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| Carving was considered an art that every host should acquire and practice. Above, a late-19th century carving set, as advertised in the “Columbia” silver-plate pattern of 1893. |
CARVING is an art which every parent should teach his sons and daughters. Nothing can be more disagreeable and unpleasant than to be placed before any particular dish without being able to help it properly. It is generally the case when the head of the family is a good carver; for he so objects to see things badly cut, that he prefers carving everything himself. We remember once, when very young, being invited to a large dinner, and we were placed before a ham. We began to hack this article, when the general, the founder of the feast, said to his servant, “Take that ham away from that young gentleman, and place it before some one who knows how to carve.” From that moment we determined to achieve the art of carving, and after great difficulty we succeeded, and succeeded so well that once, in carving a hare, a clergyman, one of the guests, remarked what an excellent invention that of boning a hare was, we carved it with so much ease; but determined to have a joke at the expense of the clergyman, we laid down the knife and fork, and said, “Sir, we are surprised that you could express such an opinion, when it is well known that it has filled more jails and sent more men to the treadmill than any other thing you can name.” “What, sir, taking the bones out of a hare ?” “No, sir, ‘boning’ the hare first.” No one can carve without practice, and consequently children ought to begin young, in order to acquire a thorough knowledge of the art. It is difficult to describe the method of carving, even with drawings or diagrams; but the reader who wishes to learn, may, by observing how good carvers proceed, and applying what he has seen to what he reads, with practice, soon become an adept.
And first, never stand up to carve; this is the greatest vulgarity, and even a very short man need not stand up. A little, deformed, hump-back friend of ours, used to give very good dinners; he carved well, and delighted in showing it, but he had a failing—always to have very, large joints of meat before him. One day a stranger guest arrived late, dinner had been served, even soup and fish had been removed; the host was absolutely hidden be hind an enormous round of beef, and the stranger saw nothing at the head of the table but the monstrous joint, round which a knife was revolving with wonderful rapidity. Steam was the subject of talk at the moment, and he exclaimed, “I did not know that you had brought steam to this perfection.” “What perfection?” “Why, don't you see that round of beef is carved by steam.” This was enough; it got the hunchback’s steam up, and, jumping on the chair, he demanded who dare insult him in his own house; and it was with great difficulty that his friends could appease his wrath, and turn his steam off. Ever since the time of Adam, men and women have been prone to excuse themselves and lay the blame on others. Thus, a person who could not swim, complained bitterly of the want of buoyancy in the water; and another, who had frightfully mangled a leg of mutton in attempting to carve, declared that the sheep was deformed and had a bandy leg.
In France, at all large dinners, dishes are carved at the sideboard by a servant, and then handed round in small portions. It saves a great deal of trouble, and prevents the shower of gravy with which awkward carvers will often inundate the table-cloth, and sometimes their neigh bors. It would be well if this custom was universal in America, where it is rare to find good carver. In help ing the soup, never say, “Will you let me assist you to some of this soup?” this is vulgar in the extreme. The word assist is not “selon les règles de la bonne société,” but simply, “Shall I send you some?” Now, any one can help soup. But then there are two ways, the right and the wrong. First, then, your soup plates should be held by the servant near the tureen, and you should judge the number you have to help by the quantity of soup you have, to avoid the possibility of consuming all your soup before you have helped your guests; give one spoonful of soup to each plate, and avoid by all means slopping the soup either into the tureen or over the table-cloth, or over the side of the plate, all of which are extreme vulgarities. And here we beg to say—not withstanding Brummel having said, in speaking of someone with whom he could find no other fault, that he was a sort of fellow who would come twice to soup,— that, if very good, it is not vulgar to eat twice of it; but, au contraire, if not good, the worst possible taste.
The next thing in order is fish. Now, of fish there are several sorts; the first of the large sorts being:
SALMON, the shape of which every one knows; but few people have a whole salmon at table. The fish should be served always on a strainer, covered with a small dinner napkin, and the cook should be careful that it be sent to table whole and unbroken. It should be laid on its side, and garnished with fried smelts; it should be cut with the trowel, or fish-knife, immediately down the middle of the side, and helped from the centre to the back, one slice back and a small slice towards the belly, which is the richest and fattest part; care should be taken that the slices are not broken, and with each slice a fried smelt be given.
COD-FISH should be helped differently. Cutting from the back to the thin part, crossways, and the sound divided so as to give each person a small portion.
MACKEREL, if boiled, should be divided into four; that is, place your trowel or fish-knife under the flesh at the tail, and raise up the flesh to the head, then divide the side in the middle, giving half of the side to each person, and leaving the bone and head and tail in the dish.
HERRINGS should be helped by giving one to each person.
EELS are always cut in small pieces, and all the attention required is that those which are the largest are the best.
PATTIES AND ENTREES ought to be so arranged that they can be served with a spoon, and require no carving. The roast is therefore the next thing that calls for observation.
A LEG OF MUTTON is, or rather ought to be served exactly the reverse side to a haunch of mutton; that is, it ought to lie on the flat side, and so show the beveled side to the carver. A slice is cut in the center; and then the carver is to cut to the bone right and left, the thick side being most esteemed. The best fat is that which lies at the thick end, near to the bone; there is not much of it, but it is considered a delicacy.
A SIRLOIN OF BEEF — The most elegant way to cut this joint is by making an incision from the chine-bone to the flap, directly in the center, and helping from either side. However, this is not the most economical way; and there fore it is to be cut thin on the outside, from the chine— bone to the flaps, with fat from underneath. Many people like the under side, or inner loin. If this is eaten hot-and it is best hot— the joint should be turned, and the meat cut across in slices rather thicker than from the top side. Great care should be taken not to splash the gravy in turn. ing, by placing the fork well into the flap, so as to secure a firm hold. — From Martine’s Handbook of Etiquette and Guide to True Politeness, 1866
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