Tame duck, duckling, goose, &c., are carved as a chicken, unless they are over four or five pounds, then they should be carved the same as a turkey or a capon.
For small birds, such as squab, snipe, plover, woodcock, &c., no carving is necessary, as they are generally served whole.
Saddle of Mutton, Lamb, or Venison should always be carved—especially for private families—lengthwise first, on both sides of the spinal bone, then crosswise downward. Special care should be taken to stick the fork right in the centre of the saddle, and holding it firmly while carving with a very sharp knife, and keeping as near the bone as possible, till down to the end on both sides. When all detached, cut it crosswise into small pieces of about half or three-quarters of an inch thick, and serve.
Steak.
—Sirloin steak can be carved in various ways—crosswise, lengthwise, in small or large pieces, as desired.
When serving, the cut part should always be laid uppermost. I would suggest, though, carving it diagonally into six fine, even slices, till you reach the fat part. When carved this way it makes it look inviting, and has a beautiful effect. Always place a small piece of the fat on each plate when serving.
Tenderloin, or Fillet.
—Fillet is carved straight, in as many pieces as desired, but when serving, the cut part should always be served the same as the sirloin, uppermost.
Roast Beef.
—As soon as the rib-beef is roasted to perfection, as mentioned in [No. 527], remove it from the hot oven, place it always on a hot dish, with the rib-bones downward; should it be crusty on top, cut off just a little from the surface, which is generally so hard that often it is an impediment in cutting the slices to the desired perfection. Stick in the fork-tines lengthwise, on top of the roast, near the edge, in a slanting manner, so as to avoid pricking the lean part of the roast and the resulting loss of juice or blood; hold firmly the fork with the left hand, and with a large, sharp knife in the right hand, carefully cut, in even, small slices a quarter of an inch thick, right down to the rib-bones; gently make a cut underneath, so as to have each slice separate from one another; then serve.