Mary J. Lincoln

“ Some time when a lamb stew or fricassee is to be prepared, study the joint carefully and practice cutting it up, and thus become familiar with the position of the shoulder-blade joint,—the only one difficult to reach. The backbone should always be disjointed. The ribs should be divided across the breast and at the junction of the breast-bone, and the butcher should also remove the shoulder-blade and the bone in the leg. Unless the joint be very young and tender, it is better to use the breast portion for a stew or fricassee ”

“ To expect any one to carve well without any conception of the internal structure of what may be placed before him is as absurd as to expect one to amputate a limb successfully who has no knowledge of human anatomy. ”

“ Printed rules for carving are usually accompanied with cuts showing the position of the joint or fowl on the platter, and having lines indicating the method of cutting. But this will not be attempted in this manual, as such illustrations seldom prove helpful; for the actual thing before us bears faint resemblance to the pictures, which give us only the surface, with no hint of what may be inside.
It is comparatively a slight matter to carve a solid mass of lean meat. It is the bones, tough gristle, and tendons, that interfere with the easy progress of the knife. ”

“ Or remove the bone in the leg by scraping the meat away at either end. Learn to distinguish the different cuts of meat. The best way to learn about carving poultry and game is to cut them up for a stew or fricassee, provided care be taken not to chop them, but to disjoint them skilfully.
Then, when you attempt to carve, do the best you can every time. Never allow yourself to be careless about it, even should the only spectators be your wife and children. But do not make your first effort in the art at a company dinner. Every lady should learn the art. ”

“ Not all men who sell meat know or practice the best way of cutting up meat. Much may be done by the butcher and by the cook to facilitate the work of the carver. These helps will be noticed more particularly under the head of special dishes.
An essential aid to easy carving, and one often overlooked, is that the platter be large enough to hold not merely the joint or fowl while whole, but also the several portions as they are detached. ”

“ Lincoln is a lady of culture and practical tastes, who has made the fine art of cuisine the subject of professional study and teaching. In this book she has shown her literary skill and intelligence, as well as her expertness as a practical cook and teacher of cookery. It is full of interest and instruction for any one, though one should never handle a skillet or know the feeling of dough. Nothing in the way of explanation is left unsaid. And for a young housekeeper, it is a complete outfit for the culinary department of her duties and domain. ”

“ It should have a handle easy to grasp, a long, thin, sharp, pointed blade, and be of a size adapted to the article to be carved and to the person using it. A lady or a child will prefer a small knife. Be as particular to have the knife sharp as to have it bright and clean; and always sharpen it before announcing the dinner. It is very annoying for a person to be obliged to wait and sharpen the knife, or to turn the meat round to get it into the right position. Never allow a carving-knife to be used to cut bread, or for any other than its legitimate purpose. ”

“ One must learn first of all to carve neatly, without scattering crumbs or splashing gravy over the cloth or platter; also to cut straight, uniform slices. This may seem an easy matter; but do we often see pressed beef, tongue, or even bread cut as it should be? Be careful to divide the material in such a manner that each person may be served equally well. Have you never received all flank, or a hard dry wing, while another guest had all tenderloin, or the second joint? ”

“ The platter should be placed near the carver, that he may easily reach any part of the joint.
The cook should see that all skewers, strings, etc., be removed before sending the meat or fish to the table. It is extremely awkward to find one’s knife impeded by a bit of twine.
The carver may stand or sit, as suits his convenience. Anything that is done easily is generally done gracefully, but when one works at a disadvantage awkwardness is always the result. ”

“ Cut the crisp fat from the sides in slanting slices. Turn partly over and remove the choice bit of tenderloin and kidney fat under the ribs.
Carving a saddle of mutton in this way is really cutting with the grain of the meat, but it is the method adopted by the best authorities. It is only the choicest quality of mutton, and that which has been kept long enough to be very tender, that is prepared for cooking in this way. The fibres are not so tough as those of beef ”

“ There is no reason why she may not excel in it, as she has every opportunity to study the joint or fowl before cooking. Strength is not required, so much as neatness and care. A firm, steady hand, a cool, collected manner, and confidence in one’s ability will help greatly. Children also should be taught this accomplishment, and should be taught it as soon as they can handle a knife safely. ”

