Meat Carving
A historical recipe from The Art of German Cooking and Baking Revised and Enlarged Edition, by Lina Meier (1922).
A historical recipe
The Art of German Cooking and Baking Revised and Enlarged Edition, by Lina Meier (1922). Project Gutenberg eBook #63883.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From The Art of German Cooking and Baking Revised and Enlarged Edition, by Lina Meier (1922). Digitised by Project Gutenberg, eBook #63883 (https://www.gutenberg.org/ebooks/63883). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Germany. Associated with Germany by the book is about German cookery (Cooking, German); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Method
- In order to carve meat properly it is necessary to know something about the anatomy of meat, muscles, tendons and the skeleton.
- The simplest carving is on meat without bones, as beef steak and roast meat.
- Hold the meat with a large fork and cut across the grain or fiber in not too thin slices.
- The knife must be held a little on the slant.
- Fricandeau of veal or fillet both have all the fibers running in the same direction, so find out how they run and cut against the grain or across the fiber.
- For roast beef without bones the same must be observed.
- Mark carefully that the vertebrae in the roast are chopped in two.
- Cut thin slices from the whole width of the roast, fat and all, and pour a little of the drippings over to make them juicy.
- Leg of veal, mutton or game is carved on one side, first beginning at the chump end of loin.
- Perpendicular and rather thick slices are carved.
- The English way is to cut horizontal and very thin slices.
- Venison is carved in slanting slices to keep the larded pieces together.
- In carving ham you begin at the middle and cut around the bone.