 Anyone
who has ever tried to carve a turkey or a leg of
lamb can tell you it is not as easy as it appears.
It is comparatively a easy matter to carve a solid
mass of lean meat. It is the bones, tough gristle,
and tendons, that interfere with the easy progress
of the knife. To expect any
one to carve well without any conception of the
internal structure of what may be placed before
him is as absurd as to expect one to amputate a
limb successfully who has no knowledge of human
anatomy.
 Some
notion of the relative position of bones, joints,
fat, tough and tender
muscles, is the first requisite to good carving.
All agree that skill in carving
may be acquired by practice; and so it may. This
guide will give
simple, complete instructions on how to carve and
serve various cuts of
meat and poultry.
Carve:
Beef
| Poultry | Pork |
Lamb of Veal | Utensils
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