HOW TO CARVE
The following suggestions from a chef will help young housekeepers on this point: In carving sirloin, cut thin slices from the side next to you (it must be on the dish with the tenderloin underneath), then turn it and help the guests to both kinds. In carving a leg of mutton or ham, begin by cutting across the middle of the bone. To carve fowls—which should always be laid with the breast uppermost—place the fork in the breast, and take off the wings and legs without turning the fowl; then cut the " wish bone"; cut slices from the breast; cut out the collarbone; cut off the side pieces; then cut the fowl in two.
Carve a forequarter of lamb by separating the shoulder from the ribs, then divide the ribs.
To carve a loin of veal, begin at the smaller end and separate the ribs. Carve pork and mutton in the same way.
In carving a pig, it is customary to divide it and remove the head before it comes to the table. Cut off the limbs and divide the ribs.
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Bibliographic details
Otago Daily Times, Issue 23006, 8 October 1936, Page 15
Word Count
184HOW TO CARVE Otago Daily Times, Issue 23006, 8 October 1936, Page 15
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