serving whatever is to be carved on a dish large enough to allow the joint or bird to be turned to the most convenient position for the purpose. The dish should also afford space for carved portions, for an expert carver will, with a few strokes of the knife disjoint a bird, and usually prefers to do so before beginning to serve any part of it. Carving is always more easily and pleasantly performed when the dish contains neither gravy nor garnish.
A steel knife and fork should never be used for fish, because contact with this metal is apt to spoil its flavour, particularly with certain choice varieties which owe their excellence almost entirely to a delicate characteristic flavour that may be easily destroyed or overpowered. A silver or plated slice and fork should be provided for carving and serving it. When serving fish be careful not to break the flakes, which ought to be served as entire as possible, though short grained fish, such as salmon, should be cut lengthwise.
The carving of loins and necks of either veal, mutton, or lamb must in some measure be determined by the size of the joints, but if the butcher has separated the chine bone into narrow divisions, the carver should have no difficulty in cutting suitable portions. He can then cut between the bones, and each bone with meat attached should be of a convenient size for serving.
Some joints, such as the undercut of a sirloin of beef, or the knuckle end of a leg of mutton are best when eaten hot; others are equally good either hot or cold, but sometimes by using only one particular part the joint may present a better appearance when served cold. Thus, if the under side of either a shoulder or leg of mutton is cut without encroaching on the upper surface, when the joint is turned over it will have almost the appearance of an uncut one. Moreover, multiplied cut surfaces provide means of escape for the juices of the meat, and as a natural consequence leave a dry and flavourless cold joint. Meat should always be cut across the grain, the one exception to the rule being the saddle of mutton, which is nearly always carved at right angles to the rib bones, in slices running parallel with the fibres of grain of the meat. When the joint or bird is stuffed a little of the forcemeat should be served with each portion, and the same rule applies to the watercress used to garnish birds and the toast upon which many small birds are dished. The gravy may be poured over brown meats, but it should always be put at the side of chicken, veal and white meats.
Ham and beef should be carved into very thin slices, and mutton and pork into fairly thick ones. Joints that have to be carved should be served on dishes without any gravy or dressing.
2921.—TO SHARPEN THE CARVING KNIFE.
Hold the steel in the left hand, which should be on a level with the elbow, pointing the steel towards the right shoulder, and hold
