CARVING.

Rodney and Otamatea Times, Waitemata and Kaipara Gazette, 12 June 1912, Page 3

CARVING.

How to Do it Easily.

Carving is an accomplishment every man and woman should thrive to acquire, for it is not only a graceful one but a source of economy— a saving of time and food— because when thoroughly understood no time need be wasted in awkward attempts to find the joints, and; the meat neatly and skilfully carved can all be used, while if torn and badly cut much will be unfit in appearance to serve.

It is not difficult to learn to carve well. Attention to the proper mode, and paftience in the efforts tio learn are all necessary to acquire a thorough knowledge oT tihe art. Perfect ease in handling the knife and joint is of the first importance, as all exertion is very much out of place, showing great want of skill on the part of the carver—or extreme toughness of the meat.

A good knife is necessary to enable one to do the work with dexterity. A long, thin" blade, well sharpened, should be used for large joints, ham or turkey; a short, narrow, sharp-pointed one for chicken or small game. The position in carving is a question open to dispute. Some authorities say it should always be dbne sitting, while others maintain that personal convenience should be consulted. A well known writer on table manners says on the subject: "It is laid down as a rule by many that one must not stand up when carving. If a person is tall, or the chair is quite high, there is no doubt that it may be a more graceful, quiet way .to keep the seat while carving, especially when that which is to be served is small, requiring very tittle skill. But when there is a large piece of beef, mutton, or ham, it is certainly easier and, to our eye, more graceful to carve standing. This is one of thej:ases where, if fashion and common sense come into collision, we think the latter will conquer."

The dish, which should always foe of good size, must be placed so* near the. carver as to give him,'or her, full control of it. Fowls should be placed breast up. Put the fork into the breast, and .take off the wings ant legs first without? turning the fowl, then cut out the breast bone, so as to leave a well browned skin over it, as also the white meat. Then cut off trtie side bones and divide the carcase which is left in two, from the neck down, leaving the rump on one part to be served, in a separate portion. Then remove' the second joint from the leg and the wing, as they are much more easily managed on the plate when thus thoroughly dissected.

A sirloin of beef should be placed on the dish with the undercut underneath. Thin cut slices should be taken from the side next the carver, then turn over the roast and carve the undercut. A portion of both should be helpecT. Be careful tlo cut across the grain of- the meat.

A ham can be carved in several ways. By cutting long, delicate slices through the thick fat down to the bone; by running the point of the knife in a circle in the middle and cutting thin, circular slices, thus keeping the ham moist); or by beginning at the knuckle 'and slicing upward. The last made is considered the most economical.

Tongue.—A tongue should be carved in very thin, delicate slices, its delicacy depending very greatly upon attention to this. The slices from the centre are considered the most tempting, and should be cut across and the slices taken from each side with a portion of the fat which is at, the root.

A loin of veal.—Begin at the small end and cut the ribs apart. Cut off a piece of the kidney with the fat, and help each plate to some.

A fillet of veal should be cub first from the top, and in a breast of veal the breast and brisket, should be separated and then cut in pieces.