CARVING
SKILL in carving depends upon two things: first, a knowledge of the anatomy of that which is to be carved, and second, good tools with which to work.
EQUIPMENT FOR CARVING
FOR THE AVERAGE FAMILY, two carving knives are desirable; one with a long, keen blade for large roasts, and a smaller, lighter one for steaks, cutlets and poultry. One two-pronged fork can be used with both knives.
FOR A SMALL FAMILY, where large joints are not served, the smaller knife will be adequate.
THE CARVING KNIFE SHOULD BE SHARP when it is brought to the table. It should never be sharpened at the table.
THE CARVER SHOULD REMAIN SEATED while carving and should carve enough for all who are at the table before he begins to serve anyone.
THE PLATTER SHOULD BE LARGE ENOUGH to give room not only for the meat that is to be carved but also for the carved portions.
A SERVING SPOON should be provided for the gravy. |
