Democratic Sentinel, Volume 17, Number 44, Rensselaer, Jasper County, 17 November 1893 — Suggestions for Carvers. [ARTICLE]

Suggestions for Carvers.

If there ia any roe a piece should be placed on each plate. Beef a heart should be out in thin slices and served hot. A guest should say whether he prefers the roast rare or well done. A piece of the back and belly of salmon should go to each person. Tonguo must be out very thin; the central portions are the choicest. The results are in ratio with the skill used, not the force expended. The head pieces of all fish are considered the most delloate and desirable. A haunch of venison should be carved in slices down to the bone, from the broad end upward. A few drops of lemon juice and a little pepper and salt Improve the flavor of mutton wonderfully. Oreat care must be exercised In the carving of ilsh, to keep the flakes from falling to pieces. Have plenty of room upon the platter and in its vicinity; a great many mishaps are thus prevented. The sirloin of beet should be ent In this slices, a portion of the upper part and the tenderloin going on each plate.— Good Housekeeping.