A fowl which has been prepared with the Tendon Separator before
roasting, can produce afterwards ten very inviting pieces, suitable to
the fancy of as many guests.
In the first place you take a carving fork, which you stick in the
breast, between figs. 5 and 6, then you give a cut at the fillet,
beginning at 1 down to 2, where you make the point of the knife cut
through the joint of the wing, which by twisting a little will easily
come asunder. The same operation is done from 3 to 4; and without
removing the fork, you slide the knife under the leg at 7, and the same
at 8, and both legs will immediately separate. The next cut is to be
given at 5 to 6, and afterwards the back is divided in the same
direction as the last numbers--as each leg is divided at the joint
commonly called drumstick, it completes the ten parts.
A DUCK. The best part of a duck is the breast, which should be cut in
fillets obliquely, then the wings and the legs, the same as the fowl,
and the body in two.
A PHEASANT. The best parts are the breast and legs, which are carved the
same as a fowl.
A PARTRIDGE. The wings and the body are the best parts.
* * * * *
A roast Hare must be cut along the spine, from the neck downwards to
obtain the fillets, which ought then to be divided in parts, in the same
oblique direction as the ribs. The legs and shoulders are seldom carved,
but they are, with the body, excellent in a hash or stewed.
[Illustration: SOYER’S TENDON SEPARATOR.]
The woodcut at p. xxiii represents one of the most serviceable of
instruments. Its object is to relieve carvers, more or less proficient,
and must become indispensable for the use of all cooks and poulterers in
disjointing the volatile species previous to trussing, roasting, or
boiling.
To a clever carver, sitting at a homely table or public banquet, it
matters little whether all eyes are fixed upon him or a fidgety footman
is at his elbow. He quietly distributes the several dainties according
to the fancy of the guests, and everything goes on in comfort. But to a
person inexperienced, the notion of being placed at either end of the
table, to stay the ravenous appetite of some of the guests, causes such
a nervous excitement, that it is not an uncommon thing to see the
splashing of sauce and gravy on those around--perchance the sudden
appearance of an unfortunate limb flying with terrific velocity on a
lady’s dress, the whole of the company being thus thrown into
confusion--the poor carver’s apologies received with black looks, and
the harmony of the party placed in jeopardy.
It is with a view to extricate society from such an awkward position
that the inventor offers to the public the Tendon Separator, as a medium
by which any gentleman may boldly take the carving-knife in hand, and be
delighted to comply with the invitation of the Amphytrion: instead of
inspiring fear, he will be admired for his ability in gracefully
dividing a favorite piece of game or poultry.
The simplicity of the operation will easily convince any one that the
Tendon Separator possesses all that is required to remove awkwardness in
carving; the only necessity being to divide the tendons in the joints,
the toughness of which is the difficulty to be overcome, and often
abandoned to make a desperate cut at the bones; hence arise the
accidents above mentioned.
The following instructions will enable all cooks and poulterers to
prepare game and poultry for the table, perfectly free from opposition
to any carver’s knife.