. The standard domestic science cook book. Department 31. GOOD carving is an art that can only be acquired by study and the correct instructions are properly followed it may prove a source ofpleasure and profit; bad carving is not only wasteful but is important that the carving-knife be kept sharp and used with asawing motion. At formal dinners the carver should stand up. If ladies onlyare to be served, the carving should be done in the kitchen. The dish withthe fowl or roast to be carved should be free from gravy or garnishings. ham and beef thin; pork,
. The standard domestic science cook book. Department 31. GOOD carving is an art that can only be acquired by study and the correct instructions are properly followed it may prove a source ofpleasure and profit; bad carving is not only wasteful but is important that the carving-knife be kept sharp and used with asawing motion. At formal dinners the carver should stand up. If ladies onlyare to be served, the carving should be done in the kitchen. The dish withthe fowl or roast to be carved should be free from gravy or garnishings. ham and beef thin; pork, lamb, veal and mutton a littlethicker. A sirloin of beef, if extra thick, should be cut into thinslices, using the point of the knife to loosen the slices from the. Leg of Mutton. bone. First carve the upper portion, then the under-cut. Slicea roast of beef towards the ribs. A neck of veal or mutton should have the back-bone joints cutthrough before cooking, so that a rib may be taken w!ith every 447 448 DOMESTIC SCIENCE COOK BOOK second or third slice. Otherwise it is easier to cut the slicesdiagonally. A leg or loin of potk should have the skin scored, (cutthrough) before cooking as the crackling (crisp skin) is too crispor tough to carve at the table. If scored too far apart, the carvercan lift the crackling aside to cut thinner slices. Always cutacross the grain (at right angle to the bone). If carving a leg of mutton, take hold of the bone end with theleft hand and cut away the portion marked A as shown in thecut, with a firm stroke of the knife. Then cut thin slices as indicated by figures 1, 3, 3, down to thebone and loosen each slice by putting the knife flat on the baredbone and cutting through. An experienced hand will makethe loosening
Size: 2489px × 1004px
Photo credit: © Reading Room 2020 / Alamy / Afripics
License: Licensed
Model Released: No
Keywords: ., bookcentury1900, bookdecade1900, bookpublisherchi, booksubjectcbk