“ But in neat and careful serving it is essential to have a soup-ladle, a gravy or sauce ladle, a pair of tongs or shells for block sugar, a slender-tined silver fork for pickles, a plentiful supply of large and medium-sized spoons, a carving-rest, a crumb-scraper, and at least one broad silver knife and fork, which if occasion requires may do duty at several courses.
LAST BUT NOT LEAST.
In offering a second portion of anything do not remind one that he has already been helped. ”

“ Where the whole of the joint is not required, learn to carve economically, that it may be left in good shape for another dinner.
After you have learned to do the simplest work neatly and gracefully, much painstaking will be necessary in acquiring the power to accomplish with elegance the more difficult tasks. For to reach the highest degree of excellence in the art, one must be able to carve the most difficult joint with perfect skill and ease. ”

“ It is quite an art to take up a ladleful and pour it into the soup-plate without dropping any on the edge of the tureen or plate, and it requires a steady hand to pass the plate without slopping the soup up on the rim. Dip the ladle into the soup, take it up, and when the drop has fallen from the bottom of it, lift it over quickly but empty it slowly. ”

“ Some persons prefer to turn the knife over, drawing it first from the left hand and then toward it, sharpening each surface alternately on the same edge of the steel. This is more difficult to do, as you cannot so surely keep the blade at the same angle,—and this is the most important point. If held at any other than the proper angle, either no edge is made, or it is taken off as soon as obtained. ”

“ Remember there are only two fillets, or side-bones, or second joints; if you are the first to be served, do not test the skill of the carver by preferring a portion difficult to obtain.
Many of these cautions may seem uncalled for, but they have been suggested by personal observation of their necessity. People of good breeding would never err in any of these ways; but alas, not all people are well bred, and innate selfishness often crops out in small matters. ”

“ One cannot learn by simply seeing a person carve a few times. As much as any other art, it requires study; and success is not attainable without much practice. There are certain rules which should be thoroughly understood; if followed faithfully in daily practice, they will help more than mere observation.
This manual is not offered as a guide for special occasions, company dinners, etc., nor for those whose experience renders it unnecessary, or whose means allow them to employ one skilled in the art. ”

“ In serving a pie, always use a fork with the knife.
Pies with no undercrust are more easily served with a broad knife or a triangular knife made expressly for pies. For serving berry and juicy fruit pies, a spoon also may be needed. Where two or three kinds are served, help to very small portions of each, even if it be at a Thanksgiving dinner. ”

“ But it is earnestly hoped that the suggestions here offered will aid those who desire, at their own table in everyday home life, to acquire that ease and perfection of manner which, however suddenly it may be confronted with obstacles, will be equal to every occasion. ”

“ This is especially convenient for carving thin slices from any large roasts, or other varieties of solid meat. The width of the blade helps to steady the meat, and its great length enables one to cut with a single, long, smooth stroke through the entire surface. With a knife having a short blade a sort of sawing motion would be made, and the slice would be jagged. As there are no joints to separate, a point on the blade is unnecessary.
A jointer is another form of carver, useful where the joints are so large or so difficult to separate that considerable strength is required. ”

“ It is mistaken generosity to fill the cup so full that when sugar and cream are added, the liquid will spill over into the saucer. One should never be compelled to clean the bottom of the cup on the edge of the saucer, or on the napkin, to keep the liquid from dripping on the cloth. ”

“ If parents would allow the children to share their duties at the daily family table, and occasionally when company is present, a graceful manner would soon be acquired. When called upon to preside over their own homes there would less frequently be heard the apology, “Father always carved at home, and I have had no practice.” ”

“ No point is neglected, and directions are given for both necessary and luxurious dishes. There are chapters on cooking for invalids, the dining-room, care of kitchen utensils, etc. There is also a valuable outline of study for teachers taking up the chemical properties of food, and the physiological functions of digestion, absorption, nutrition, etc. ”

“ But after all this study and a great amount of practice failure often happens, and blame is laid upon the carver which really belongs to some other person,—the butcher, the cook, the table-girl, or the guest. ”

“ SPECIAL DIRECTIONS. TIP OF THE SIRLOIN, OR RIB ROAST.
It is easier to carve this joint by cutting across the ribs, parallel with the backbone, but that is cutting with the grain; and meat, especially beef, seems more tender if cut across the grain. ”