But after all this study and a great amount of practice failure often
happens, and blame is laid upon the carver which really belongs to some
other person,--the butcher, the cook, the table-girl, or the guest. Not
all men who sell meat know or practice the best way of cutting up meat.
Much may be done by the butcher and by the cook to facilitate the work
of the carver. These helps will be noticed more particularly under the
head of special dishes.

An essential aid to easy carving, and one often overlooked, is that the
platter be large enough to hold not merely the joint or fowl while
whole, but also the several portions as they are detached.

The joint should be placed in the middle of the platter, in the position
indicated under special directions. There should be sufficient space on
either side for the portions of meat as they are carved; that is, space
on the bottom, none of the slices being allowed to hang over the edge of
the dish. If necessary, provide an extra dish. The persistency with
which some housekeepers cling to a small dish for fear the meat will
look lost on a larger one often makes successful carving impossible.

The platter should be placed near the carver, that he may easily reach
any part of the joint.

The cook should see that all skewers, strings, etc., be removed before
sending the meat or fish to the table. It is extremely awkward to find
one's knife impeded by a bit of twine.

The carver may stand or sit, as suits his convenience. Anything that is
done easily is generally done gracefully, but when one works at a