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Introduction: Remember

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 skillful 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," but with ease and elegance.