Cooking RecipesSimple and Easy Cooking Recipes

To crave beef : Carve large thin slices ACROSS joint. If sirloin is cooked on bone, first remove backbone or chine, then cut first slices along bone. Turn and carve at right angles.

To carve lamb or mutton : Cut thickish slices DOWNWARDS but carve some joints as follows:

SADDLE : Cut very long slices first across the centre of the joint, cutting downwards. Next cut slanting slices from the remainder of the joint.

SHOULDER: Follow the contour of the bone, cutting slices round it.

To carve pork : Cut shoulder or leg as lamb.

To carve veal : Carving depends on joint. Leg or shoulder is carved downwards or round bone as lamb, loin is cut downwards into chops, fillets are carved across as beef.

To carve chicken : This depends on size of chicken. For tiny chicken, serve one per person, or if slightly larger cut in half. Cut firmly down, slightly to one side of centre of breast bone. Medium- sized chickens can be jointed, rather than carved. Make one or two joints of breast and wings.

To carve turkey or goose : Cut off leg on side or pull it away from body. Cut large slices from the breast.

To carve duck : Halve small duckling as tiny chickens, there is not much meat on breast. Larger duck will cut into 4 joints -2 from breast and 2 from legs. For a very large duck, thick slices can be cut from breast instead of leaving whole.

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