Carving and Serving

Carving and Serving

The Project Gutenberg EBook of Carving and Serving, by Mrs. D. A.
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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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AND SERVING ***

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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, ENTRÉES,
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