Carving and Serving eBook

This eBook from the Gutenberg Project consists of approximately 41 pages of information about Carving and Serving.

LARDED GROUSE.

Turn the legs over and free them from the body.  Cut slices down to the bone the entire length of the breast; then slip the knife under and remove the slices.  Cut off the wing and leg, and separate the backbone from the body.  There are some morsels on the back which are considered choice by those who like the peculiar flavor of this game.  As this is a dry meat, help generously to the bread sauce which should always accompany it.

Where this is the principal dish, or where a larger portion is required, divide it through the breast, as directed for small pigeons.

Woodcock, Snipe, and other Small Birds are usually served whole.  But if only a portion be desired, divide them through the breast.

RABBIT.

A rabbit should be trussed, with the forelegs turned toward the back, and the hind legs forward.  Place it on the platter with the back up and head at the left.  Remove the shoulders by cutting round between them and the body, carrying the knife up nearly to the backbone.  Turn them back and cut through the joint.  Remove the hind legs in the same manner.  Then place the fork in the middle of the back and cut several slices from each side of the loin parallel with the backbone.  The loin is the choicest part.

SWEETBREADS, CHOPS, AND CUTLETS.

These are not divided, one being served to each person.

FISH.

A broad silver knife should be used in serving fish.  Serve as little of the bone as possible, and be careful not to break the flakes.

Halibut or Salmon.  A middle cut, or thick piece, of halibut or salmon should be placed on the platter with the skin surface up and the back toward the farther side of the dish.  Carve in thick slices down to the bone, slip the knife under and remove them.  Then remove the bone, and serve the lower portion in the same manner.

A thin slice of halibut should be laid on the platter with the flesh side up.  Cut next to the bone on each side, divide the fish as required, and leave the bone on the platter.

Mackerel, White-fish, etc.  These and other thin fish for broiling should be split down the back before cooking.  In serving, divide through the middle lengthwise, and then divide each half into such portions as may be desired.  Be careful not to break or crumble them.

Smelts, Perch, and other small pan-fish are served whole.  They should be arranged on the dish with heads and tails alternating, or in a circle round a silver cup placed in the centre of the platter and holding the sauce.  Or, place two or three on a silver skewer, and serve a skewerful to each person.

Small slices and rolled fillets of fish are not divided.

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Carving and Serving from Project Gutenberg. Public domain.
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