Carving and Serving

Carving and Serving

The Project Gutenberg EBook of Carving and Serving, by Mrs. D. A. Lincoln This eBook is for the use of anyone anywhere at no cost and with almost no restrictions whatsoever. You may copy it, give it away or re-use it under the terms of the Project Gutenberg License included with this eBook or online at www.gutenberg.net
Title: Carving and Serving
Author: Mrs. D. A. Lincoln
Release Date: March 15, 2005 [EBook #15363]
Language: English
Character set encoding: ISO-8859-1
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CARVING AND SERVING
BY MRS. D.A. LINCOLN AUTHOR OF "THE BOSTON COOK BOOK"
BOSTON LITTLE, BROWN, AND COMPANY 1906
Copyright, 1886, BY MRS. D.A. LINCOLN.
University Press: JOHN WILSON AND SON, CAMBRIDGE.

CONTENTS.
PAGE
GENERAL DIRECTIONS 7
SPECIAL DIRECTIONS 15 TIP OF THE SIRLOIN, OR RIB ROAST 15 SIRLOIN ROAST 16 THE BACK OF THE RUMP 16 FILLET OF BEEF OR TENDERLOIN 17 ROUND OF BEEF, FILLET OF VEAL, OR FRICANDEAU OF VEAL 17 BEEFSTEAK 18 LEG OF MUTTON OR LAMB, OR KNUCKLE OF VEAL 19 LEG OF VENISON 20 SADDLE OF MUTTON 20 SADDLE OF VENISON 21 HAUNCH OF VENISON OR MUTTON 21 LOIN OF MUTTON, LAMB, VEAL, PORK, OR VENISON 22 SHOULDER OF MUTTON OR VEAL 22 FOREQUARTER OF LAMB OR VEAL 23 NECK OF VEAL 24 BREAST OF VEAL 24 CALF'S HEAD 25 ROAST PIG 25 HAM 26 TONGUE 27 CORNED BEEF 27 CHARTREUSE, OR PRESSED MEAT 28 TO CUT UP A CHICKEN FOR A STEW OR FRICASSEE 28 BOILED FOWL OR TURKEY 30 BROILED CHICKEN 32 ROAST TURKEY 33 ROAST GOOSE 35 ROAST DUCK 36 PIGEONS 37 PARTRIDGES 37 LARDED GROUSE 38 RABBIT 38 SWEETBREADS, CHOPS, AND CUTLETS 39 FISH 39 BAKED FISH 40 SCALLOPED DISHES, MEAT PIES, ENTR��ES, ETC. 41 SALADS 42 VEGETABLES 42 SOUPS 43 TEA AND COFFEE 43 PIES 44 PUDDINGS 45 MOULDS OF PUDDING, CREAMS, CHARLOTTE RUSSE, ICE-CREAM, ETC. 45 FRUIT AND NUTS 46 THE THICKNESS OF SLICES 47 UTENSILS FOR CARVING AND SERVING 48 LAST BUT NOT LEAST 52

CARVING AND SERVING.

GENERAL DIRECTIONS.
"Do you teach your pupils how to carve?"
"Please give us a lecture on carving; my husband says he will come if you will."
I have been so frequently addressed in this way that I have decided to publish a manual on the Art of Carving. Instruction in this art cannot be given at a lecture with any profit to my pupils or satisfaction to myself. One cannot learn by simply seeing a person carve a few times. As much as any other art, it requires study; and success is not attainable without much practice. There are certain rules which should be thoroughly understood; if followed faithfully in daily practice, they will help more than mere observation.
This manual is not offered as a guide for special occasions, company dinners, etc., nor for those whose experience renders it unnecessary, or whose means allow them to employ one skilled in the art. But it is earnestly hoped that the suggestions here offered will aid those who desire, at their own table in everyday home life, to acquire that ease and perfection of manner which, however suddenly it may be confronted with obstacles, will be equal to every occasion.
Printed rules for carving are usually accompanied with cuts showing the position of the joint or fowl on the platter, and having lines indicating the method of cutting. But this will not be attempted in this manual, as such illustrations seldom prove helpful; for the actual thing before us bears faint resemblance to the pictures, which give us only the surface, with no hint of what may be inside.
It is comparatively a slight matter to carve a solid mass of lean meat. It is the bones, tough gristle, and tendons, that interfere with the easy progress of the knife. To expect any one to carve well without any conception of the internal structure of what may be placed before him is as absurd as to expect one to amputate a limb successfully who has no knowledge of human anatomy.
Some notion of the relative position of bones, joints, fat, tough and tender muscles, is the first requisite to good carving. All agree that skill in carving may be acquired by practice; and so it may. Any one can divide a joint if he cut and hack at it long enough, and so learn after a time just where to make the right cut. But a more satisfactory way is to make a careful study before the material is cooked, and thus learn the exact position of every joint, bone, and muscle. Become familiar with a shoulder or a leg of mutton; locate the joints by moving the bones in the joints, or by cutting it into sections, some time when it is to be used for a stew. Or remove the