The art of carving is an useful and elegant accomplishment; and, according to the fashion of the present day, cannot be too well understood by the Heads of Families. It may best be acquired by observation and practice; and to Young Ladies who can attend to the example of their parents, the following plain and familiar instructions may not be unacceptable.—A previous knowledge of the conformation of the several parts, and the peculiar nature of the article to be carved, will, with due attention, render the business easy, and it would be still more so, if the loins, breasts, and necks of mutton, lamb, and veal, were to be properly jointed and divided, before they are sent home.
The master and mistress of the family, who do The honours of the table, when dinner is announced, will see, of course, that the upper places are taken by the married ladies of the highest quality that are then present; the dowagers or widows next, and lastly, the unmarried ladies; all, nearly according to their respective ages. The gentlemen will be seated according to the same etiquette, which is perfectly understood by the fashionable world.[11]
Beef.—The Surloin. This joint is brought to table with the skin side upwards—Cut off the outside, in the direction of the ribs, quite down to the bone, and take off slice after slice of a moderate thickness, in the same direction.—Or, you may cut through the middle of the sirloin. Give a little of the soft fat with each slice, which will be found covering the roll, on the inside. Give also, a little of the roll, when preferred, as it is short-grained and tender. To get at this and the fat, turn the joint up, upon the chine-bone, and cut it across the ribs.
The Ribs are to be carved exactly in the same way.
The Edge-bone or isch (hip) bone. Cut off a thick outside slice from the upper surface, the whole length, horizontally, and follow the cut. The delicious soft fat, resembling marrow, will be found at the back of the bone, and the hard fat may be taken, in thin, horizontal slices, from the edge of the joint. The upper part of this joint is the richest and best.
The Buttock is to be carved in the same way.
The Breast-cut.—Cut off thin slices, either parallel with the ribs, or across. The fat on the upper side is firm and gristly, that on the under side soft, and more delicate; therefore offer that which is best liked.
Veal.—The Fillet. This is the joint similar to a round of beef. Cut off a slice from the upper surface, evenly, as from a round or edge-bone of beef, and this outside is often preferred. The next slices should be cut thin and smoothly. With every slice give a little fat, and some of the stuffing, which lies under the flap.
The Breast. Separate the ribs from the brisket, across, where the bones are broken, and again, the gristly part of the breast-cut from the ribs, in the same direction. Give some of the gristly part, with a bone of the ribs or neck, and a little of the sweetbread, cut across the middle, to each person.