very bony subject, and several plans have been suggested, but the majority of experienced Carvers are in favour of the directions shown in Fig. 356, from a to B. The sweet- bread is generally at the neck end, or round about in pieces as a garnish. The eye should be cut out first with plenty of margin round it : that is, as much as the bony socket Fig. 353. Carving Ribs of Beef. For details respecting Culinary Processes, Utensils, Sauces, dc., referred to, see under their svecial heads. Fig. 352 Carving Aitchbone of Beef. The ribs are cut down along the length of the flat bones (see Fig. 353), and a portion of the fat and flap which is turned under may be cut in the same direc- tion, but it is not usual to turn the joint over for this purpose, for, if the long cuts are carried far enough through, the slices will embrace quite as much fat as most persons care to eat. It is also advisable, before slicing, to loosen the meat from the bones by passing the point of the knife about an inch in, and making another cross incision along the part that is rounded by the turning under of the flap just so far down as it is intended to slice. A very little experience will render the Carver proficient in the cutting of what is not gener- ally considered an easy joint to carve. The sirloin requires very similar treatment, but in this joint there is the under-cut, or fillet, to deal with, and as some persons are particularly fond of this very tender part, it is usual to turn the joint on to its back, as it were, and then slice out the meat as shown in Fig. 354. This is, however, very much opposed to the directions given for carving the fillet when it is removed from the loin, the flesh being cut with the grain instead of across it. There are two plans of carving the fillet when served Fig. 356. Carving Half Calf’s Head will allow. The palate, which will be found underneath, is reckoned a delicacy ; and the tongue is usually served as a dish by itself, and carved transversely. the meat right through, but to supplement the downward cuts by a horizontal cut, severing the slices within an inch or so of the under-surface. Calf’s Head. — This is sent to table in halves, therefore the directions given are for one half only. The object of the Carver is to obtain the largest slices of meat from a 310 THE ENCYCLOPEDIA OF PRACTICAL COOKERY. Carving — continued. Pish. — With but few exceptions the modes of carving fish depend upon the shape, and then in describing the carving of one fish you include all of a similar kind. Fig. 357 Fish-slice. Some fish, however, are only considered partly worth eating, it is therefore well to ascertain which are the prime parts, and to serve them only to your guests. A silver or plated fish-slice is the best instrument (see Fig. 357). Carp is one of those fish that are only partly eaten, Fig. 358. Carving Carp. and that part is or should be the middle of the back, where Carp are generally larded (see Fig. 358). Cod’s head and shoulders require no special knowledge if they come off a large fish. The cut of the scoring indicates clearly how the slices are to be obtained (see Fig. 359. Carving Cod’s Head and Shoulders.

AI-modernized reading of the original text

very bony subject, and several plans have been suggested, but the majority of experienced Carvers are in favour of the directions shown in Fig. 356, from a to B. The sweetbread is generally at the neck end, or round about in pieces as a garnish. The eye should be cut out first with plenty of margin round it : that is, as much as the bony socket Fig. 353. Carving Ribs of Beef. For details respecting Culinary Processes, Utensils, Sauces, <tc., referred to, see under their special heads. Fig. 352 Carving Aitchbone of Beef. The ribs are cut down along the length of the flat bones (see Fig. 353), and a portion of the fat and flap which is turned under may be cut in the same direction, but it is not usual to turn the joint over for this purpose, for, if the long cuts are carried far enough through, the slices will embrace quite as much fat as most persons care to eat. It is also advisable, before slicing, to loosen the meat from the bones by passing the point of the knife about an inch in, and making another cross incision along the part that is rounded by the turning under of the flap just so far down as it is intended to slice. A very little experience will render the Carver proficient in the cutting of what is not generally considered an easy joint to carve. The sirloin requires very similar treatment, but in this joint there is the under-cut, or fillet, to deal with, and as some persons are particularly fond of this very tender part, it is usual to turn the joint on to its back, as it were, and then slice out the meat as shown in Fig. 354. This is, however, very much opposed to the directions given for carving the fillet when it is removed from the loin, the flesh being cut with the grain instead of across it. There are two plans of carving the fillet when served Fig. 356. Carving Half Calf’s Head will allow. The palate, which will be found underneath, is reckoned a delicacy ; and the tongue is usually served as a dish by itself, and carved transversely. the meat right through, but to supplement the downward cuts by a horizontal cut, severing the slices within an inch or so of the under-surface. Calf’s Head. — This is sent to table in halves, therefore the directions given are for one half only. The object of the Carver is to obtain the largest slices of meat from a Carving — continued. Pish. — With but few exceptions the modes of carving fish depend upon the shape, and then in describing the carving of one fish you include all of a similar kind. Fig. 357 Fish-slice. Some fish, however, are only considered partly worth eating, it is therefore well to ascertain which are the prime parts, and to serve them only to your guests. A silver or plated fish-slice is the best instrument (see Fig. 357). Carp is one of those fish that are only partly eaten, Fig. 358. Carving Carp. and that part is or should be the middle of the back, where Carp are generally larded (see Fig. 358). Cod’s head and shoulders require no special knowledge if they come off a large fish. The cut of the scoring indicates clearly how the slices are to be obtained (see Fig. 359. Carving Cod’s Head and Shoulders.

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