Carving And Serving Part 3

Place it in the same position and carve in the same way as a goose.

Begin at the wing, and cut down to the bone in long thin slices, parallel with the breast-bone; then remove them from the bone. The breast is the favorite portion; but the "wing of a flyer and the leg of a swimmer" are esteemed by epicures.

The stuffing is not often desired, but if so it may be found by cutting across below the end of the breast.

Geese and ducks are seldom entirely cut up at the table, as there is very little meat on the back. But often from a seemingly bare carca.s.s enough may be obtained to make a savory entree.

PIGEONS.

These, if small, are served whole. If large, cut through the middle from the neck to the end of the breast and down through the backbone. The bones are thin, and may easily be divided with a sharp knife. When smaller portions are required, cut from the shoulder down below the leg, separating the wing and leg from the body.

PARTRIDGES.

Cut through above the joint of the wing, down below the leg, and remove the wing and leg in one portion. Cut under the breast from the lower end through the ribs to the neck and remove the breast entire. Then divide it through the middle, and, if very plump, divide again. When very small they may be divided through the breast and back into two equal parts.

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 princ.i.p.al dish, or where a larger portion is required, divide it through the breast, as directed for small pigeons.

_Woodc.o.c.k_, _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.

BAKED FISH.

_Cod, Haddock, Cusk, Blue-fish, Shad, Small Salmon, and Ba.s.s_.

These when served whole may be carved in a more satisfactory manner if before cooking they are prepared according to the following directions:

Stuff them and place them upright in the pan instead of on one side.

Fish that are broad and short like shad may be kept in place by propping with stale bread or pared potatoes; but others that are narrow in proportion to the length may be skewered or tied into the shape of the letter S.

Thread a trussing needle with strong twine, run it through the head and fasten it there; then bend the head round and draw the needle through the middle of the body. Bend the tail in the opposite direction, run the needle through near the tail, draw the string tightly and fasten it.

Gash the skin two inches apart on each side. Fish thus prepared will retain its shape until served.

Place it on the platter with the head at the left and the outward curve on the farther side of the dish. Make an incision along each side of the backbone the entire length of the fish. Then cut through the gashes on the side nearest you and lay each portion away from the bone. Then remove the fish on the farther side of the bone. Raise the bone to reach the stuffing, and serve a little of the fish, stuffing, and sauce to each person. The skeleton should be left entire on the platter.

If the fish has been baked in the usual way and placed on the platter on its side, cut across through to the backbone, but not through it, and serve, apportioning as may be desired. Slip the knife under and remove the portion from the bone. When the fish is all removed from the top, remove the backbone, and then divide the lower portion.

SCALLOPED DISHES, MEAT PIES, ENTReES, ETC.

Meats and fish which have the sauce on the same dish require special care in serving, that they may present a neat rather than a sloppy appearance on the plate. A drop of gravy on the edge of the plate will offend a fastidious taste.

_Scalloped Dishes_, or anything with a crust of crumbs, should be served with a spoon.

_Meat Pies_, with a pastry crust, require a broad knife and spoon. Put the portion on the plate neatly, with the crust or browned side up.

_Poached Eggs, Quails, and other Meats on Toast._ A broad knife should be used in helping to these dishes. Take up the toast carefully, and lay it on the plate without displacing the egg or bird.

SALADS.

The most tasteful way of arranging meat-salads or fish-salads is with whole, fresh, lettuce-leaves. Put two or more leaves together on the platter, and in the nest or dish thus made lay a spoonful of the salad, with the Mayonnaise on the top. In serving, slip the spoon or broad knife under the leaves and keep them in place with the fork. Put the salad on the plate carefully, in the same position, not tipped over. Or you may have a border of fresh lettuce-leaves in the salad-dish. With the fork lay one or two leaves on the plate, and then put a spoonful of salad on the leaves. In this way each person has the Mayonnaise on the top; the lettuce is underneath and fresh and crisp, instead of wilted, as it would be if all of it were mixed with the salad.

VEGETABLES.

In serving vegetables, take up a neat, rounding spoonful. Lay them on the bottom of the plate, not on the rim or edge. Where there are several kinds, do not let them touch each other on the plate.

Serve, on separate dishes, _fritters_ with a sweet sauce, _peas_, _tomatoes_, or any vegetable with much liquid.

_Asparagus on Toast_ is a dish that one often sees served very awkwardly. Use a square or rectangular platter rather than one narrow at the ends.

The bread for the toast should be cut long and narrow, rather than square, and should be laid, not lengthwise, but across the platter. Lay the asparagus in the same direction, the tips all at the farther side.

Put the knife, which should be broad and long, under the toast, and keep the asparagus in place with the fork. You will find it much easier to serve than when arranged in the usual way.

_Macaroni_ as often prepared is another dish which it is not easy to serve neatly. Always break or cut it into pieces less than two inches long, before cooking, or before it is sent to the table.

In serving _sweet corn_ on the cob, provide finger-bowls, or a small doily to use in holding the ear of corn.