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Page 2
One must learn first of all to carve neatly, without scattering crumbs
or splashing gravy over the cloth or platter; also to cut straight,
uniform slices. This may seem an easy matter; but do we often see
pressed beef, tongue, or even bread cut as it should be? Be careful to
divide the material in such a manner that each person may be served
equally well. Have you never received all flank, or a hard dry wing,
while another guest had all tenderloin, or the second joint? After a
little experience you can easily distinguish between the choice portions
and the inferior. Lay each portion on the plate with the browned or best
side up. Keep it compact, not mussy; and serve a good portion of meat,
not a bone with hardly any meat on it. After all are served, the portion
on the platter should not be left jagged, rough, and sprawling, but
should look inviting enough to tempt one to desire a second portion.
Care should be taken to carve in such a way as to get the best effect. A
nice joint is often made less inviting from having been cut with the
grain, while meat of rather poor quality is made more tender and
palatable if divided across the grain. Where the whole of the joint is
not required, learn to carve economically, that it may be left in good
shape for another dinner.
After you have learned to do the simplest work neatly and gracefully,
much painstaking will be necessary in acquiring the power to accomplish
with elegance the more difficult tasks. For to reach the highest degree
of excellence in the art, one must be able to carve the most difficult
joint with perfect skill and ease.
But after all this study and a great amount of practice failure often
happens, and blame is laid upon the carver which really belongs to some
other person,--the butcher, the cook, the table-girl, or the guest. Not
all men who sell meat know or practice the best way of cutting up meat.
Much may be done by the butcher and by the cook to facilitate the work
of the carver. These helps will be noticed more particularly under the
head of special dishes.
An essential aid to easy carving, and one often overlooked, is that the
platter be large enough to hold not merely the joint or fowl while
whole, but also the several portions as they are detached.
The joint should be placed in the middle of the platter, in the position
indicated under special directions. There should be sufficient space on
either side for the portions of meat as they are carved; that is, space
on the bottom, none of the slices being allowed to hang over the edge of
the dish. If necessary, provide an extra dish. The persistency with
which some housekeepers cling to a small dish for fear the meat will
look lost on a larger one often makes successful carving impossible.
The platter should be placed near the carver, that he may easily reach
any part of the joint.
The cook should see that all skewers, strings, etc., be removed before
sending the meat or fish to the table. It is extremely awkward to find
one's knife impeded by a bit of twine.
The carver may stand or sit, as suits his convenience. Anything that is
done easily is generally done gracefully, but when one works at a
disadvantage awkwardness is always the result.
A very important matter is the condition of the knife. It should have a
handle easy to grasp, a long, thin, sharp, pointed blade, and be of a
size adapted to the article to be carved and to the person using it. A
lady or a child will prefer a small knife. Be as particular to have the
knife sharp as to have it bright and clean; and always sharpen it before
announcing the dinner. It is very annoying for a person to be obliged to
wait and sharpen the knife, or to turn the meat round to get it into the
right position. Never allow a carving-knife to be used to cut bread, or
for any other than its legitimate purpose.
The fork should be strong, with long tines, and should have a guard.
Place the fork deep enough in the meat so that you can hold it firmly in
position. Hold the knife and fork in an easy, natural way. Many persons
grasp the fork as if it were a dagger, and stab it into the meat; but
such a display of force is unnecessary and clownish. The hand should be
over the handle of the fork, the palm down, and the forefinger extended.
Do not appear to make hard work of carving. Avoid all scowling or
contortion of the mouth if a difficult spot be touched. Don't let your
countenance betray the toughness of the joint or your own lack of skill.
Work slowly but skilfully, and thus avoid the danger of landing the
joint in your neighbor's lap.
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