HOW TO CARVE.

New Zealand Herald, Volume LXV, Issue 20137, 24 December 1928, Page 5 (Supplement)

HOW TO CARVE.

THE RIGHT WAY. There aro always those who ai'O amateurs at, carving, so the following rules will, no doubt, be of value to them: — Tongues aro cut across in tolerably thick slices. Fillet of veal is carved as a round of beef. Hams are cut in very thin slices from the knuckle to tlio blade. Turkey: Cut slices from each side of the breast down to the ribs; the legs may then be removed and the thighs divided from the drum-sticks, which are generally tough; but the pinions of the wing are very good, and tho white part of tho wing is preferred by many to tho breast. The stuffing is usually put in the breast; but when truffles are.put into tho body an opening must bo made into it by cutting through the apron. Goose: The apron must be cut off in a circular direction, when a glass of port wine, mixed with a teaspoonful of mustard, may bo poured into (he body or not Some of the stuffing should then be drawn out, and, the neck of the goose being turned a little toward the carver, tho flesh of tlje breast should bo sliced on each side of the bone. The wings may then be taken off. then the legs. The other parts aro carved tho same as a fowl. Ducks may be carved, when large, the same as geese; but when young, like chickens. The thigh joints, however, hV> much closer to the trunk than tho;-• of fowls Quarter of Lamb: Lav the knife flat and cut off the shoulder. Tho proper point for incision will be indicated bv the position of tho shoulder. A little lemon juice may be squeezed over (he divided part, and a little cayenne pepper, and tho shoulder transferred to another dish, for (he opposite end of the fable. Next, separate (he brisket, or short bones, bv cutting lengthwnvs along (he breast. Then serve from either part, as desired.