Further than this it will not be well to go without some object lessons, for the meats are not the only things to be considered; the knives must be kept from injury.
When you have placed a rib roast properly, watch the carver. Study the different positions of the knife and fork, as he puts the fork in the middle and cuts down to the ribs close to the backbone. The thick gristle near the backbone will be next cut off. Then from the
side nearest the carver will be cut thin, even slices parallel with the ribs, and the knife run under them, separating them from the bone. The sirloin roast will be sliced in the same way, a cut being made at the flank end as well as near the backbone to separate the slices.
You will notice that a good carver is careful to serve neatly the crisp fat with the rare slices. This adds richness to their flavor.
To carve a beefsteak, the eye must be trained to know at once the best parts, and all of the best should not be served to one or two persons. First cut out the tenderloin close to the bone and cut it into long, narrow pieces, then cut the other part from the bone and cut into strips. Serve a part of each, and serve the fat to those who prefer it.
To carve a leg of mutton or lamb, or knuckle of veal, put the fork in the top, turn it towards you and cut slices through to the bone, slip the knife under and cut them away from the bone. The under side may be sliced in the same manner.
A saddle of mutton must be carved with the grain of the meat, in long, thin slices from each side of the back. It must be partly turned over to reach the tenderloin and kidney fat.
The leg and saddle of venison are carved in the same way as the leg and saddle of mutton. When the leg and loin are served together, the loin should be carved before the leg. First cut off the flank and cut it in pieces, then separate the ribs and afterwards carve the leg.
It will be better not to attempt to carve a forequarter of mutton, lamb, or veal until this part has been studied uncooked and the joints learned. The same advice applies to birds, large and small.
To carve a forequarter, put the carving-fork in firmly near the knuckle. Cut all around the leg and up on the shoulder. Lift the leg from the shoulder and cut till you reach the joint. Cut through this joint, then from left to right, separating the lower from the upper part of the breast. Take out the blade, if it