Carving And Serving Part 2

Before cooking, truss the forelegs forward and the hind legs backward.

Place the pig on the platter with the head at the left. Cut off the head, separating the neck-joint with the point of the knife, then cut through the flesh on either side. Take off the shoulders by cutting in a circle from under the foreleg round nearly to the backbone and down again. Bend it forward and cut through the joint. Cut off the hams in the same way. Then split the backbone the entire length and divide between each rib. Cut slices from the thickest part of the hams and the shoulders. The ribs are the choice portion, but those who like it at all consider any part of it a delicacy.

HAM.

If the ham is not to be served whole, the simplest and most economical way is to begin near the smaller end and cut in very thin slices, on each side of the bone. Divide the slices and arrange them neatly on the dish, one lapping over another, with the fat edge outside.

Where the whole ham is to appear on the table it should be trimmed neatly, and the end of the bone covered with a paper ruffle. The thickest part should be on the further side of the platter. Make an incision through the thickest part, a little way from the smaller end.

Shave off in very thin slices, cutting toward the larger end and down to the bone at every slice. The knife should be very sharp to make a clean cut, and each slice should have a portion of the fat with the crisp crust. To serve it hot a second day, fill the cavity with a bread stuffing, cover it with b.u.t.tered crumbs, and brown it in the oven. If it is to be served cold, brown the crumbs first and then sprinkle them over the stuffing. If this be done the edges will not dry and the symmetry of the ham is preserved. Carve as before, toward the larger end, and if more be needed, cut also from the other side of the bone.

By filling the cavity again with stuffing, a ham may be served as a whole one the third time and look as inviting as when first served.

Should there be two or three inches of the thickest end left for another serving, saw off the bone, lay the meat flesh side up, with the fat on the further side of the platter, and carve horizontally in thin slices.

TONGUE.

The centre of the tongue is the choicest portion. Cut across in slices as thin as a wafer. The tip of the tongue is more delicate when cut lengthwise in thin slices, though this is not the usual practice.

CORNED BEEF.

Corned beef should be put while hot into a pan or mould, in layers of fat and lean, with the fibres running the long way of the pan. After pressing it, place it on the platter and slice thinly from one end. This gives uniform slices, cut across the grain, each one having a fair proportion of fat and lean.

CHARTREUSE, OR PRESSED MEAT.

Any moulds of meat, either plain or in jelly or rice, should be cut from one end, or in the middle and toward either end, in uniform slices, the thickness varying with the kind of meat. Be careful not to break them in serving. If only a part of a slice be desired, divide it neatly. Help also to the rice or jelly.

TO CUT UP A CHICKEN FOR A STEW OR FRICa.s.sEE.

Nothing is more unsightly and unappetizing than a portion of chicken with the bones chopped at all sorts of angles, and with splinters of bone in the meat. All bones will separate easily at the joint when the cord or tendon and gristly portion connecting them have been cut.

After the chicken has been singed and wiped, and the crop removed from the end of the neck, place it in front of you with the breast up and the neck at the left. With a small sharp knife make an incision in the thin skin between the inside of the legs and the body. Cut through the skin only, down toward the right side of the leg, and then on the left. Bend the leg over toward you, and you will see where the flesh joins the body and also where the joint is, for the bone will move in the joint. Cut through the flesh close to the body, first on the right of the joint and then on the left, and as you bend the leg over, cut the cord and gristle in the joint, and this will free the leg from the body. Find the joint in the leg and divide it neatly. Work the wing until you see where the joint is, then cut through the flesh on the shoulder, bend the wing up and cut down through the gristle and cord. Make a straight clean cut, leaving no jagged edges. Divide the wing in the joint, and then remove the leg and wing from the opposite side, and divide in the same way.

Make an incision in the skin near the vent, cut through the membrane lying between the breast and the tail down to the backbone on each side, remove the entrails, and break off the backbone just below the ribs.

Separate the side-bones from the back by cutting close to the backbone from one end to the other on each side. This is a little difficult to do; and in your first experiment it would be better not to divide it until after boiling it, as it separates more easily after the connecting gristle has been softened by cooking. Take off the neck close to the back by cutting through the flesh and twisting or wringing it until the bone is disjointed.

