THE carving knife should be light, of medium size, with a fine edge. Skill is required in its management far more than strength, and to facilitate this, it is well to have the joints of the bones of the larger roasts divided before leaving the meat market. Thin shoes may then be easily cut.

If the whole of the meat belonging to each bone should be too thick, a small slice may be taken off between every two bones.

The seat of the carver should be somewhat elevated for the sake of convenience and ease of manner. If the carver's seat be low, it is more graceful to rise to the feet while carving.

Fowls

Place fowls on the platter, breast up.

In carving, as the legs are always bent inward and tucked into the body, the skewers or cords by which they are confined should be removed before serving.

Some good carvers prefer laying the fowl on their own plate, and placing the joints, as they are cut, upon the dish.

In taking off the wing the joint only should be divided by the knife, for by lifting up the pinion of the wing with the fork, and drawing it toward the leg, the muscles will easily separate. Next, slip your knife between the leg and body, cut to the bone, and with the fork turn the leg back and the joint will give way. The neck bones are taken off by putting in the knife and pressing it under the long hard part of the bone; then lift the neck bone and break it off from the part fastened to the breast. Afterward cut slices from both sides of the breast. The back, as least desirable of all, is usually left in the dish, though the two sides may be taken off. Be sure to serve dressing to each guest, and if the fowl has been trussed with liver and gizzard serve one of these with each wing. The leg should be divided in two joints for convenience in serving.

Turkey

This requires first, that the breast should be carved; after this proceed in the same manner as with a fowl, except that the legs and wings being larger, are divided at the lower joint. The drumstick, if very hard and dry, is left upon the platter.

To carve the breast, begin cutting close to the bone. Each Slice should carry with it a portion of the dressing, or forcemeat that fills the body.

Goose

The breast and legs of a goose afford the finest pieces. Dismember the legs and wings. Next cut under the merry-thought, remove it and slice from the breast, giving a portion of dressing with each slice.

Ducks

Carve in the same manner. Always remember, however, that the joints of water-fowl spread and go farther back than those of land fowls.

Partridges, Pheasants And Grouse

To be carved in the same manner as fowls.

Pigeons, Quail, Woodcock And Snipe

These game birds are merely split down the back, and one half given to each guest.