Carving is one important acquisition in the routine of daily living,
and all should try to attain a knowledge or ability to do it well, and
withal gracefully.
When carving use a chair slightly higher than the ordinary size, as it
gives a better purchase on the meat, and appears more graceful than
when standing, as is often quite necessary when carving a turkey, or a
very large joint. More depends on skill than strength. The platter
should be placed opposite, and sufficiently near to give perfect
command of the article to be carved, the knife of medium size, sharp
with a keen edge. Commence by cutting the slices thin, laying them
carefully to one side of the platter, then afterwards placing the
desired amount on each guest's plate, to be served in turn by the
servant.
In carving fish, care should be taken to help it in perfect flakes;
for if these are broken the beauty of the fish is lost. The carver
should acquaint himself with the choicest parts and morsels; and to
give each guest an equal share of those tidbits should be his maxim.
Steel knives and forks should on no account be used in helping fish,
as these are liable to impart a very disagreeable flavor. A
fish-trowel of silver or plated silver is the proper article to use.
Gravies should be sent to the table very hot, and in helping one to
gravy or melted butter, place it on a vacant side of the plate, not
pour it over their meat, fish or fowl, that they may use only as
much as they like.
When serving fowls, or meats, accompanied with stuffing, the guests
should be asked if they would have a portion, as it is not every one
to whom the flavor of stuffing is agreeable; in filling their plates,
avoid heaping one thing upon another, as it makes a bad appearance.
A word about the care of carving knives: a fine steel knife should
not come in contact with intense heat, because it destroys its temper,
and therefore impairs its cutting qualities. Table carving knives
should not be used in the kitchen, either around the stove, or for
cutting bread, meats, vegetables, etc.; a fine whetstone should be
kept for sharpening, and the knife cleaned carefully to avoid dulling
its edge, all of which is quite essential to successful carving.
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