Knives and Carving - Kitchen Tools Information, Part 4 - Technique of Carving
Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)
When carving is done at the table by host or hostess, place the meat
or poultry platter directly in front of the carver. The carving knife, the
tip of which may be on a silver or glass knife rest, should be at the
carver's right, the sharp edge turned inward, the fork at the carver's left.
One warmed serving plate will be near the right of the platter, the rest of
the warmed plates at the left or brought in just as the carver is ready.
Sometimes, especially with a turkey, and extra, small warmed platter
is placed at the left of the carver. He uses this plate on which to divide
the second joint of the bire for serving. After carving, the carving knife
and fork are laid on the platter.
With practice, the hostess can decide whether she wants the carving cone
in the kitchen or at the table or at the buffet or serving table in the
dining room. And the question of whether to remove the platter to the
kitchen after carving, so the roast may be kept hot, must also enter
into your dinner plans. I often simplify this by using and electri-
call heated tray on the buffet or on the serving table.
Don't put the silver platter ore fine china platter in the oven. Remove
the roast from the platter, return it to its pan, wash the platter, and
keep it warm.
When seconds are in order, the hot roast is restored to
the platter and returned to the dining table.