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The Art of Carving and Serving Meat

Cutting Ham

Proper carving and serving of meat cannot be learned by simply seeing a person carve a few times. As much as any other basic knowledge or art, it requires study; and success is not attainable without much practice. There are certain rules which should be thoroughly understood; if followed faithfully in daily practice, they will help more than mere observation.

Our instructions are not offered as a guide for special occasions, company dinners, etc., nor for those whose experience renders it unnecessary. It is earnestly hoped that the suggestions offered here will aid those who desire, at their own table in everyday home life, to acquire that ease and perfection of manner which, however suddenly it may be confronted with obstacles, will be equal to every occasion.

Browse Instructions and Tips:

General Rules for Carving and Serving Meat
How to Carve and Serve Beef
Cutting and Serving Tip of the Sirloin or Rib Roast
How to Cut-up a Chicken for a Stew or Fricassee
How to Carve and Serve Veal
How to Cut and Serve Forequarter of Lamb or Veal

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Helpful Tips
One must learn first of all to carve neatly, without scattering crumbs or splashing gravy over the tablecloth or platter; also to cut straight, uniform slices. This may seem an easy matter; but do we often see pressed beef, pork, or even bread cut as it should be? Be careful to divide the material in such a manner that each person may be served equally well. Have you never received all flank, or a hard dry wing, while another guest had all tenderloin, or the second joint? After a little experience you can easily distinguish between the choice portions and the inferior. Lay each portion on the plate with the browned or best side up. Keep it compact, not mussy; and serve a good portion of meat, not a bone with hardly any meat on it. After all are served, the portion on the platter should not be left jagged, rough, and sprawling, but should look inviting enough to tempt one to desire a second portion.

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