Village Squire, 1976-06, Page 33Don't sharpen the knife at the table acid shun
the new noisy electric knives like the plague.
A good carving knife has an easy curve on the
cutting edge terminating in a. point. The
metal should not be stainless regardless of
the claims of modern knifery. A good knife is
expensive but well worth the cost.
The carving platter should be of ample size.
There is nothing as embarrassing as serving
cuts from the tablecloth or the lap of the
gorgeous blonde on your right. The fork must
have a guard but remember its purpose is to
hold the meat not to dull the knife. Make sure
• you have plenty of elbow room. Stand if it is
convenient or you have a waistlihie like mine.
Be sure that your wine glass, salad, water
glass or other potential hazards are elsewhere
during your performance. Be relaxed and at
ease. Practice at every opportunity to help
achieve the quiet confidence so necessary for
the competent hostt
To carve a standing rib roast: serve on a
large platter, bone down as it was roasted.
First cut a thin slice from the larger end so
that the roast can stand firmly on this end.
Insert the fork firmly below the first rib.
Using the razor sharp carving knife carve
slices by cutting horizonatally to the bone and
separating the slice from the bone with the tip
of your knife. The thickness of slices will
depend on personal preference. A good
carver will present several paper thin slices
tor those who desire it this way, or single
thick slice for those who prefer beef that way.
If you have a hot serving platter, remove
slices to it and complete carving before
serving. If no hot platter is available, serve
one plate at a time and have someone else
serve the vegetables.
Serve no other gravy but the natural juices
that accompany the roast. Always put a little
with each serving.
Don't muss up a fine roast by having a
mess of vegetables. Roasted potatoes (done
with the roast), tiny carrots and peas cooked
together provide an attractive colour and
flavour/combination. Horseradish sauce is a
traditional accompaniment for this tradition-
al dish. Try this one. Make one cup of
medium white sauce, add half cup white
bread crumbs (no crusts) one quarter cup
horseradish (freshly grated plus 2 table-
spoons Ienpn juice or bottled without the
lemon juice).Serve hot.
Some enjoy yorkshire pudding. Without a
means of cooking the pudding under the roast
I shun the airy light excuses tor the good
hearty pudding of the kind that was served to
reduce the appetite for scarce and expensive
beef. Maybe that very thrifty custom will
return.
If you insist, combine 2 eggs, half teaspoon
salt. one cup flour, one cup milk and blend or
beat vigorously until smooth and frothy. Let
stand one hour. Heat oven to 400 degrees F
Put two or three tablespoons beef dripping
(from the roasting pan) pour in the batter and
bake 15 minutes. Reduce to 375 degrees F
and bake another 15 minutes. This pudding is
light. I like itwhen placed under the roast and
the drip of the meat juices results in a crisp
flat, unbelievably delicious expenence
can almost make you forget the meat.
A reputation setting meal like this should
be accompanied by a robust Canadian reef
wine and finished by serving a light dessert
and coffee.
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VILLAGE SQUIRE/JUNE 1976, 31