Carving does not require much physical strength ;
in fact, any undue effort or exhibition of exertion,
tends rather to indicate a want of skill or bad
implements : the really clever carver is able to
cut up the most difficult joint with perfect ease.
One should first of all learn to carve neatly
without splashing the gravy over the cloth, or
sending pieces of meat beyond the dish. The next
point is to try and cut straight and uniform slices,
so that the joint may not be made to look untidy
and jagged, but inviting enough to tempt one to
desire another helping, or, if the piece of meat is
large enough to come to the table again, it may do
so wearing a presentable appearance. A number
of cut surfaces only allow the escape of juice, and
tend to make the joint flavourless. Bad carving
is always wasteful, but the good carver will cut in
such a way as to make every portion inviting and
full of flavour.
Both the butcher and the cook can do much to
facilitate the work of the carver — in the case of a
loin of mutton or veal, for instance, neat carving
would be impossible unless the butcher had per-
formed his part of well jointing between the ribs.
The cook, too, should see that all skewers, pieces
of string, &c., are removed. The size of the dish
on which the joint is served is also important. It
should be large enough not only to hold the joint
when whole, but also to allow room for several cut
portions when they are detached. Some people
prefer to have a separate dish for the cut portions,
and these can, if liked, be handed round. It is a
mistake to put a garnish on any meat which re-
quires carving at table, and the less gravy there
is, the easier it will be for the one who is serving.
An extra supply can always be served separately
in a sauce boat.
Care should be taken to place the dish correctly
on the table, and near enough the carver to allow
of her reaching it without difficulty. The chair,
too, on which she is seated ought to be sufficiently
high to enable her to have perfect control over her
work without the necessity of standing. A firm
cushion placed on the chair will sometimes facilitate
the operation.
The sharpness of the knife is another very im-
ortant matter. It should always be sharpened
efore a meal, and never on any account at the
table, where the performance might be most trying
to someone’s nerves. The knife should have a
handle that can be grasped easily, and a long thin
blade of a size adapted to the article to be served.
It should not be used for anything but its own
legitimate purpose. There are different kinds of
knives sold for the purpose, as, for instance, a
meat carver, a slicer, a breakfast carver, a game
knife, and game scissors ; but if means are limited
and only one general carver can be afforded, choose
one made of the best steel, 1| inches wide at its
broadest part, and from 8 to 10 inches long. The
carving fork should have two long prongs, and a
good guard to protect the fingers. The hand should
be held over the handle of the fork with the palm
downwards, and the first finger extended. The
fork should then be inserted deeply enough into
the meat, to enable it to be held firmly in position.
The knife also should generally be held firmly
and applied lightly. Both knife and fork, in fact,
should be held in a natural manner, and not
grasped as if they were weapons.
Page 1039
Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Carving does not require much physical strength ; in fact, any undue effort or exhibition of exertion, tends rather to indicate a want of skill or bad implements : the really clever carver is able to cut up the most difficult joint with perfect ease.
One should first of all learn to carve neatly without splashing the gravy over the cloth, or sending pieces of meat beyond the dish. The next point is to try and cut straight and uniform slices, so that the joint may not be made to look untidy and jagged, but inviting enough to tempt one to desire another helping, or, if the piece of meat is large enough to come to the table again, it may do so wearing a presentable appearance. A number of cut surfaces only allow the escape of juice, and tend to make the joint flavourless. Bad carving is always wasteful, but the good carver will cut in such a way as to make every portion inviting and full of flavour.
Both the butcher and the cook can do much to facilitate the work of the carver — in the case of a loin of mutton or veal, for instance, neat carving would be impossible unless the butcher had performed his part of well jointing between the ribs. The cook, too, should see that all skewers, pieces of string, &c., are removed. The size of the dish on which the joint is served is also important. It should be large enough not only to hold the joint when whole, but also to allow room for several cut portions when they are detached. Some people prefer to have a separate dish for the cut portions, and these can, if liked, be handed round. It is a mistake to put a garnish on any meat which requires carving at table, and the less gravy there is, the easier it will be for the one who is serving.
An extra supply can always be served separately in a sauce boat.
Care should be taken to place the dish correctly on the table, and near enough the carver to allow of her reaching it without difficulty. The chair, too, on which she is seated ought to be sufficiently high to enable her to have perfect control over her work without the necessity of standing. A firm cushion placed on the chair will sometimes facilitate the operation.
The sharpness of the knife is another very important matter. It should always be sharpened before a meal, and never on any account at the table, where the performance might be most trying to someone’s nerves. The knife should have a handle that can be grasped easily, and a long thin blade of a size adapted to the article to be served. It should not be used for anything but its own legitimate purpose. There are different kinds of knives sold for the purpose, as, for instance, a meat carver, a slicer, a breakfast carver, a game knife, and game scissors ; but if means are limited and only one general carver can be afforded, choose one made of the best steel, 1| inches wide at its broadest part, and from 8 to 10 inches long. The carving fork should have two long prongs, and a good guard to protect the fingers. The hand should be held over the handle of the fork with the palm downwards, and the first finger extended. The fork should then be inserted deeply enough into the meat, to enable it to be held firmly in position. The knife also should generally be held firmly and applied lightly. Both knife and fork, in fact, should be held in a natural manner, and not grasped as if they were weapons.