THE ART OF CARVING.

WITHOUT a perfect knowledge of the art of Carving, it is impossi ble to perform the honors of the table with propriety; and nothing can be more disagreeable to one of a sensitive disposition, than to behold a person at the head of a well-furnished board, hacking the finest points, and giving them the appearance of having been gnawed by dogs.

It also merits attention in an economica! point of view-a bad carver will mangle joints so as not to be able to fill half a dozen plates from a sirloin of beef, or a large tongue: which, besides creating a great difference in the daily consumption in families, often occasions disgust in delicate persons, causing them to loathe the provisions, however good, which are set before them, if helped in a clumsy manner.

I cannot therefore too strongly urge the study of this useful branch of domestic economy; and I doubt not that whoever pays due attention to the following instructions, will, after a little practice, without which all precept is unavailing, speedily acquire the reputation of being a good carver.

Slight, rather than muscular strength, is the secret of the art. To carve with ease, and with dispatch, requires practice. The observing of others, and attention to the following plates, will soon enable the The carver should be seated suffipractitioner to become an adept. ciently elevated; so near the dish as not to require effort in reaching; and should wield, with the greatest facility, a keen blade.

Fish wants but little carving. The pieces should be preserved as whole as possible. A fish trowel will be found preferable to a knife.

(1.) Cod's Head and Shoulders.

Introduce the trowel at a, and cut through the back as far as b, then help to pieces from between c and d, and with each piece help a portion of the sound, which lines the under part of the back-bone. It is esteemed a delicacy; is thin, and of a darker color than the rest of the fish.

Some persons are fond of the palate and tongue, for which you must

put a spoon into the mouth. About the jaw-bone lies the jelly part, und within the head the firmer parts.

There are two ways of carving this joint. The better is, by long thin pieces, from a to c; the other way is, which spoils it, to cut across. The most tender and best part lies in the direction of the line b; there, too, lies some delicate fat. Part should be given with each slice (3.) Ribs of Beef.

These may be sliced like the sirloin, commencing at the thin end and slicing the whole length, so as to give a mixture of fat and lean. (4.) Round of Beef.

Remove the upper surface, as in the edge-bone; help to thin slices, with a portion of fat; cutting as even as possible, to preserve its

beauty of appearance.

(5.) Saddle of Mutton.

Cut long slices, on each side of the back-bone, in the direction a, b. As some are fond of a joint of the tail, they can easily be served by cutting between the joints.

(6.) Breast of Veal.

Separate the ribs from the brisket by cutting through the line a, o The brisket is the thickest part, and of a gristly substance. Carve each, and help according to preference.

(7.) Aitch-Bone of Beef.

Cut off and lay aside a thick slice from the entire surface, then help There are two kinds of fat attached to this joint, and as tastes differ, it is necessary to learn which is preferred; the solid fat will be found at c, and must be cut horizontally; the softer, which resembles mar. row, at the back of the bone, below d.

A silver skewer should be substituted for the one which keeps the meat properly together while boiling, and it may be withdrawn when you cut down to it.

(8.) Calf's Head.

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Cut thin slices from a to b, to the bone. The thru lies at c. Slice from c to d, and help that with the other part. Should the eye be requested, extract with the point of the knife, and help to a portion. The palate, a delicate morsel, lies under the head. The sweet-tooth, too, not an inferior delicacy, lies back of all the rest, and, in a young calf, is easily extracted with the knife. On removing the jaw-bone, fine lean will appear. Help to each of these.

(9.) Shoulder of Mutton.

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Slice to the bone at the line a. and help thin pieces from each sids

The choice fat lies at the outer edge, at b.

Should more be needed

than can be gotten from those parts, slice on either side of the line c, which represents the blade-bone; and nice pieces may be obtained from the under side, also, by slicing horizontally.

(10.) Leg of Mutton.

The nicest part lies at a, midway between the knuckle and the other end. Thence, cut thin slices each way, as deep as b. The outside being seldom very fat, some favorite pieces may be sliced off the broad end at c. The knuckle is tender, but the other parts more juicy. some good slices may be cut lengthwise, from the broad end of the back of the leg. The cramp-bone is much thought of by some: to get it, cut down to the bone at d, and in the curve line to e.

Carve, first, slices from the fleshy part, tracing the line a, b. This will give a proportion of lean and fat; and being removed, separate the rib, placed in the direction d, b, c ; breaking it at the point c. If an entire rib is too much, a slice of meat may be taken from between two ribs.

(12.) Fore Quarter of Lamb.

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Suparate, first, the shoulder from the scoven, which constitutes the

rib end the breast, by sliding the knife under the knuckle, in the di rection of a, b, c, leaving on the ribs a due proportion of meat. Place it on a different dish. Now squeeze half a Seville orange on the other part, which, being sprinkled with salt and pepper, should be carved in the direction c, d. This will separate the gristly part from the ribs. Now help from either, as may be the choice, carving as directed by the ines e, f.

(13.) Fillet of Veal.
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This resembles a round of beef. Like that, it should be carved hortzontally, or by cutting the even slices off the top, cutting deep into the flap, between a, b, for the stuffing. Help to each person a portion of the dressing.

(14.) Pig.

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'This is seldom sent to the table whole; the cook first garnishing the dish with the chops and ears, and dividing the body lengthwise. Separate a shoulder from the body; next a leg; and divide the ribs. joints may be divided, or the meat sliced from them. Some prefer the neck, though most the ribs. Help with stuffing and gravy.

If the head is not otherwise disposed of, the brains should be mixed with the gravy.

(15.) Venison.

Slices of a medium thickness may be given, and plenty of gravy with them. Cut quite to the bone in the line a, c, b; then turn the dish with the end b towards you, and putting in the point of the knife