. is approached in making slices. Baked Whole Ham.— Place ham on the platter with the fat or decorted side up. The shank end should always be to the carver’s right. The thin side of the ham. from which the first slices are made, will be nearest or farthest from the carver, depending on whether the ham is from a right or a left side of pork. Insert fork and cut several slices parallel to the length of the ham on the nearest side. Turn the ham so that it rests on the surface just cut.

Hold it firmly with the fork and cut a small wedge from the shank end. By removing this wedge the succeeding slices are easier to cut and to release from the bone. Keep the fork in place to steady the ham and cut thin slices down to the leg bone. Release slices by cutting along the bone at right angles to the slices. For more servings turn the ham back to its original position and slice at right angles to the bone. Roast Leg of Lamb.—Place before the carver so that the shank bone is to his right and the thick meaty section on the far side of the platter. Insert the fork firmly in the large end of the leg and carve two or three lengthwise slices from the near thin side. Turn the roast so that it rests on the surface just cut. The shank bone now points up from the platter.

Insert the fork in the left of the roast. Starting at the shank end, slice down to the leg bone. Parallel slices may be made until the aitch bone is reached. One quarter to three-eighths inch slices are desirable. With the fork still in place run the knife along the leg bone releasing all the slices.

Poultry.— Place the bird on a platter with legs pointing to the carver’s left. Insert carving fork into leg with one tine in drumstick and the other in the second joint. Cut around the hip joint Use fork as a lever to bend the leg back. Lay leg down flat. Insert knife between tines of fork. Probe for the joint and the knife will pass through it. Thrust the fork into the bird and slice the breast thinly. Slice meat from the second join’ and serve slices of both dark and white meat to each person. If necessary, for more portions, turn the bird on the platter, carved side down, and remove other leg in the same manner as the first. The wings are removed the same as the legs.