MEAT CARVING.
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.
To carve a saddle of lamb or veal or other meat requires some skill. Hold the meat with the fork and make deep cuts along the backbone, then place the knife in from below and shove it forward. In this way you carve the meat from the ribs. Make slanting slices.
It is advisable to carve poultry in the kitchen.