Some of the chief carving points for roasts are worth knowing.

_Beefsteak (Porterhouse)_: Carve in two pieces, cutting tenderloin
and sirloin from the middle bone. Cut in uniformly thick slices,
serving a piece for a portion, rare, medium or well done, as may be
preferred. _Rib or Sirloin Roast_: Hold firmly, skin side up.
Carve in thin, parallel slices, from crisp edge to bone, then slip
knife under slices and cut from bones. _Rump Steak_: Cut in thin,
parallel slices with grain of meat. Serve like rib or sirloin with dish
gravy for each portion. _Fillet of Beefs_: Cut across diagonally,
beginning at thick end. Slices should be no more than half an inch
thick. _Leg of Lamb_: With rounding side up, plunge carving fork
in center of roast, and cut in thin, parallel slices _across
grain_ to bone. Boned leg of lamb is more easily carved. _Saddle
of Mutton_: Make cuts parallel to backbone, half to three-quarters
inch apart; then crosscuts at right angles to former, two to two and a
half inches long. Slip knife beneath bone to free meat. _Loin of Veal
or Lamb_: Cut backbone of each rib before cooking. Cut roast between
ribs, serving one for a portion. Carve _Crown of Lamb_ in the same
way. _Roast Turkey or Roast Chicken, Capon or Guinea Hen_: With
bird on back, insert carving fork across highest point of breastbone.
Holding it here firmly, cut through skin between second joint and body,
close to the latter. Pull back leg and second joint in one piece with
knife; disjoint, then cut off wing. Breast meat must be carved in thin,
parallel slices. Use knife to part second joints from drumsticks and
carve them in slices. Always complete carving one side of a bird before
carving the other. Light meat and dark meat, together with stuffing,
should be included in each portion, unless a preference is indicated.
_Broilers_: Should be cut in halves, and the halves halved,
severing at joints. According to size of broiler a quarter or a half is