Carving and Serving | Page 3

often makes successful carving impossible.
The platter should be placed near the carver, that he may easily reach
any part of the joint.
The cook should see that all skewers, strings, etc., be removed before
sending the meat or fish to the table. It is extremely awkward to find
one's knife impeded by a bit of twine.
The carver may stand or sit, as suits his convenience. Anything that is
done easily is generally done gracefully, but when one works at a
disadvantage awkwardness is always the result.
A very important matter is the condition of the knife. It should have a
handle easy to grasp, a long, thin, sharp, pointed blade, and be of a size
adapted to the article to be carved and to the person using it. A lady or a
child will prefer a small knife. Be as particular to have the knife sharp
as to have it bright and clean; and always sharpen it before announcing
the dinner. It is very annoying for a person to be obliged to wait and
sharpen the knife, or to turn the meat round to get it into the right
position. Never allow a carving-knife to be used to cut bread, or for any
other than its legitimate purpose.
The fork should be strong, with long tines, and should have a guard.
Place the fork deep enough in the meat so that you can hold it firmly in
position. Hold the knife and fork in an easy, natural way. Many persons
grasp the fork as if it were a dagger, and stab it into the meat; but such
a display of force is unnecessary and clownish. The hand should be
over the handle of the fork, the palm down, and the forefinger
extended.

Do not appear to make hard work of carving. Avoid all scowling or
contortion of the mouth if a difficult spot be touched. Don't let your
countenance betray the toughness of the joint or your own lack of skill.
Work slowly but skilfully, and thus avoid the danger of landing the
joint in your neighbor's lap.
Do not be guilty of the discourtesy of asking each guest, before you
begin to carve, to choose between roast lamb and warmed-over beef, or
between pie and pudding, or whatever you may have, and thus cause a
guest who may have chosen the lamb or the pie the discomfort of
knowing that it has been cut solely for her. Such economy may be
excusable in the privacy of one's own family, but not in the presence of
invited guests. First divide or carve what you have to serve, and then
offer the choice to your guests.
"To carve and serve decently and in good order" is indeed mainly the
duty of the host; but there is sometimes an unfortunate lack of skill on
the part of the hostess in her share of the serving. A certain pride is
permitted to her, and is expected of her, in serving neatly her tea, coffee,
and soup, in dividing appropriately her pies and puddings, and even in
cutting and arranging deftly the bread upon her board.
A word to the guest, and then we will proceed to explicit directions.
Never stare at the carver. Remember you are invited to dine, not to take
a lesson in carving. Appear perfectly unconscious of his efforts; a
glance now and then will give you sufficient insight into his method.
There often seems to be an irresistible fascination about carving which
silences all tongues and draws all eyes to the head of the table. The
most skilful carver will sometimes fail if conscious of being watched.
With a little tact the hostess can easily engage the attention of her
guests, that the carver may not be annoyed.
Should your preference be asked, and you have any, name it at once,
provided there is also enough for others who may prefer the same kind.
Remember there are only two fillets, or side-bones, or second joints; if
you are the first to be served, do not test the skill of the carver by
preferring a portion difficult to obtain.

Many of these cautions may seem uncalled for, but they have been
suggested by personal observation of their necessity. People of good
breeding would never err in any of these ways; but alas, not all people
are well bred, and innate selfishness often crops out in small matters.
The following explicit directions have not been taken from books. They
were given to the writer a few years ago by one who was an adept in
the art, who had received her instruction from a skilful surgeon, and
who at her own table gave a practical demonstration of the fact that a
lady can not only "carve decently and in good order,"