The simplest carving is on meat without bones, as beef steak and roast meat. Hold the meat with a large fork and cut across the grain or fiber in not too thin slices. The knife must be held a little on the slant. Pricandeau of veal or fillet both have all the fibers running in the same direction, so find out how they run and cut against the grain or across the fiber. For roast beef without bones the same must be Observed. Mark carefully that the vertebrae in the roast are chopped in two. Cut thin slices from the whole width of the roast, fat and all, and pour a little of the drippings over to make them juicy. — 387 — Leg of veal, mutton or game is carved on one side, first be- ginning at the chump end of loin. Perpendicular and rather thick slices are carved. The English way is to cut horizontal and very thin slices. Venison is carved in slanting slices to keep the larded pieces together. In carving ham you begin at the middle and cut around the bone. To carve a saddle of lamb or veal or other meat requires some skill. Hold the meat with the fork and make deep cuts along the backbone, then place the knife in from below and shove it forward. In this way you carve the meat from the ribs. Make slanting slices. It is advisable to carve poultry in the kitchen. CARVING OP POULTRY IN THE KITCHEN. When poultry is the main course you cut larger pieces than if it were serve'd in ragout, or with vegetables or as a side dish. Small birds, like quail or larks are served whole on toast and are not carved. Partridges, hazelhens, spring chickens and pigeons are cut in half when they are the main course. With a poultry shears they are cut lengthwise and the two halves placed together again and covered with a hot gravy. When they are a side dish, they are quartered and the backbones cut out. When they are fried, the breast is carved into 3 parts. Turkeys, ducks, geese, chickens, pheasants and woodcocks when fried are carved in the same way. The drumsticks or legs are cut around the hip joint and then the joint separated. The wings with some breastmeat are cut off. The meat on the breast is carved from eithet side of the breastbone and cut into desirable pieces. When serving, place them together again to make the breast appear whole. The legs are also cut into two or three pieces and replaced before serving. TIME REQUIRED FOR BROILING, OR FOR FRYING IN A PAN WITH BUTTER, FAT OR BOTH, SMALL CUTS OF MEAT. Time Turn minutes, times. 1 loin beef steak, % lb 6 4 1 chopped beef steak, % lb 6 5 1 round steak, % inch slices 2 2 1 round steak, 1 inch slices 7 6 1 veal steak from leg, 1 lb. in % inch slices 12 6 1 Vienna schnitzel, % lb., breaded 6 2 1 breaded veal cutlet, i/4 lb 6 2 1 lamb chop, 1/5 lb 2 2 1 breaded pork chop, % lb 8 4 1 cutlet from leg of venison, % lb 4 4 1 breaded oyster 1 1 1 meat ball, % lb., 1 inch thick 6 4 — 388 — TIME REQUIRED FOR MEATS ON THE STOVE OR IN THE OVEN. Pounds. Hours. Beef rib roast 4 1% Roast beef, rolled 4 1% Pot roast 5 2% Sour roast (Sauerbraten) 5 2Vz — 3 Leg of veal 5 2 Filled breast of veal 4 IVz — 2 Saddle of veal 4 1 Leg of lamb 3% 1% Saddle of lamb 4 1 Young chicken 2 % Young cbicken 3 — 4 % Older chicken 4 1% Young turkey 10 2 Older turkey 10 3 Young capon 5% 1% Older capon 5%, 2 Ham 10 4 Roast pork 5 3 Pork tenderloin .- 1 2/3 1 squab filled' 1 1 duck 5 2 1 fat goose filled 10 2 % — 2 Vz 1 young goose 8 1% ROASTING.

AI-modernized reading of the original text

The simplest carving is on meat without bones, as beef steak and roast meat. Hold the meat with a large fork and cut across the grain or fiber in not too thin slices. The knife must be held a little on the slant. Pricandeau of veal or fillet both have all the fibers running in the same direction, so find out how they run and cut against the grain or across the fiber. For roast beef without bones the same must be Observed. Mark carefully that the vertebrae in the roast are chopped in two. Cut thin slices from the whole width of the roast, fat and all, and pour a little of the drippings over to make them juicy. — 387 — Leg of veal, mutton or game is carved on one side, first beginning at the chump end of loin. Perpendicular and rather thick slices are carved. The English way is to cut horizontal and very thin slices. Venison is carved in slanting slices to keep the larded pieces together. In carving ham you begin at the middle and cut around the bone. To carve a saddle of lamb or veal or other meat requires some skill. Hold the meat with the fork and make deep cuts along the backbone, then place the knife in from below and shove it forward. In this way you carve the meat from the ribs. Make slanting slices. It is advisable to carve poultry in the kitchen. CARVING OP POULTRY IN THE KITCHEN. When poultry is the main course you cut larger pieces than if it were serve'd in ragout, or with vegetables or as a side dish. Small birds, like quail or larks are served whole on toast and are not carved. Partridges, hazelhens, spring chickens and pigeons are cut in half when they are the main course. With a poultry shears they are cut lengthwise and the two halves placed together again and covered with a hot gravy. When they are a side dish, they are quartered and the backbones cut out. When they are fried, the breast is carved into 3 parts. Turkeys, ducks, geese, chickens, pheasants and woodcocks when fried are carved in the same way. The drumsticks or legs are cut around the hip joint and then the joint separated. The wings with some breastmeat are cut off. The meat on the breast is carved from eithet side of the breastbone and cut into desirable pieces. When serving, place them together again to make the breast appear whole. The legs are also cut into two or three pieces and replaced before serving. TIME REQUIRED FOR BROILING, OR FOR FRYING IN A PAN WITH BUTTER, FAT OR BOTH, SMALL CUTS OF MEAT. Time Turn minutes, times. 1 loin beef steak, % lb 6 4 1 chopped beef steak, % lb 6 5 1 round steak, % inch slices 2 2 1 round steak, 1 inch slices 7 6 1 veal steak from leg, 1 lb. in % inch slices 12 6 1 Vienna schnitzel, % lb., breaded 6 2 1 breaded veal cutlet, i/4 lb 6 2 1 lamb chop, 1/5 lb 2 2 1 breaded pork chop, % lb 8 4 1 cutlet from leg of venison, % lb 4 4 1 breaded oyster 1 1 1 meat ball, % lb., 1 inch thick 6 4 — 388 — TIME REQUIRED FOR MEATS ON THE STOVE OR IN THE OVEN. Pounds. Hours. Beef rib roast 4 1% Roast beef, rolled 4 1% Pot roast 5 2% Sour roast (Sauerbraten) 5 2Vz — 3 Leg of veal 5 2 Filled breast of veal 4 IVz — 2 Saddle of veal 4 1 Leg of lamb 3% 1% Saddle of lamb 4 1 Young chicken 2 % Young cbicken 3 — 4 % Older chicken 4 1% Young turkey 10 2 Older turkey 10 3 Young capon 5% 1% Older capon 5%, 2 Ham 10 4 Roast pork 5 3 Pork tenderloin .- 1 2/3 1 squab filled' 1 1 duck 5 2 1 fat goose filled 10 2 % — 2 Vz 1 young goose 8 1% ROASTING.

The art of German cooking and baking