HOW TO CARVE
BEAR THESE HINTS IN MIND. Fish.—John Dory,Turbot, Brill and Large Flounders, etc.: Slice the fish along the backbone and serve square slices from the thick part, accompanying each slice with some of the skin of fins and thin part. Sirloin.—Cut undercut first, reserving upper part to serve cold. This can be cut either lengthways or crossways at option. Rib of Beef. —As above, only there is no fillet. Shoulder of Mutton.— Feel with fork which is the thick fleshy part, then make a cross cut in forepart of shoulder, and serve slices from both sides of incision; then cut lengthways along shoulder blade and under blade. Cut fat slices from corners. Leg of Mutton.—Cut across and serve from knuckle side or opposite according to choice. Always cut mutton thick. Leg of Pork.—See hams. Cut the same only in thinner slices. Hams should be cut very thin from knuckle to blade, slanting cuts toward knuckle. Rolled Roasts.—Slice across top, removing string and skewers as you come to them. Beef should always be cut thin.
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Wairarapa Times-Age, 9 October 1940, Page 8
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176HOW TO CARVE Wairarapa Times-Age, 9 October 1940, Page 8
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