Re-
member that the stomach of the lobster is found near the head, and is a
small, hard sack containing poisonous matter ; and that the intestinal vein
is found in the tail. These should always be carefully removed. The lobster
may then be arranged on a plate and served, each one seasoning to suit
himself.
652 OARVINS.
^t is no trifling accomplishment to carve well, and both ladies and gen-
tlemen ought to so far make carving a study that they may be able to per-
form the task with sufficient skill at least to prevent remark. There are no
real difficulties in the way of mastering the accomplishment ; knowledge
simply is required. All displays of exertion are in bad taste, because they
indicate a want of ability on the part of the carver, or a strong indication of
the toughness of the roast or the age of the bird. A good knife of moderate
size and great sharpness is a necessity. Fowls are easily carved, and in
roasts such as loins, breasts, fore-quarters, etc., the butcher should always
have instructions to separate the joints. The platter should be placed so near
to the carver that he has full control over it ; if far off nothing can prevent
an ungraceful appearance. In carving a turkey, place the head to the right,
cut off the wing nearest you first, then the leg and second joint ; then slice
the breast until a rounded, ivory-^shaped piece appears ; insert the knife be-
tween that and the bone and separate them ; this part is the nicest bit of the
breast; next comes the "merry-thought." After this, turn over the bird a
little, and just below the breast you will find the "ojrster", which you can
separate as you did the inner breast. The side bone lies beside the rump,
and the desired morsel can be taken out without separating the whole bone.
Proceed in the same way upon the other side. The fork need not be re-
moved during the whole process. An experienced carver will dissect a fowl
as easily as you can break an egg or cut a potato. He retains his seat, man-
ages his hands and elbows artistically, and is perfectly at his ease. There
is no difficulty in the matter ; it only requires knowledge and practice, and
these should be taught in the family, each child taking his turn. Chickens
and partridges are carved in the same way. The trailof a woodcock on toast
is the choicest bit of the bird ; also the thigh of a partridge.
A fillet of veal is cut in thin, smooth slices off the top, and prox>ortions
of the stuffing and fat are served to each. In cutting a breast of veal, separ-
ate the breast and brisket, and then cut them up.
L
CARTlNfl.
653
Skoalder of Mutton. — ThonKh commonly
Wgarded as a homely joint, is by many pre-
ferred to the leg, aa there ia much vanety
of flavor, OB well ae teilure, in both the
upper parts. The figure represents it laid
in the dish aa usually served, back uppeH
Fg most. Cutthronghit from a down to the
iP blade-bone at b. Afterwards slice along
each side of the blade-bone from c to b.
and Is to be cat in thin elices 1
Hon of d. The under part contahiB many
favorite slices^ of different sorts, which mar
be cut crosswise in slices, near the shank
bone at b or lengthwise in broad pieces at
the lai^ end a. If it ia intended to reserve /
a part cold, the under parte should be served I
hot, as they are more palatable than when
cold, and the upper part is kept more sightly
for the table.
Page 571
Presented as published in 1890. 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
Remember that the stomach of the lobster is found near the head, and is a small, hard sack containing poisonous matter ; and that the intestinal vein is found in the tail. These should always be carefully removed. The lobster may then be arranged on a plate and served, each one seasoning to suit himself.
652 OARVINS.
^t is no trifling accomplishment to carve well, and both ladies and gentlemen ought to so far make carving a study that they may be able to perform the task with sufficient skill at least to prevent remark. There are no real difficulties in the way of mastering the accomplishment ; knowledge simply is required. All displays of exertion are in bad taste, because they indicate a want of ability on the part of the carver, or a strong indication of the toughness of the roast or the age of the bird. A good knife of moderate size and great sharpness is a necessity. Fowls are easily carved, and in roasts such as loins, breasts, fore-quarters, etc., the butcher should always have instructions to separate the joints. The platter should be placed so near to the carver that he has full control over it ; if far off nothing can prevent an ungraceful appearance. In carving a turkey, place the head to the right, cut off the wing nearest you first, then the leg and second joint ; then slice the breast until a rounded, ivory-shaped piece appears ; insert the knife between that and the bone and separate them ; this part is the nicest bit of the breast; next comes the "merry-thought." After this, turn over the bird a little, and just below the breast you will find the "oyster", which you can separate as you did the inner breast. The side bone lies beside the rump, and the desired morsel can be taken out without separating the whole bone. Proceed in the same way upon the other side. The fork need not be removed during the whole process. An experienced carver will dissect a fowl as easily as you can break an egg or cut a potato. He retains his seat, manages his hands and elbows artistically, and is perfectly at his ease. There is no difficulty in the matter ; it only requires knowledge and practice, and these should be taught in the family, each child taking his turn. Chickens and partridges are carved in the same way. The trailof a woodcock on toast is the choicest bit of the bird ; also the thigh of a partridge.
A fillet of veal is cut in thin, smooth slices off the top, and portions of the stuffing and fat are served to each. In cutting a breast of veal, separate the breast and brisket, and then cut them up.
CARVING.
Shoulder of Mutton. — Though commonly regarded as a homely joint, is by many preferred to the leg, as there is much variety of flavor, OB well as texture, in both the upper parts. The figure represents it laid in the dish aa usually served, back uppeH Fg most. Cutthronghit from a down to the iP blade-bone at b. Afterwards slice along each side of the blade-bone from c to b.
and Is to be cat in thin elices 1 Hon of d. The under part contahiB many favorite slices^ of different sorts, which mar be cut crosswise in slices, near the shank bone at b or lengthwise in broad pieces at the lai^ end a. If it ia intended to reserve / a part cold, the under parte should be served I hot, as they are more palatable than when cold, and the upper part is kept more sightly for the table.