Allow the carver plenty of room and put the roast on a
platter ample in size, so placed that it need not be moved
by the carver, or as follows : A rib roast of beef — Ends of
the ribs at the right ; leg of lamb or ham — small leg bone at
left ; turkey or chicken — with drum sticks at the right ; rib
of pork, etc. — ends of the ribs towards the carver. A thin
rolled rib roast is usually laid flat and sliced towards the
carver, with the guard on the carving fork up.
The carving knife and fork should lay, preferably on the
carving rest, the fork at the left and the knife at the rigllt.
See that the knife is sharp.
In carving the fork should be inserted in the best pos-
sible position to hold the meat securely, then the meat cut
MABCn MENUS 249
in thin slices across the grain. This means parallel with ribs
and at right angles to the leg bone. If the carver wishes
to make a success of his work he should study the cuts
of meat carefully, examining the muscles and noting the
way in which the grain runs, so that he can cut across it in
carving.
The slices when cut should be laid at one end of the
platter ready for serving.
The meat before being brought to the table should be
carefully examined to see that there are no strings or
skewers left in it.
If possible have the butcher crack the bones in such a
way that the meat will be easy to carve. For instance,
in a porterhouse steak, if the back bone is cracked in about
three places the carver can cut straight through, thus serv-
ing a bit of the tenderloin with each piece. In case of a rib
roast if the bone can be broken between each rib it will
greatly facilitate carving.
In carving a turkey or chicken, it is usual first to re-
move the leg and wing furthest away from the carver,
then the other leg and wing, after which the breast is cut
in thin slices, first on one side and then on the other.
In a small family, if only half a turkey is to be served, one
side may be left untouched.
Amounts to Serve
Taking twelve as a unit, the following amounts will be
adequate for light refreshments :
One and one-half loaves of bread, counting 24 half slice
sandwiches to the loaf.
ys pound of butter well creamed before using.
3/2 pound coffee to 18 c water will make double service.
From ^ to I pint cream will be sufficient.
3 pints of salad should be allowed.
ly^ bricks or 3 pints bulk ice cream should be allowed.
y2 pound salted nuts.
A cake 12 inches square will cut 36 pieces ; 8 inches square
will cut 16 pieces ; 9 inches in diameter will cut 24 pieces.
250 LESSONS IN COOKING
Uses of the Dover Egg Beater
A large size Dover egg beater will be found a great con-
venience in the household for use in various ways. Custard
inclined to curdle can frequently be made smooth by beating
vigorously a few minutes with the egg beater. Lumpy
sauces or gravies may also be made smooth by this method.
Salad dressing is much more delicate and light if beaten
well with an egg beater before using. Cream may be
whipped beautifully by placing in a Mason or some other
kind of deep jar and beating with a Dover beater.
Tongue in Mince Meat
Mince pies made from mince meat in which boiled tongue
and no suet has been used will be found to be entirely free
from any tallowy taste when served cold.
Fireless Cooker Substitute
Page 138
Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Allow the carver plenty of room and put the roast on a platter ample in size, so placed that it need not be moved by the carver, or as follows : A rib roast of beef — Ends of the ribs at the right ; leg of lamb or ham — small leg bone at left ; turkey or chicken — with drum sticks at the right ; rib of pork, etc. — ends of the ribs towards the carver. A thin rolled rib roast is usually laid flat and sliced towards the carver, with the guard on the carving fork up.
The carving knife and fork should lay, preferably on the carving rest, the fork at the left and the knife at the rigllt. See that the knife is sharp.
In carving the fork should be inserted in the best possible position to hold the meat securely, then the meat cut
MABCn MENUS 249
in thin slices across the grain. This means parallel with ribs and at right angles to the leg bone. If the carver wishes to make a success of his work he should study the cuts of meat carefully, examining the muscles and noting the way in which the grain runs, so that he can cut across it in carving.
The slices when cut should be laid at one end of the platter ready for serving.
The meat before being brought to the table should be carefully examined to see that there are no strings or skewers left in it.
If possible have the butcher crack the bones in such a way that the meat will be easy to carve. For instance, in a porterhouse steak, if the back bone is cracked in about three places the carver can cut straight through, thus serving a bit of the tenderloin with each piece. In case of a rib roast if the bone can be broken between each rib it will greatly facilitate carving.
In carving a turkey or chicken, it is usual first to remove the leg and wing furthest away from the carver, then the other leg and wing, after which the breast is cut in thin slices, first on one side and then on the other. In a small family, if only half a turkey is to be served, one side may be left untouched. Amounts to Serve
Taking twelve as a unit, the following amounts will be adequate for light refreshments :
One and one-half loaves of bread, counting 24 half slice sandwiches to the loaf.
ys pound of butter well creamed before using.
3/2 pound coffee to 18 c water will make double service.
From ^ to I pint cream will be sufficient.
3 pints of salad should be allowed.
ly^ bricks or 3 pints bulk ice cream should be allowed.
y2 pound salted nuts.
A cake 12 inches square will cut 36 pieces ; 8 inches square will cut 16 pieces ; 9 inches in diameter will cut 24 pieces.
Uses of the Dover Egg Beater
A large size Dover egg beater will be found a great convenience in the household for use in various ways. Custard inclined to curdle can frequently be made smooth by beating vigorously a few minutes with the egg beater. Lumpy sauces or gravies may also be made smooth by this method. Salad dressing is much more delicate and light if beaten well with an egg beater before using. Cream may be whipped beautifully by placing in a Mason or some other kind of deep jar and beating with a Dover beater.
Tongue in Mince Meat
Mince pies made from mince meat in which boiled tongue and no suet has been used will be found to be entirely free from any tallowy taste when served cold.
Fireless Cooker Substitute