ago is the easy and skilful way a young son of my hostess presided at
the head of the table, while the father occupied the place of guest at
the mother's right hand.

One must learn first of all to carve neatly, without scattering crumbs
or splashing gravy over the cloth or platter; also to cut straight,
uniform slices. This may seem an easy matter; but do we often see
pressed beef, tongue, or even bread cut as it should be? Be careful to
divide the material in such a manner that each person may be served
equally well. Have you never received all flank, or a hard dry wing,
while another guest had all tenderloin, or the second joint? After a
little experience you can easily distinguish between the choice portions
and the inferior. Lay each portion on the plate with the browned or best
side up. Keep it compact, not mussy; and serve a good portion of meat,
not a bone with hardly any meat on it. After all are served, the portion
on the platter should not be left jagged, rough, and sprawling, but
should look inviting enough to tempt one to desire a second portion.

Care should be taken to carve in such a way as to get the best effect. A
nice joint is often made less inviting from having been cut with the
grain, while meat of rather poor quality is made more tender and
palatable if divided across the grain. Where the whole of the joint is
not required, learn to carve economically, that it may be left in good
shape for another dinner.

After you have learned to do the simplest work neatly and gracefully,
much painstaking will be necessary in acquiring the power to accomplish
with elegance the more difficult tasks. For to reach the highest degree
of excellence in the art, one must be able to carve the most difficult
joint with perfect skill and ease.