Technique of Carving Roast Beef Part 2
Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)
Carve as many slices as are needed for service befor releasing the
fork. It may be nefcessary after cutting several slices to turn the knife
so the blade is horizontal and, cutting parallel with the ribs, draw the
knife along the bone to separate the cut slices from it.
With a roast which is not broad enough (one or two light ribs) to
stand firmly unright, place it on nits side on platter, ribs toward carver,
then cut horizontal slices, loosening these from the bone, where neces-
sary, by holding knife vertically.
The rolled roast is exactly the same joint as the preceding with the
bones removed and meat compactly tied or skewered into shape. Stand
roll up on platter.
To carve, thrust fork firmly into side of roll, inserting it about halfway
through on the left hand side with the fork guard up. Then cut thin slices right
across the surface of the meat, from right to left, parallel with the platter.
Lift off each slice as cut avoid skewers. These cannot be taken out
before serving or the roast loses shape, but as you arrive at a skewer re-
move it by inserting prong of fork into the ring at the end of metal
Wooden skewers must be removed by hand or carefully loos-
ened with carving knife. If the roast is tied with a string instead of fas-
tened with skewers, only one cord should be cut at a time, as it is