In helping beef-steak, put none of the bone on the plate.
In cutting a round of corned beef, begin at the top; but lay aside the first cut or outside piece, and send it to no one, as it is always dry and hard. In a round of a-la-mode beef, the outside is frequently preferred.
In a leg of mutton, begin across the middle, cutting the slices quite down to the bone. The same with a leg of pork or a ham. The latter should be cut in very thin slices, as its flavour is spoiled when cut thick.
To taste well, a tongue should be cut crossways in round slices. Cutting it lengthwise (though the practice at many tables) injures the flavour. The middle part of the tongue is the best. Do not help any one to a piece of the root; that, being by no means a favoured part, is generally left in the dish.
In carving a fore-quarter of lamb, first separate the shoulder part from the breast and ribs, by passing the knife under, and then divide the ribs. If the lamb is large, have another dish brought to put the shoulder in.
For a loin of veal, begin near the smallest end, and separate the ribs; helping a part of the kidney (as far as it will go) with each piece. Carve a loin of pork or mutton in the same manner.
In carving a fillet of veal, begin at the top. Many persons prefer the first cut or outside piece. Help a portion of the stuffing with each slice.
In a breast of veal, there are two parts very different in quality, the ribs and the brisket. You will easily perceive the division; enter your knife at it, and cut through, which will separate the two parts. Ask the persons you are going to help, whether they prefer a rib, or a piece of the brisket.
For a haunch of venison, first make a deep incision, by passing your knife all along the side, cutting quite down to the bone. This is to let out the gravy. Then turn the broad end of the haunch towards you, and cut it as deep as you can, in thin, smooth slices, allowing some of the fat to each person.