Twentieth century home cook book

fingers; the meat can always be separated with the knife. If, unfortunately, you get a bone or other substance in your mouth that may not be swallowed, remove it deftly in your napkin ; but such should never be the case, if you are careful and do not hurry in your eating. If you must cough or sneeze, do so in your handkerchief and as quietly as possible; and, above all, never drink hastily or with your mouth full. III. Carving at Table. Every person should know how to carve ; practice until you are reasonably perfect. It is never done by main strength. A good knife, moderately long, pointed and [illustration: A dressed ham] SIRLOIN OF BEEF. keen must be used. All meat should be separated at the joints by the butcher. Birds are served whole. Fish are divided with the fish slice, and the flakes should not be broken in serving. A good rule in carving meats is to cut in rather thin slices, across the grain, serving some fat with the lean. Carving a Ham. — In carving a boiled or baked ham begin nearly midway from the small end and carve in thin slices across the ham, following in succession to the larger part. Cut across from A to B, as shown in the illustration. For those who prefer the hock, carve at D. When a fair amount of meat has been carved, cut the remainder, in the direction of C, D, in thin slices. FILLET OP VEAL. LEG OF MUTTON. Roast Beef and Veal. — If a roast of beef or veal is made into a fillet by the butcher, that is, the bone removed and the meat rolled, the carving is easy. Cut a slice off the entire top that you may have a piece to serve with that from the inside. If there is stuiEng skewered in, serve some of this also; serve fat if it is liked. The Dining-Room and Its Service. in a sirloin the carving is easy. The cuts should be as indicated by the white lines; with the tenderloin, also serve liberally of slices from the top. Leg of Mutton. — The under, or the thickest part of a leg of mutton, should be placed uppermost and carved in slices moderately thin from B to C. If the knuckle is asked for, serve it. When cold, the leg should be carved from the upper side. The cramp-bone, considered by some a dainty, is removed by putting your knife in at D and passing it around to E. In all carving use firm strokes of the knife, so as to make clean cuts. Ladies should make carving a study. Their carving knives and forks are smaller than those used by gentlemen. All broiled or fried meats are easily carved, but each piece should be shapely and, if possible, have some "tid-bit" or fat with it. IV. Carving Four- Footed Game. Hare, rabbit, squirrel, and that kind of game, should be unjointcd by placing the knife properly in, turning it back, thus disclosing the joints, when it may be separated into proper pieces. Cut moderate pieces from the shoulder to the end of the loin, and divide the head last, by severing from the neck, removing the lower jaw, cutting through the division, from the nose to the top of the skull, and laying it open. Serve dressing and sauce, or gravy with each piece. ROAST TURKEY. ROAST PIG. Roast Pig. — To carve a roasted pig — which should be sent to table garnished as shown with head and ears — sever the pieces as shown in the diagram, divide the ribs and serve with plenty of sauce. The ear and jaw are favorite parts with some. If a joint is too much, separate it into smaller pieces. V. Carving Birds and Fowls, Small birds are either divided in halves and served in halves, or served whole, as are quail, larks, etc. Larger land game is carved as are fowls.