Carving is just cutting meat, fish, or poultry into slices or pieces so that it can be served.
Carving was one of the first dining arts to be refined. From ancient Roman days until the Elizabethan era, men of high rank were the official carvers. However, for a short period, women did do some of the carving as well as other hostess chores. The idea of paper frills on poultry and meat is a direct carry over from those days when they were used to protect the lady's fingers from greasy meat. This woman's role, however, soon reverted back to the men. Today, carving is considered the man's domain, although it is quite acceptable for women to carve.
Carving serves an important function for both the food and the dining atmosphere. Meat correctly carved, is more attractive and more appetizing. The flavor is better because the juices do not flow out. More servings are available with less waste, making the meat more economical.
A dramatic atmosphere can be achieved by carving at the table. This is a ceremony with the host can rightfully be proud to perform and guests honored to witness.
However, if the host is carving and he is not experienced or confident in his carving abilities, the hostess should carry on a conversation with the guests. This will help divert some of the attention away from the carver while he carves.
The stage must be set properly for easy carving, whether it be done in the kitchen or at the table.
The carver must know the anatomy of the meat, the location of the bones and how the grain runs. Striking a bone accidentally dulls the knife and can possibly knock over the meat. The cutting is usually done across grain. Cutting across the grain makes meat easier to chew and juicier. But when grain is not easy to determine, follow the meat's original cut.
Arrange the meat on a platter which is large enough to hold it and the slices or provide another plate for the slices. Avoid excessive garnishes or vegetables on the meat platter which can get in the way or get knocked off during carving.
Now you can begin the ceremony which, of course, has been well rehearsed before presenting in front of guests. Sharpen the knife with the steel, firmly insert the fork, and slice with steady, firm strokes. Keep the knife angle the same so the slices will be uniform. Stack slices until enough is carved for one round of servings. This keeps the slices warm during carving. Place servings on warmed plates. Don't forget to divide and serve garnishes, vegetables, or stuffing, also.
Standing rib roast is carved with large end down. Insert fork between ribs. Cut across grain from the fat side to rib bone. Use tip of knife to cut along rib bones to loosen each slice. Keep as close to bones as possible to make the largest servings. To lift slice off roast, slide the knife under the slice and steady it with the fork on top. Arrange slices on heated serving platter.
Slice beef brisket across grain 1/8 to ¼ inch thick. Carve from two sides since grain goes in several directions.
Ham or leg of lamb is carved with shank end on carver's right. Cut a few slices from bottom, wedge slices underneath to steady. Starting at shank end, cut out and remove small wedge. Slices are then carved perpendicular to the long horizontal leg bone. Release meat slices by running knife along the leg bone, starting at shank end. Turn the roast on its side and cut additional slices as they are needed.
Remove any stuffing from crown roast. Insert fork between ribs. Carve between ribs beginning where ribs are tied together.
Remove backbone from pork blade loin roast, leaving as much meat on roast as possible. Turn bone side toward carver. Insert fork in top of the roast. Cut meat servings close along each side of the rib bone. One slice will contain a piece of bone, the next meat slice will be boneless.
Place turkey on board with wing tips folded back. Pull leg out. Cut through meat between thigh and back. Disjoint leg. For leg, slice meat parallel to bone and under some of the tendons, turning leg. Arrange slices on heated serving platter. Make a deep horizontal cut into the breast close to wing before carving white meat. Cut slices from top down to the horizontal cut. Repeat steps with the other side of the bird.
