CARVING. 113 



CARROTS. This root, (the especial ally of the dairy,) 

 when prepared for the table, is washed, scraped, and boiled in 

 salt and water till tender. They should be cut in narrow 

 strips lengthwise. They are nice, browned in butter or sweet 

 fat, and thus sometimes garnish beef-stews. Boiled plain, 

 they are served with boiled meats. A carrot cooked inside 

 of a duck will mitigate the fishy, oily taste that is often over- 

 strong in wild sea-ducks. The carrot is always removed be- 

 fore the dish goes to table. 



I 



CARVING. The principal points in carving are to 

 serve all as nearly as possible alike, in order to do this, 

 one must know the delicate morceaitx of every dish, and 

 to leave the dish, especially if it be a large roasting-piece, 

 so that its reappearance may be respectable. 



It is a great assistance to the carver to have the meat 

 or fowls properly prepared and trussed. The bones of the 

 loin of mutton should always be neatly sawed, if not by the 

 butcher, then by the cook's meat-handsaw. She should 

 do as much for the breasts of mutton and veal, and ribs of 

 lamb. 



In carving the sirloin of beef, give each person a bit of 

 fat, and throw over the joint, and cut off a piece of the ten- 

 der-loin, and put a little gravy from the dish on the whole. 

 A sirloin is cut at either end, or in the middle. 



Boiled beef and hams, and cold meats generally, are to be 

 cut very thin, and the outside piece of boiled salted meats is 

 laid aside. 



Roast stuffed veal is cut in thin horizontal slices, and 

 each guest served to stuffing, gravy, and a bit of boiled 

 ham. 



In carving roasted breast of veal, if a bone is liked, 

 give with it a piece of the breast, and a bit of sweet- 

 bread. 



10* 



