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Oh for Heaven's sake!There is only one essential .... Get a good carving knife and keep it sharp enough to shave with. If you cannot sharpen a knife most local butchers will be happy to oblige. It is a knack that you either have or have not.Beef ~ Slice thinly across the "grain"Horse ~ The sameLamb ~ Cut in V shapes toward the bone. If boneless carve as per beef.Goat ~ As LambHam ~ Slice very thinlyPork ~ Carve in chunksVenison ~ As per beefChicken/Turkey ~ Carve breast meat from rear to front of bird ~ never the other way round. Remove drumsticks, thighs, wings by using the point of the knife to cut the tendons at each joint (Elbow, ankle, knee etc) and with a twist of the wrist seperate from the rest of the fowl.Duck ~ Get your butcher to bone, stuff and roll it. Leave Drumstick bones in, carve as per beef. There is not enough meat on a duck to carve otherwise.Goose ~ As TurkeyPheasant ~ As ChickenQuail, Partridge, Widgeon etc Too small to carve ~ place one whole bird on each diner's plate and leave them to manage.Swan ~ you will never need to know.... if you are anywhere that serves roast swan it will be done for youPeacock/hen ~ dittoOstridge ~ will be served as steaks anyway.Crocodile ~ likewiseLeave fat on for flavour ~ allow those eating to leave this delicacy if they wish WITHOUT pointed comments about "Don't know what's good for them".
There is only one essential .... Get a good carving knife and keep it sharp enough to shave with. If you cannot sharpen a knife most local butchers will be happy to oblige. It is a knack that you either have or have not.
Coming from you that is fvcking rich. OK it is a spelling error on my part that the spell checker failed to pick up.Ostrich ~ happy now?
Quote from: Snoopy on July 16, 2008, 08:09:59 AMComing from you that is fvcking rich. OK it is a spelling error on my part that the spell checker failed to pick up.Ostrich ~ happy now?
