Carving Pork

Roast Pig

A roast pig is divided before being placed on the table, and is sometimes garnished with the head and ears. This custom is distasteful to many people, and is more honored in the breach than the observance. Separate a shoulder from one side, then a leg. Dismember the opposite side in the same manner. Then divide and serve the ribs, which are frequently considered the choicest part.

Ham may be carved in several ways. First, by cutting long, thin, delicate slices through the thick fat in the center down to the bone. Second, by running the point of the knife in the circle of the middle and cutting thin round slices. Last, and most economical, by beginning at the knuckle, and slicing upward.

Tongue

Tongue should be carved as thin as a wafor, its delicacy depending greatly on this. Gut crosswise in round slices.

Beef Heart

Beef Heart is to be carved in the same manner.

Beef, Mutton, Lamb And Veal

Carve these roasts in thin, smooth and neat slices. Cut across the grain always, taking care to pass the knife' through the bones of the meat.

A Sirloin of beef should be placed on the dish with the tenderloin underneath, Thin cut slices should be taken from the side next the carver, then turn over the roast and carve the tenderloin. A portion of both should be served.

A Loin Of Veal

Begin at the small end and cut the ribs apart and serve.

Venison

Venison

For a haunch, make a clean incision all along down to the bone to let the gravy out. Cut in deep, thin slices from the broad end.

A Saddle Of Venison Or Mutton

Is carved from the tail forward along each side of the back bone.