Carving should be done with ease and dexterity. It is a simple operation, yet to be a perfect carver one must have a few ideas of the natural construction of the various pieces to be cut up. The meat to be carved must be laid on a dish without any sauce or garnishing, so as to be able to turn it around to the most convenient position. The tools indispensable for carving consist of a solid two or three-pronged fork, a good, keen, sharp-bladed knife and a pair of carving scissors. It is essential to begin on the most practical side, and also to be able to distinguish all of the best parts so as to carve without deter,orating from their appearance or without injuring their gastronomical qualities.

Figs. 19 and 20.

It is an easy study, but one that ought not to be neglected, for what embarrasses and confuses a carver is when he is unable to find the different joints, or else when he begins cutting a piece of meat against the grain. It is to facilitate this operation that we deem it necessary to give a few hints and suggestions, and as almost each piece is accompanied by a design, it will be easy to learn how to carve those meats usually served whole on the table.