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. Any one can
divide a joint if he cut and hack at it long enough, and so learn after
a time just where to make the right cut. But a more satisfactory way is
to make a careful study before the material is cooked, and thus learn
the exact position of every joint, bone, and muscle. Become familiar
with a shoulder or a leg of mutton; locate the joints by moving the
bones in the joints, or by cutting it into sections, some time when it
is to be used for a stew. Or remove the bone in the leg by scraping the
meat away at either end. Learn to distinguish the different cuts of
meat. The best way to learn about carving poultry and game is to cut
them up for a stew or fricassee, provided care be taken not to chop
them, but to disjoint them skilfully.

Then, when you attempt to carve, do the best you can every time. Never
allow yourself to be careless about it, even should the only spectators
be your wife and children. But do not make your first effort in the art
at a company dinner. Every lady should learn the art. There is no reason
why she may not excel in it, as she has every opportunity to study the
joint or fowl before cooking. Strength is not required, so much as
neatness and care. A firm, steady hand, a cool, collected manner, and
confidence in one's ability will help greatly. Children also should be
taught this accomplishment, and should be taught it as soon as they can
handle a knife safely. If parents would allow the children to share
their duties at the daily family table, and occasionally when company is
present, a graceful manner would soon be acquired. When called upon to
preside over their own homes there would less frequently be heard the
apology, "Father always carved at home, and I have had no practice." The
only recollection that I now have of a dinner at a friend's some years