Technique of Carving Roast Beef Part 3
Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)
A rolled roast may also be placed on the platter, fat surface upper-
most. This makes an easy job for the carver. Insert the fork at the left,
then carve down vertically from the top to the platter, beginning at the
right side of the roast.
To carve a roast fillet or tenderloin insert fork in roast at about the
center and hold firmly. Carve in even slices about 1/2 inch thick, be-
ginning at heavier end, at the right of the carver.
A solid pot roast is placed flat side on platter, larger end to right
of carver. Insert fork firmly into meat toward upper left, then cut thin
slices, beginning at the right, straight down through roast across the grain.
The strings cannot be removed until the carver reaches them, one at
a time, since they hold the roast in shape