SOME RULES FOR CARVING

Evening Star, Issue 20636, 8 November 1930, Page 23

SOME RULES FOR CARVING

When carving chicken insert the fork in tho breast of the bird, and, passing tho knife along the side of the breastbone, bring it down towards the wing. Remove the wing with a piece of the breast meat attached. Place tho fork inside tho leg, forcing this gently away from tho body. Slip the knife under the wishbone and remove this.. It will then bo a simple matter to carve the breast meat into thin, dean-cut slices A boned and stuffed chicken should be cut downwards in fairly thick slices so that some of the stuffing accompanies each slice.

and goose should have tho breast slices cut From the wing upwards. Thcso can lie removed neatly before legs and wings are touched. AH beef should be out in thin slices, each of which embodies a certain proportion of fat with tho lean. , Ribs of beef are carved by inserting tho knife immediately between the bone and the went and taking off thin slices. Round of beef and topside should be sliced across in the manner employed when carving a cold, pressed tongue. Sirloin, if it has been boned and rolled, should bo carved in the same way as topside. If tho joint has not been honed tho undercut should be carved towards the bone and the upper part cut with the bone. It is wasteful to carve tho upper part of a sirloin in tho same way as the undercut. Lamb' and mutton should be cut in fairly thick slices, each containing a certain proportion of fat and lean. Placo a leg on tho dish so that tt knuckle end is at the carver’s left hand. Insert the knife in the centre of the thick middle part, and cut shatply down cowards the dish. Slices of tho mea> can be cut from both tho thick and the knuckle ends. With a shoulder carving should bo commenced by inserting tho knife at tho outer edge and cutting down until the hone is .readied. Remove fairly thick slices iu tho sumo direction, and ■

then, turning tbo joint over, cut slices crosswise over its whole length. A loin of mutton mut be well jointed before it is cooked, otherwise it cannot bo neatly carved at table. Each chop should bo cut cleanly through. To carve a ham begin at the knuckle end and cut thin slices towards the thick part, slanting the knife from the thick part to the knuckle. The knife must be carried down to the bone with each slice of meat that is cut. A beef tongue is carved downwards, the slices being cut fairly thick. A cold, pressed tongue should- bo cut across in thin slices.