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Page 11
_Woodcock_, _Snipe_, and other _Small Birds_ are usually served
whole. But if only a portion be desired, divide them through the breast.
RABBIT.
A rabbit should be trussed, with the forelegs turned toward the back,
and the hind legs forward. Place it on the platter with the back up and
head at the left. Remove the shoulders by cutting round between them and
the body, carrying the knife up nearly to the backbone. Turn them back
and cut through the joint. Remove the hind legs in the same manner. Then
place the fork in the middle of the back and cut several slices from
each side of the loin parallel with the backbone. The loin is the
choicest part.
SWEETBREADS, CHOPS, AND CUTLETS.
These are not divided, one being served to each person.
FISH.
A broad silver knife should be used in serving fish. Serve as little of
the bone as possible, and be careful not to break the flakes.
_Halibut or Salmon_. A middle cut, or thick piece, of halibut or salmon
should be placed on the platter with the skin surface up and the back
toward the farther side of the dish. Carve in thick slices down to the
bone, slip the knife under and remove them. Then remove the bone, and
serve the lower portion in the same manner.
A thin slice of halibut should be laid on the platter with the flesh
side up. Cut next to the bone on each side, divide the fish as required,
and leave the bone on the platter.
_Mackerel, White-fish_, etc. These and other thin fish for broiling
should be split down the back before cooking. In serving, divide through
the middle lengthwise, and then divide each half into such portions as
may be desired. Be careful not to break or crumble them.
_Smelts, Perch_, and other small pan-fish are served whole. They should
be arranged on the dish with heads and tails alternating, or in a circle
round a silver cup placed in the centre of the platter and holding the
sauce. Or, place two or three on a silver skewer, and serve a skewerful
to each person.
Small slices and rolled fillets of fish are not divided.
BAKED FISH.
_Cod, Haddock, Cusk, Blue-fish, Shad, Small Salmon, and Bass_.
These when served whole may be carved in a more satisfactory manner if
before cooking they are prepared according to the following directions:
Stuff them and place them upright in the pan instead of on one side.
Fish that are broad and short like shad may be kept in place by propping
with stale bread or pared potatoes; but others that are narrow in
proportion to the length may be skewered or tied into the shape of the
letter S.
Thread a trussing needle with strong twine, run it through the head and
fasten it there; then bend the head round and draw the needle through
the middle of the body. Bend the tail in the opposite direction, run the
needle through near the tail, draw the string tightly and fasten it.
Gash the skin two inches apart on each side. Fish thus prepared will
retain its shape until served.
Place it on the platter with the head at the left and the outward curve
on the farther side of the dish. Make an incision along each side of the
backbone the entire length of the fish. Then cut through the gashes on
the side nearest you and lay each portion away from the bone. Then
remove the fish on the farther side of the bone. Raise the bone to
reach the stuffing, and serve a little of the fish, stuffing, and sauce
to each person. The skeleton should be left entire on the platter.
If the fish has been baked in the usual way and placed on the platter on
its side, cut across through to the backbone, but not through it, and
serve, apportioning as may be desired. Slip the knife under and remove
the portion from the bone. When the fish is all removed from the top,
remove the backbone, and then divide the lower portion.
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