77. The manner of carving and serving meat in the home depends to some
extent on the kind of meat that is to be served. A way that is favored
by some is to carve the meat before it is placed on the table and then
serve it according to the style of service used. However, the preferable
way is to place the platter containing the meat on the table, together
with the plates, in front of the person who is to do the carving
and serving.
The carver should use considerable care in cutting and serving the meat
so that the platter and the surrounding tablecloth will not become
unsightly. To make each portion as attractive as possible, it should be
cut off evenly and then placed on the plate with the best side up.
Furthermore, the carving should be done in an economical way in order
that whatever remains after the first serving may be served later in the
same meal, and what is not eaten at the first meal may be utilized to
advantage for another. To obtain the best results in carving, a good
carving knife should be secured and it should always be kept well
sharpened.
78. With the general directions clear in mind, the methods of carving
and serving particular kinds of meat may be taken up. Chops, of course,
require no carving. By means of a large fork, one should be placed on
each person's plate. Steaks and roasts, however, need proper cutting in
order that equally good pieces may be served to each person dining. To
carve a steak properly, cut it across from side to side so that each
piece will contain a portion of the tender part, as well as a share of
the tougher part. When cut, the pieces should be strips that are about
as wide as the steak is thick. It is often advisable to remove the bone
from some steaks before placing them on the table.
79. Roasts require somewhat more attention than steaks. Before they are
placed on the table, any cord used for tying should be cut and removed
and all skewers inserted to hold the meat in shape should be pulled out.
To carve a roast of any kind, run the fork into the meat deeply enough
to hold it firmly and then cut the meat into thin slices across the
grain. In the case of a roast leg that contains the bone, begin to carve
the meat from the large end, cutting each slice down to the bone and
then off so that the bone is left clean. Place round of beef and rolled
roasts on the platter so that the tissue side, and not the skin side, is
up, and then cut the slices off in a horizontal direction. To carve a
rib roast properly, cut it parallel with the ribs and separate the
pieces from the backbone.