Cut off the wish-bone in a slanting direction from the front of the breast-bone down to the shoulder on each side. Cut through the cartilage between the end of the collar-bone and the breast. Cut between the end of the shoulder-blade and the back down toward the wing-joint, turn the blade over toward the neck, and cut through the joint.

This joint in the wing, collar-bone, and shoulder-blade is the hardest to separate. Remove the breast from the back by cutting through the cartilage connecting the ribs; this can be seen from the inside. The breast should be left whole and the bone removed after stewing; but if the chicken is to be fried you may remove the bone first.

It is not necessary in boiling a chicken to divide it so minutely, for the wings and legs can be disjointed, and the side-bones and breast separated from the back more easily after cooking; but it is valuable practice, and if one learns to do it neatly it will help in carving a boiled fowl or roast turkey.

In arranging a frica.s.seed chicken on the platter, put the neck and ribs at the left end of the dish and the backbone at the right end. Put the breast over the ribs, arrange the wings on each side of the breast, the second joints next to the side-bones, and cross the ends of the drumsticks over the tail.

BOILED FOWL OR TURKEY.

Fowls or turkeys for boiling should be trussed with the ends of the legs drawn into the body through a slit in the skin, and kept in place with a small skewer. Turn the tip of the wing over on the back. Cut off the neck, not the skin, close to the body, and after putting in the stuffing, fasten the skin of the neck to the back. Put strips of cloth round it, or pin it in a cloth, to keep it white and preserve the shape.

In carving, place it on the platter with the head at the left. Put the fork in firmly across the breast-bone. With the point of the knife cut through the skin near the tail, and lift the legs out from the inside.

Then cut through the skin between the legs and body, bend the leg over, and cut across through the joint. Cut from the top of the shoulder down toward the body until the wing-joint is exposed, then cut through this, separating the wing from the body. Remove the leg and wing from the other side. Shave off a thin slice on the end of the breast toward each wing-joint, slip the knife under at the top of the breast-bone, and turn back the wish-bone.

Capons and large fowls may be sliced thinly across the breast in the same manner as a roast turkey. But if the fowl be small, draw the knife along the edge of the breast-bone on each side, and lay the meat away from the bone; the fillets will separate easily. Then divide the meat across the grain. Separate the collar-bone from the breast. Slip the knife under the shoulder-blade, turn it over, and separate at the joint.

Cut through the cartilage connecting the ribs; this will separate the breast from the back. Now remove the fork from the breast, turn the back over, place the knife midway, and with the fork lift up the tail end, separating the back from the body. Place the fork in the middle of the backbone, cut close to the backbone from one end to the other on each side, freeing the side-bones.

The wing and breast of a boiled fowl are the favorite portions. It is important that the fowl be cooked just right. If underdone, the joints will not separate readily; and if overdone they will fall apart so quickly that carving is impossible. Unless the knife be very sharp, and the work done carefully, the skin of the breast will come off with the leg or wing.

BROILED CHICKEN.

Split the chicken down the back and remove the backbone. If the chicken be very young and tender--and only such are suitable for broiling--remove the breast-bone before cooking, or cut the bone through the middle, lengthwise and crosswise from the inside, without cutting into the meat. In serving, divide through the breast from the neck down, and serve half to each person; or if a smaller portion be desired, divide each half crosswise through the breast, leaving the wing on one part and the leg on the other.

If the chicken be large, break the joints of the legs, thighs, and wings, without breaking through the skin; cut the tendons on the thighs from the inside, cut the membrane on the inside of the collar-bone and wing-joint, and remove the breast-bone. This may all be done before cooking, and will not injure the appearance of the outside.

In serving, separate the legs and wings at the joints, then separate the breast from the lower part, and divide the breast lengthwise and crosswise.

Carving-scissors are convenient for cutting any kind of broiled game or poultry.

ROAST TURKEY.

Turkeys should be carefully trussed. The wings and thighs should be brought close to the body and kept in position by skewers. The ends of the drumsticks may be drawn into the body or crossed over the tail and tied firmly.

