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Chap. XXVI. - Principles of Carving

1261. The general principles upon which carving is, or ought to be conducted, are very plain, and the only real difficulty consists in the necessity for practice, to enable the carver to hit the joints either between the several bones of a piece of mutton or veal, or in any of the various kinds of poultry or game. Each of these must, therefore, be separately considered; but, with regard to butcher's meat, one rule may be laid down as almost, but not quite, invariable, and that is always to cut across the fibres of the meat, and not in the same direction. This ensures a short grain, and avoids those long strings in the mouth, which are by no means pleasant. If, therefore, the carver will only examine into this point, and ascertain the direction of the grain or fibres of the meat, he will at once be able to cross them with the knife, and gain the desired advantage. The exception alluded to is the under side of the sirloin of beef, which is always cut in the direction of its fibres, though I really do not see why, as it is much improved in flavour by cutting it in the same direction as the upper side, that is, parallel with the bones. This, however, is not a very easy task with a bad knife, as the meat is apt to slip from the bone. The next rule to be observed is to make the knife and fork assist each other-that is to say, the fork should steady the joint for the knife, or where the fork is used as the means of division in removing the leg of a fowl, the knife must take the office of steadying the body of the bird, and the same remark applies to the carving of a hare or rabbit, or any other kind of poultry or game; and, thirdly, it is very important, in an economical point of view, to cut all slices, either of meat, game, or poultry, completely down to the bone, so as to leave no ragged portions behind.