Carving Tips - How To Carve Various Meats
To carve a LOIN OF MUTTON OR VEAL, begin at the small end and cut between the ribs.
A FILLET OF VEAL should be cut first from the top, and in a BREAST OF VEAL, the breast and brisket should first be separated, then cut across.
A SIRLOIN OF BEEF should be placed with the tenderloin down, thin cut slices should be cut from the side next the carver, then turn over the roast and carve from underneath; a slice of both should be served. In restaurants the sirloin is generally all used up in Porterhouse steaks.
A RIB ROAST should be put on the carving table thick end down and standing upright, the first two ribs cut off to be used for well done orders, the chine removed, and broad level thin slices served, with gravy poured under.
SHORT RIBS should be served with the bone left in.
A LEG OF MUTTON should be carved across the middle of the bone first and then from the thickest part till the gristle is reached. A few nice slices can be cut from the smaller end, but it is usually hard and stringy.
A HAM can be served in several ways: by cutting long delicate slices through the thick fat down to the bone; by running the point of the knife in a circle in the middle and cutting thin circular slices, thus keeping the ham moist; or, by beginning at the knuckle end and slicing upwards; the latter is the most economical.
A TONGUE should be carved in very thin slices, its delicacy depending upon this; the slices from the center are considered the most tempting, and should be cut across and the slices taken from both sides with a portion of the fat from the root.
In carving FISH, practice is required in order to prevent the flakes from breaking; the choicest morsels of all large fish are near the head, the thin parts come next; the flavor nearest the bone is never equal to that on the upper part; a fish knife should always be used.
FOWLS should be placed breast up, the fork put into the breast to steady the bird, then cut off the wings and legs, cut out the breast bone so as to leave a well browned skin over it and the white meat, cut off the side bones and divide what is left in two from the neck down, remove the second joint from the leg and wing.
TENDERLOINS should have the tip cut off and then cut in medium thick slices across.
HEARTS should be cut wedge shaped with some of the dressing.
FOREQUARTERS OF LAMB should have the shoulder lifted off, and a slice of the shoulder and rib served together.
GOOSE should be carved lengthwise of the breast from the point downwards.
DUCKLINGS should simply be cut into four quarters.
DUCKS carved same as goose.
PARTRIDGE and PHEASANTS same as fowls if large; if small partridge, split lengthwise in three, removing the backbone of the center cut.
SQUABS, PLOVERS and QUAIL split lengthwise in halves.
All SMALL GAME left whole.