Carving Should Be A Man's Job

Radio Record, Volume VII, Issue 18, 10 November 1933, Page 45

Carving Should Be A Man's Job

By

Kuki

ARVERS are surely born not made. At least that is what I think when I view the dexterity with which some of my friends use the carving-knife. There must be many women who, like myself, have found this branch of housewifery at times difficult and hard to overcome, (Personally I think it is a man’s job). It is to those women who in addition to cooking the meal, have also to carve the joint and are not too efficient at the job that I am writing these notes. Carving is an art and those who have to practise it should try to make themselves as perfect as possible. The joint or bird should be carved neatly and not hacked to pieces. The first essential is to have a very sharp carvingknife, and it is a wise plan to haye- it ground occasionally. ‘ The fork should have a guard which should always be up while the joint is being carved. A long’ knife with a broad blade should be used for roast beef and a smaller knife with a narrow blade is better for small joints, and for poultry and game, Garnishings that interfere with the work of the carver should not be employed. Parsley and such like can easily be .pushed aside, but nothing should be used which may hinder. and cause trouble. The joint should be put on a large dish, and a small dish or plate may be placed beside it on which the carver can put bones, ete., which are not to be served. Finish carving one side of the bird or joint before beginning on the next and cut across the grain in all joints. Beef for roasting may be divided into three parts: The back or top, the undercut, then the top, The flank may or may not be served at table, but it igs advisable to cook it on the joint as it helps to make gravy. To serve the undercut with the other portions turn the joint upside down and slip the knife between the bone and the undercut; being careful to keep the edge of the knife close to the bone. The undercut will thus be removed whole and slices ean be cut from it as required. In order to carve the other portions turn the joint to its original position. Cut close to the backbone and cut sharply down the spine. Slip the knife between the spine and the meat. Slices of undercut should be thicker than the slices from the top. Remember that the art of carving does not consist merely in dissecting the joints sent to table, but in the judicious and economical distribution of them. To carve a quarter of lamb.-Lay the knife flat, and cut off the shoulder. The proper point for incision will be indicated by the position of the shoulder. A little lemon juice may be squeezed dover the divided part, also a little cayenne pepper, and the shoulder transferred to another dish. Next separate the brisket or short bones, by cutting lengthways along the breast. Then serve from either part as desired.

Stuffed Shoulder of Lamb. Fok this you will require 3 or 4lbs. shoulder of lamb, 1 tablespoon bacon dripping, 2 cups breadcrumbs, 1 small onion, parsley, salt, pepper, i egg. Remove the shoulder blade with a sharp knife‘ (or let the butcher take it out for you). Put the shoulder and small rib bones in a saucepan, cover with cold water and simmer slowly to make a good stock for the gravy. Put the breadcrumbs in a bowl, add onion and parsley chopped fine, the salt and pepper; mix in the bacon dripping and add the egg to bind. Till in the cavity left by the bone, shape and tie. Puta little dripping in the pan and roast in a moderate oven for about an hour and a half, keeping it well basted. Sausage and A pple. PPLES served with sausage, act as a corrective and greatly aid digestion. Peel, core and. cut apples in half-inch slices. When the sausages have been fried, drain them and put in the oven and fry the apple slices quickly in the hot fat. Arrange the sausages in the centre of a small dish with the apples around as a garnish.