A FEW HINTS ON CARVING.

Hawera Star, Volume XLV, 5 December 1925, Page 17

A FEW HINTS ON CARVING.

Lot’s carve him a dish fit for tlie gods, Not hew him as a carcase fit for hounds. A few simple hints may be useful to the beginner. See that you have a fork with a comfortable handle and a good guard. Choose a knife with a strong blade and a keen edge, a shorter carving knife and fork being needed for poultry. Serve on a platter large enough to hold slices cut off and have a d’oyley under the platter for the protection of the table cloth or table.

Have the knife sharpened before the guests assemble, as the whetting of the steel makes an unpleasant noise. The scat of -the carver should be slightly higher than the other chairs, so that ho may sit while carving, as standing detracts from the feeling of case and composure in the company Especially is this necessary if the hostess curves.

Try to give each guest wliat he prefers, meat .well done or rare, and poultry with or without dressing. Beef should be cut thin. If it be boned sirloin., cut the slices straight down, so that each guest may receive part of the upper portion and part of the tenderloin If it be rolled tenderloin cut straight across the top. In carving a breast of veal, cut straight through horizontally, between the rib and. the brisket, then separate the ribs.

In shoulder of lamb, separate the shoulder from the breast and ribs. Set the fork firmly in the shoulder and raise it, then divide the ribs from the brisket by cutting straight along horizontally. The joint is then easily carved.

In serving fowls plunge the fork upright into the very centre of the breast. Some carvers leave it thus uutil the bird is dissected, using a second fork when necessary. Pass the knife between the thigh and body until the bone is reached. Then force the thigh back so as to expose the joint, which cut. Having separated wings, legs and thighs, cun long slices of the breast and make an opening in order to serve the dressing. Serve together a little white and a little dark meat.

Small birds, quails, woodcock and pigeons, are split down the back, half given to each person.

Cut roast turkey slices in transverse direction, but boiled turkey should be sliced longitudinally.