After cooking, free the ends of the drumsticks from the body and trim them with a paper ruffle. This will enable the carver to touch them if necessary without soiling his hands. Place the turkey on the platter with the head at the left. Unless the platter be very large, provide an extra dish, also a fork for serving.

Insert the carving-fork across the middle of the breast-bone. Cut through the skin between the breast and the thigh. Bend the leg over, and cut off close to the body and through the joint. Cut through the top of the shoulder down through the wing-joint. Shave off the breast in thin slices, slanting from the front of the breast-bone down toward the wing-joint.

If the family be small and the turkey is to be served for a second dinner, carve only from the side nearest you. Tip the bird over slightly, and with the point of the knife remove the oyster and the small dark portion found on the side-bone. Then remove the fork from the breast and divide the leg and wing. Cut through the skin between the body and breast, and with a spoon remove a portion of the stuffing.

Serve light or dark meat and stuffing, as preferred. If carved in this way, the turkey will be left with one half entire, and if placed on a clean platter with the cut side nearest the carver, and garnished with parsley, will present nearly as fine an appearance, to all but the carver, as when first served.

When there are many to be served, take off the leg and wing from each side and slice the whole of the breast before removing the fork; then divide as required.

It is not often necessary to cut up the whole body of the turkey; but where every sc.r.a.p of the meat will be needed, or you wish to exercise your skill, proceed to carve in this manner.

Put the fork in firmly across the middle of the breast-bone. Cut through the skin between the leg and body. Bend the leg over and cut off at the joint. If the turkey be very tender or overcooked, the side-bone will separate from the back and come away with the second joint, making it more difficult to separate the thigh from the side-bone. Cut through the top of the shoulder and separate the wing at the joint. Cut off the leg and wing from the other side. Carve the breast on each side, in thin slices, slanting slightly toward the wing. Be careful to take a portion of crisp outside with each slice. Shave off the crisp skin near the neck, in order to reach the stuffing. Insert the point of the knife at the front of the breast-bone, turn back the wish-bone and separate it.

Cut through the cartilage on each side, separating the collar-bones from the breast. Tip the body slightly over and slip the knife under the end of the shoulder-blade; turn it over toward the wing. Repeat this process on the opposite side. Cut through the cartilage which divides the ribs, separating the breast-bone from the back. Lay the breast one side and remove the fork from it. Take the stuffing from the back. Turn the back over, place the knife midway just below the ribs, and with the fork lift up the tail end, separating the back from the body. Place the fork in the middle of the backbone, and cut close to the backbone from one end to the other, on each side, freeing the side-bone. Then divide the legs and wings at the joints. The joint in the leg is not quite in the middle of the bend, but a trifle nearer the thigh. It requires some practice to strike these joints in the right spot. Cut off the meat from each side of the bone in the second joint and leg, as these when large are more than one person requires, and it is inconvenient to have so large bones on one's plate.

It is easier to finish the carving before beginning to serve. An expert carver will have the whole bird disjointed and literally in pieces with a very few strokes of the knife.

ROAST GOOSE.

A green goose neatly trussed and "done to a turn" looks very tempting on the platter; but there is so little meat in proportion to the size of the bird that unless it be skilfully carved only a small number can be served. The breast of a goose is broader and flatter than that of a turkey. It should be carved in a different manner, although many writers give the same directions for carving both.

Place it on the platter with the head at the left. Insert the fork firmly across the ridge of the breast-bone. Begin at the wing and cut down through the meat to the bone, the whole length of the breast. Cut down in the same way in parallel slices, as thin as can be cut, until you come to the ridge of the breast-bone. Slip the knife under the meat at the end of the breast, and remove the slices from the bone. Cut in the same manner on the other side of the breast. Cut through the skin below the breast, insert a spoon and help to the stuffing. If more be required, cut the wing off at the joint. Then tip the body over slightly and cut off the leg. This thigh-joint is tougher, and requires more skill in separating, than the second joint of a turkey. It lies nearer the backbone. But practice and familiarity with its location will enable one to strike it accurately. The wish-bone, shoulder-blade, and collar-bone may be removed according to the directions given for carving roast turkey. Some prefer to remove the wing and leg before slicing the breast.

ROAST DUCK.