HOW TO CARVE AT TABLE.

Daily Telegraph (Napier), Issue 3777, 23 August 1883, Page 4

HOW TO CARVE AT TABLE.

First, as to tools, let tho knife be of the keenest aud the fork of the sharpest, and keep them in excellent condition at all times, othei-Avisc the most competent carver cannot avoid mangling fish, flesh, and I'oavl. Before setting the carver to Avork it may be Avell to advise as to Avhat may be called carvers' etiquette. AVhen carving do not stand up, or sit Avith arms akimbo or boAV tbe back. All tho necessary strength can bo brought to bear while seated by inclining the body sufficiently forward. During all the pauses in the carving, tho knife and fork should be placed on the knife rest, and iioA'er thrust under what is being carved. Nor should the knife and fork be held in one hand, while adding the gravy with the spoon iv the other. Do not tilt the dish Avhilo serving tho gnn-y, or the tablecloth may bo soiled or tho roast capsized. Should there be no gravy avcll, a tiny crust of bread may bo placed under one end of ■the dish to cant it a little. Serve horse radish Avith the fork. Up to the moment of using the gravy spoon it should be iv a vessel of hot water placed at the right hand of the dish. Hot plates are essential to the perfcot condition of roast meat; even a second hot plate for a second helping. It is scarcely necessary to caution the carver not to forget to ask Avhat the preference is before carving.

When cai'A'ing fish, if salmon, aA-oid breaking the flakes by dividing cross-Aviso ; carry the knife doAvn to the bone lengthAvise of the fish, and remove a slice of either the thick or the thin part, as preferred. Mackerel are split at the tail, and the upper half raised from the bone at that part; tho bono is removed at tho loavci- half served either entire or divided in sections. This appHosto most other small fish. In carving a turkey or chicken, roasted or boiled, place it with tho neck toAvard you ; take off the leg at tho first joint and then the thigh, or take off tho Avholo leg and then joint it. Remove the Aving close to tho joint, leaving the breast intact. Then commenso from the Aving joint, cutting- straight into the bono and somoAvhat diagonally up to the front of the breast bone. Remove the side bones by placing tho fork firmly into the breast bone and cutting Avith the knife from the tail end. "With a g-oo.se ox- a, cluck, uftex- tlie joints are removed, as already described, draAV the Jmife straight across tho breast bone tho entire length of the meat and directly to the bone, serving outAvardly and Avith parts of the meat "from the thigh—Prairie Farmer.