ART OF CARVING

Evening Star, Issue 21319, 25 January 1933, Page 12

ART OF CARVING

SHARP KHIFE NECESSARY Many people imagine that the art of carving is difficult to acquire, but the observance of a few simple rules is all that is necessary to cut up a joint or bird economically, and in sightly and palatable portions that do not contain too much fat. First of all, the dish upon which the meat is served should bo largo enough to allow its being turned to the most convenient positions. A good carver often prefers to disjoint a bird before serving any part of it, and the dish should afford Space for these portions. If the gravy is severed separately, the task of carving is greatly simplified. A sharp knife is all-important. When carving meat, the angle at which the knife is held must never bo altered after the first incision has been made, “or the result will he a jagged slice. The cub must bo direct and sharp, the knife being held firmly and applied without too imicli pressure, otherwise too much "■ravy wil be squeezed from the meat. A' joint should always be cut across

the grain, with the exception of a saddle of mutton, which is nearly always carved in slices running parallel with the fibres of the grain of the meat. Ham and beef should be carved into very thin slices ; mutton and pork into fairlv thick ones.