Читать книгу Lowney's Cook Book - Maria Willett Howard - Страница 8
ОглавлениеCARVING
To master the art of carving one must understand the anatomy of the meat to be carved.
The carver should insist upon having a sharp knife, a large platter, and sufficient space to move his arms.
Whole Fish
The carving of fish is extremely simple. Run the knife the whole length of the back, then cut from the back to the middle of the fish; the flesh may then be separated from the bone. When one side is served, turn the fish over and carve the other side in the same way.
The center of the fish is considered the best, as it is the fattest portion. The meat around the head and neck is decidedly gelatinous.
Medium-sized fish, like mackerel, salmon, trout, and so forth, are cut through the bone, thus giving a piece of fish on either side of the backbone for each serving.
Small fish are generally served so as to make four fillets,—two fillets on either side of the backbone.
Beef
For carving roast beef, a long, broad-bladed knife is required. Always cut across the grain of the meat; never with the grain.
The joint of beef known as the Porterhouse roast or sirloin roast consists of the sirloin, the tenderloin, and the flank. The flank is tough, and if roasted with the meat, is generally used for some made dish, such as croquettes, or hashed meat on toast; it is seldom carved at the table.
The tenderloin and sirloin must be carved across the grain. Cut thin slices parallel to the ribs or at right angles with the backbone, then cut close to the backbone, thus separating the slices. Rib roasts are carved in the same way as the sirloin.
Rolled ribs and round of beef are carved in round slices as thin as possible, each slice having considerable fat mixed with the lean.
Beefsteaks are carved across the grain.
Sirloin Steak.—Cut slices at right angles to the vertebræ in both the sirloin and the tenderloin, then separate.
Lamb and Mutton
A leg of mutton is considered by many the most difficult piece of meat to carve. If the hip bone is removed, the carving of this joint is simple, but it is usually left in. Place the leg on the platter, with the skin side next the platter. Carve from the hip bone across the leg; these will be the largest slices, as they come from the part of the joint which has the most meat. The portions near the knuckle are to be carved in the same way; they will not be so rare as the thicker slices. Chops may be cut from the upper part of the leg.
Fore Quarter of Mutton or Lamb.—Remove the fore leg and the shoulder, then separate the rib chops. Every part of the fore quarter of lamb is sweet and tender, but the neck in the fore quarter of mutton should be used only for stewing. In carving the shoulder of either lamb or mutton, one must study the meat before cooking.
The Saddle of Mutton.—There are several ways of carving this joint. The fat, tenderloin and kidney should all be removed in one piece.
The most popular way is to cut long slices parallel with the backbone, on the portion nearest the tail, and slices diagonally on the portion nearest the neck.
The Loin of Mutton.—Generally this joint is carved by merely separating the chops, but it may be carved in the same manner as the saddle of mutton.
Veal
Fillet of Veal.—This cut is carved like the round of beef.
Shoulder of Veal.—The shoulder is often boned and stuffed. In that case, cut through the meat from side to side. If the bone is left in, carve in the same manner as the shoulder of mutton.
Loin of Veal.—-This cut is often stuffed, and the kidney is always cooked with the meat. Carve the same as the sirloin of beef, in large, thin slices.
Pork
Pork Spareribs.—Serve one rib to each person.
Loin of Pork.—Chops may be carved and served, or the roast may be carved exactly like the sirloin of beef.
Roast Ham.—Cut through the meat to the bone, using the portion nearest the knuckle first. Ham should be cut in very thin slices.
Tongue.—The small end of the tongue is inferior to the thicker portion. Cut slices crosswise of the tongue and serve a slice from both portions to each person.
Roast Pig.—Place the head of the pig at the right hand of the carver. Cut off the ears, then the head; cut the head in halves. Cut the whole length of the backbone, dividing the creature in two pieces.
Cut off the leg of one half, then separate the shoulder from the body. Carve the ribs and loin at right angles with the backbone. Cut the other half in the same way. Young pig meat is very tender and the bones are soft, so that carving is an easy matter.
Poultry and Game
To carve Poultry.—Place the bird on the platter, with the head to the left and the side toward the carver. Insert the fork across the center of the breastbone. Remove the wing, then the leg, then the side bone between leg and body. Cut slices from the breast, running from breastbone to place from which wing was removed. Remove wishbone by cutting from end of breast to the left of the wing joint. Make an incision to the right of breastbone for removing stuffing.
Remove fork from breastbone and cut the leg in small portions. Serve a slice of light and a slice of dark meat to each person.
Serve one side of bird before carving the other side.
Broiled Chicken.—Cut through the breast and cut in halves at right angles with the top of leg. But if birds are small, serve one to each person.
To carve a Duck.—Cut off the wing and the leg the same as for poultry. Cut the breast meat parallel with the breastbone, beginning at the side between the wing joint and the thigh.
To carve a Goose.—Carve in the same manner as a roast duck, but cut the leg in several portions.
Grouse and Partridge.—These birds are carved like duck, although sometimes the breast is separated from the bone and one half breast is served to each person.
Pigeons, quails, and small birds are served whole and generally on toast.
