ation: Carving]

[Illustration: Carving.]

CARVING. In nothing does ceremony more frequently triumph over comfort,
than in the administration of 'the honours of the table.' Every one is
sufficiently aware that a dinner, to be eaten in perfection, should be
taken the very moment it is sent hot to table; yet few persons seem to
understand, that he is the best carver who fills the plates of the
greatest numbers of guests in the least portion of time, provided it be
done with ease and elegance. In a mere family circle, where all cannot
and ought not to be choosers, it is far better to fill the plates and
send them round, rather than ask each individual what particular part
they would prefer; and if in a larger company a similar plan were
introduced, it would be attended with many advantages. A dexterous
carver, would help half a dozen people in less time than is often wasted
in making civil faces to a single guest. He will also cut fair, and
observe an equitable distribution of the dainties he is serving out. It
would save much time, if poultry, especially large turkeys and geese,
were sent to table ready cut up. When a lady presides, the carving knife
should be light, of a middling size, and of a fine edge. Strength is
less required than address, in the manner of using, it; and to
facilitate this, the butcher should be ordered to divide the joints of
the bones, especially of the neck, breast, and loin of mutton, lamb, and
veal; which may then be easily cut into thin slices attached to the
adjoining bones. If the whole of the meat belonging to each bone should
be too thick, a small slice may be taken off between every two bones.
The more fleshy joints, as fillet of veal, leg or saddle of mutton and
beef, are to be helped in thin slices, neatly cut and smooth; observing
to let the knife pass down to the bone in the mutton and beef joints.
The dish should not be too far off the carver, as it gives an awkward
appearance, and makes the task more difficult. In helping fish, take
care not to break the flakes; which in cod and very fresh salmon are
large, and contribute much to the beauty of its appearance. A fish
knife, not being sharp, divides it best on this account. Help a part of
the roe, milt or liver, to each person. The heads of carp, part of those
of cod and salmon, sounds of cod, and fins of turbot, are likewise
esteemed niceties, and are to be attended to accordingly. In cutting up
any wild fowl, duck, goose, or turk