Preliminary Remarks


The carving knife should be light, of middling size, and of a fine edge.

Strength is less required than skill in the manner of using it; and

to facilitate this, the butcher should be directed to divide the

joints of the bones of all carcass joints of mutton, lamb, and veal,

(such as neck, breast, and loin,) which then may easily be cut into thin

slices, attached to the bones. If the whole of the meat belonging to

each
one should be too thick, a small slice may be taken off between

every two bones.



The more fleshy joints (as fillets of veal, leg or saddle of mutton, and

beef,) are to be helped in thin slices, neatly cut, and smooth. Observe

to let the knife pass down to the bone in the mutton and beef joints.



The dish should not be too far off the carver, as it gives an awkward

appearance, and makes the task more difficult. Attention is to be paid

to help every one to a part of such articles as are considered best.



In helping fish, take care not to break the flakes, which in cod and

very fresh salmon are large, and contribute much to the beauty of its

appearance. A fish knife not being sharp, divides it best. Help a part

of the roe, milt, or liver, to each person. The heads of carp, part of

those of cod and salmon, sounds of cod, and fins of turbot, are likewise

esteemed niceties, and are to be attended to accordingly.



In cutting up any wild fowl, duck, goose, or turkey, for a large party,

if you cut the slices down from pinion to pinion, without making wings,

there will be more handsome pieces.



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