Carving and Serving | Page 7

For those who have this preference a few hints
about carving may be desirable. Place it on the platter with the face
toward the right. Cut from left to right, through the middle of the cheek
down to the bone, in several parallel slices of medium thickness; then
separate them from the bone. Cut down at the back of the throat and
slice the throat sweetbread. With the point of the knife cut out the
gelatinous portion near the eye, and serve to those who desire it. There
is a small portion of delicate lean meat to be found after removing the
jawbone. Some are fond of the palate, which lies under the head. The
tongue should be sliced, and a portion of this and of the brains offered
to each person.
ROAST PIG.
This is sometimes partly divided before serving. Cut off the head and
divide it through the middle; then divide through the backbone. Place it
on the platter back to back, with half the head on each end of the dish.
If the pig be very young, it is in better style to serve it whole. Before
cooking, truss the forelegs forward and the hind legs backward. Place
the pig on the platter with the head at the left. Cut off the head,
separating the neck-joint with the point of the knife, then cut through
the flesh on either side. Take off the shoulders by cutting in a circle
from under the foreleg round nearly to the backbone and down again.
Bend it forward and cut through the joint. Cut off the hams in the same
way. Then split the backbone the entire length and divide between each
rib. Cut slices from the thickest part of the hams and the shoulders. The
ribs are the choice portion, but those who like it at all consider any part
of it a delicacy.
HAM.
If the ham is not to be served whole, the simplest and most economical
way is to begin near the smaller end and cut in very thin slices, on each
side of the bone. Divide the slices and arrange them neatly on the dish,

one lapping over another, with the fat edge outside.
Where the whole ham is to appear on the table it should be trimmed
neatly, and the end of the bone covered with a paper ruffle. The thickest
part should be on the further side of the platter. Make an incision
through the thickest part, a little way from the smaller end. Shave off in
very thin slices, cutting toward the larger end and down to the bone at
every slice. The knife should be very sharp to make a clean cut, and
each slice should have a portion of the fat with the crisp crust. To serve
it hot a second day, fill the cavity with a bread stuffing, cover it with
buttered crumbs, and brown it in the oven. If it is to be served cold,
brown the crumbs first and then sprinkle them over the stuffing. If this
be done the edges will not dry and the symmetry of the ham is
preserved. Carve as before, toward the larger end, and if more be
needed, cut also from the other side of the bone.
By filling the cavity again with stuffing, a ham may be served as a
whole one the third time and look as inviting as when first served.
Should there be two or three inches of the thickest end left for another
serving, saw off the bone, lay the meat flesh side up, with the fat on the
further side of the platter, and carve horizontally in thin slices.
TONGUE.
The centre of the tongue is the choicest portion. Cut across in slices as
thin as a wafer. The tip of the tongue is more delicate when cut
lengthwise in thin slices, though this is not the usual practice.
CORNED BEEF.
Corned beef should be put while hot into a pan or mould, in layers of
fat and lean, with the fibres running the long way of the pan. After
pressing it, place it on the platter and slice thinly from one end. This
gives uniform slices, cut across the grain, each one having a fair
proportion of fat and lean.
CHARTREUSE, OR PRESSED MEAT.

Any moulds of meat, either plain or in jelly or rice, should be cut from
one end, or in the middle and toward either end, in uniform slices, the
thickness varying with the kind of meat. Be careful not to break them in
serving. If only a part of a slice be desired, divide it neatly. Help also to
the rice or jelly.
TO CUT UP A CHICKEN FOR A STEW OR FRICASSEE.
Nothing is more unsightly and unappetizing than a portion of