Allow the carver plenty of room and put the roast on a platter ample in size, so placed that it need not be moved by the carver, or as follows: A rib roast of beef - Ends of the ribs at the right; leg of lamb or ham - small leg bone at left; turkey or chicken - with drum sticks at the right; rib of pork, etc. - ends of the ribs towards the carver. A thin rolled rib roast is usually laid flat and sliced towards the carver, with the guard on the carving fork up.

The carving knife and fork should lay, preferably on the carving rest, the fork at the left and the knife at the right. See that the knife is sharp.

In carving the fork should be inserted in the best possible position to hold the meat securely, then the meat cut in thin slices across the grain. This means parallel with ribs and at right angles to the leg bone. If the carver wishes to make a success of his work he should study the cuts of meat carefully, examining the muscles and noting the way in which the grain runs, so that he can cut across it in carving.

The slices when cut should be laid at one end of the platter ready for serving.

The meat before being brought to the table should be carefully examined to see that there are no strings or skewers left in it.

If possible have the butcher crack the bones in such a way that the meat will be easy to carve. For instance, in a porterhouse steak, if the back bone is cracked in about three places the carver can cut straight through, thus serving a bit of the tenderloin with each piece. In case of a rib roast if the bone can be broken between each rib it will greatly facilitate carving.

In carving a turkey or chicken, it is usual first to remove the leg and wing furthest away from the carver, then the other leg and wing, after which the breast is cut in thin slices, first on one side and then on the other. In a small family, if only half a turkey is to be served, one side may be left untouched.