Show It ft Takes Some Skill To Carve a Roast of or It takes a certain amount sJ skill m and know how to do a good job of carving roasts hams and birds There is no point in making making making mak mak- ing the job harder by not having having having hav hav- ing the proper tools and a knowledge of the correct way to cut cul different kinds of meat One important requisite is a abig abig abig big platter Never put the roast or chicken on a small plate surrounded surrounded surrounded sur sur- rounded with potatoes peas and such It is too much to expect expect expect ex ex- the carver not to slosh under these conditions The serving platter should be placed close to the corner and skewers skewers skewers skew skew- ers and cords should be removed removed removed re re- re- re moved before beCore the meat is brought to the table There must be a good standard standard standard stand stand- ard carving set with a two two- pronged fork and knife with a blade and a pair of poultry shears Remember t i the knife needs to be sharpened i by a professional every so of of- ten When carping beef beel cut toward to- to toward toward to to- ward you letting the knife slide on the forward stroke stroke- dont don't saw back and forth Roast leg of oC lamb and ham I are more often massacred than any other meat To carve ei either either ei- ei either ther of these meats the protruding protruding ding bone should be on the carvers carver's carvers carver's caryer's car car- vers ver's yer's right with the bone pointing pointing point point- ing mg up The cutting must be done against the grain Carving arving a turkey a roast chicken or a duck is about the same Place the bird on the platter breast up with the legs legs legs' to the carvers carver's right Insert the fork fok at the top of the breast with the prongs straddling the breastbone First cut off orr the second joint and drumstick to to- gether Carve these if it you like next ne next t remove the e wings Now It its it's s time to lo sli slice e the breast meat from the top down |