Martine's Hand-book of Etiquette, and Guide to True Politeness

by Arthur Martine

A Fore Quarter of Lamb should be carved without removing the shoulder from the dish on which it is served. This is very difficult; but if well done, very elegant. First, then, let us give all the directions necessary for this dish. When it comes before the carver, he should place the carving-knife under the shoulder, and dexterously remove it. Having so done, he should place under the shoulder a slice of fresh butter, and then prepare some salt, cayenne pepper, and the juice of an orange or a lemon, which should be also poured over the part of the lamb from which the shoulder has been separated, and then pour the gravy with the gravy-spoon over the lamb, so that the butter, etc., may amalgamate well with the gravy. You have then the breast and the ribs, and the shoulder on the dish, ready to help your friends. Before separating the ribs, you must cut off the breast, the bones of which the butcher has previously broken, so as to enable you to do it with ease. As, however, many people cannot carve so much in one dish, perhaps the better plan is to place the shoulder on a separate dish, when it can be cut precisely as a shoulder of mutton, and the ribs and breast can be more easily divided and helped. Always take care that the butcher joints the meat, or no man can carve it.

A Hind Quarter of Lamb should be carved both as a leg and a loin, giving either part to those who prefer it.

A Saddle of Lamb must be carved like a saddle of mutton.

A Loin of Lamb should always be divided at the chine end of the bone, and helped in chops.

A Haunch of Venison or Mutton is the leg and part of the loin. It should be cut across, near the knuckle, and then another cut should pass down the center. The slices should be taken from the left and the right of this; those on the left, containing the most fat, are preferred by epicures. The fat and gravy must be equally distributed. These joints should always be served on a hot-water dish, or on a dish with a lamp under it, so as to keep the meat hot. Without one or other of these contrivances, no one should presume to give a haunch of venison to his friends. Before it is sent to table, the cook should pour over the haunch one wine-glassful of hot port wine.

An Edge-bone of Beef should be placed on the dish standing on the thickest end. The carver should first cut off a slice horizontally from the end to the fat, an inch thick; but in helping, it cannot be cut too thin, giving to each person hard and soft fat. If cut thick it is hard and indigestible.

A Round or Buttock of Beef is cut like a fillet of veal; that is, a slice having been horizontally removed all round, the slices should be cut very thin and very even. To properly carve a large round of beef, a long carving-knife, such as is used in a cook-shop, is necessary.

A Fillet of Veal is a solid piece of meat without bone; it is therefore easily carved by any one who possesses a sharp knife; the guard of the fork should be up, to prevent accidents. The veal should be well roasted; for if the gravy is in it, it is very unwholesome. The slices may be cut thicker than beef, and the stuffing should be found in the center, and in the flap which surrounds it.

A Breast of Veal.—The richest part of this is called the brisket. The knife must be put about four inches from this, and cut through it, which will separate the ribs from the brisket; serve whichever is liked.

Calf's Head is a dish much esteemed here; but, as generally eaten, plainly boiled, it is tasteless, insipid, and very objectionable—while cooked à la tortue, as in France, nothing can be better. It should always be boned and rolled; but if served whole, it is to be cut down the center, and helped in slices from either side. A portion of the sweetbread, which generally accompanies a boiled calf's head, should be given with each portion. If the flesh about the socket of the eye be preferred, the eye itself being always taken out, the knife should be inserted into the orifice, and the meat scooped out. The palate—generally esteemed a delicacy—is situated under the head. This should be cut into small portions, so that every one may have a share.