96. Marie Louise Serviette. 98. Marie Louise Serviette.
97. Marie Louise Serviette.
Carving
Carving.—The following excellent instructions are summarised from a series of articles by D. Q. P., published in the Queen some time since.
Fish.—It is scarcely necessary to state that the duties of the carver do not commence until the fish is on the table; but, granting that fish may be easy to cut up, yet it is quite as possible to mangle and destroy its appearance as it is to destroy the look and flavour of a fowl. Fish requires in its way the same qualities and skill. There should be the same knowledge of the general anatomy, and of the choice and ordinary parts. Delicacies and tit-bits abound in all fish. A fish slice should always be used, and the best form for it may be likened to the sole of a Turkish slipper, the pointed toe turning a little upwards, and the handle springing from the centre of the heel. The fork usually accompanying the fish slice is not by some people considered an absolute necessity, an ordinary dinner fork doing such service as is required.
If a spoon or ladle has to be used, care must be taken never to spill, or make a mess, or heap up a great quantity of what is being helped upon a plate at a time. Avoid jerking, or the slipping of knife, fork, or slice, always keeping the elbows well into the sides, and letting the strength necessary to be exercised come from the hands and wrists. Never, either, grasp your carving implements too near the hilt; rather hold them, as well for the sake of appearance as for cleanliness and neatness, as much at the end of the handle as possible.
Cod.—With regard to codfish, the flaky system of apportionment should generally be adopted, though, under certain circumstances, what applies to the cutting up of salmon may be remembered, with the addition that the liver and the sound of cod, playing as they do very important parts, must be dispensed in fair quantities with each helping of the solid. Very requisite, in dealing with these little adjuncts, is it for the carver to calculate to a nicety the proportions which will allow a taste for everybody at the board.
Cod’s head and shoulders is looked upon by some as a vulgar dish. After delicately slicing away in one or two unbroken flakes a small portion of the solid shoulder, a piece of the gelatinous flesh in and about the jowl should also be placed upon the plate, as this is a particularly nutritious and succulent substance. It is impossible to do much more than to dig out this rather unmanageable substance, clearing away the jaw and other bones, and leaving them upon the dish; though, despite the readiness with which the flesh comes away, it is not always easy to get rid of them entirely, and a few may inevitably adhere to the portions distributed. But, as the characteristic of these helpings must be a certain amount of unsightliness, the bones are of little consequence, and must be expected.
Flounders.—Fried flounders are not by any means to be despised; but of course, like fillets, fried or stewed eels, flounder souchet, smelts, whitebait, and such small fry, need no carving; though “helping” must always be considered as a very material element in the carver’s art.