Whole Fish
The carving of fish is extremely simple. Run the knife the whole length of the back, then cut from the back to the middle of the fish; the flesh may then be separated from the bone. When one side is served, turn the fish over and carve the other side in the same way.
The center of the fish is considered the best, as it is the fattest portion. The meat around the head and neck is decidedly gelatinous.
Medium-sized fish, like mackerel, salmon, trout, and so forth, are cut through the bone, thus giving a piece of fish on either side of the backbone for each serving.
Small fish are generally served so as to make four fillets,—two fillets on either side of the backbone.
Beef
For carving roast beef, a long, broad-bladed knife is required. Always cut across the grain of the meat; never with the grain.
The joint of beef known as the Porterhouse roast or sirloin roast consists of the sirloin, the tenderloin, and the flank. The flank is tough, and if roasted with the meat, is generally used for some made dish, such as croquettes, or hashed meat on toast; it is seldom carved at the table.
The tenderloin and sirloin must be carved across the grain. Cut thin slices parallel to the ribs or at right angles with the backbone, then cut close to the backbone, thus separating the slices. Rib roasts are carved in the same way as the sirloin.
Rolled ribs and round of beef are carved in round slices as thin as possible, each slice having considerable fat mixed with the lean.