The Whitehouse Cookbook (1887) | Page 4

slices the
usual way. When the bone has been removed and the sirloin rolled
before it is cooked, it is laid upon the platter on one end, and an even,
thin slice is carved across the grain of the upper surface.
Roast ribs should be carved in thin, even slices from the thick end
towards the thin in the same manner as the sirloin; this can be more
easily and cleanly done if the carving knife is first run along between
the meat and the end and rib-bones, thus leaving it free from bone to be
cut into slices.
Tongue.--To carve this it should be cut crosswise, the middle being the
best; cut in very thin slices, thereby improving its delicacy, making it
more tempting; as is the case of all well-carved meats. The root of the
tongue is usually left on the platter.

[Illustration]
BREAST OF VEAL.
This piece is quite similar to a fore-quarter of lamb after the shoulder
has been taken off. A breast of veal consists of two parts, the rib-bones
and the gristly brisket. These parts may be separated by sharply passing
the carving knife in the direction of the line from 1 to 2; and when they
are entirely divided, the rib-bones should be carved in the direction of
the line from 5 to 6, and the brisket can be helped by cutting slices from
3 to 4.
The carver should ask the guests whether they have a preference for the
brisket or ribs; and if there be a sweetbread served with the dish, as is
frequently with this roast of veal, each person should receive a piece.
Though veal and lamb contain less nutrition than beef and mutton, in
proportion to their weight, they are often preferred to these latter meats
on account of their delicacy of texture and flavor. A whole breast of
veal weighs from nine to twelve pounds.
[Illustration]
A FILLET OF VEAL.
A fillet of veal is one of the prime roasts of veal; it is taken from the leg
above the knuckle; a piece weighing from ten to twelve pounds is a
good size and requires about four hours for roasting. Before roasting, it
is dressed with a force meat or stuffing placed in the cavity from where
the bone was taken out and the flap tightly secured together with
skewers; many bind it together with tape.
To carve it, cut in even thin slices off from the whole of the upper part
or top, in the same manner as from a rolled roast of beef, as in the
direction of the figs. 1 and 2; this gives the person served some of the
dressing with each slice of meat.
Veal is very unwholesome unless it is cooked thoroughly, and when

roasted should be of a rich brown color. Bacon, fried pork,
sausage-balls, with greens, are among the accompaniments of roasted
veal, also a cut lemon.
[Illustration]
NECK OF VEAL.
The best end of a neck of veal makes a very good roasting-piece; it,
however, is composed of bone and ribs that make it quite difficult to
carve, unless it is done properly. To attempt to carve each chop and
serve it, you would not only place too large a piece upon the plate of
the person you intend to serve, but you would waste much time, and
should the vertebræ have not been removed by the butcher, you would
be compelled to exercise such a degree of strength that would make
one's appearance very ungraceful, and possibly, too, throwing gravy
over your neighbor sitting next to you. The correct way to carve this
roast is to cut diagonally from fig. 1 to 2, and help in slices of moderate
thickness; then it may be cut from 3 to 4, in order to separate the small
bones; divide and serve them, having first inquired if they are desired.
This joint is usually sent to the table accompanied by bacon, ham,
tongue, or pickled pork, on a separate dish and with a cut lemon on a
plate. There are also a number of sauces that are suitable with this roast.
[Illustration]
LEG OF MUTTON.
The best mutton, and that from which most nourishment is obtained is
that of sheep from three to six years old, and which have been fed on
dry, sweet pastures; then mutton is in its prime, the flesh being firm,
juicy, dark colored and full of the richest gravy. When mutton is two
years old, the meat is flabby, pale and savorless.
In carving a roasted leg, the best slices are found by cutting quite down
to the bone, in the direction from 1 to 2, and slices may be taken from
either side.

Some very good cuts are taken from the broad end from 5 to 6,