A proper set of carving tools is almost indispensable, and should
comprise: a good thin, sharp-bladed knife, a solid two or three
pronged fork, and a pair of carving scissors. Anything that needs to
be carved at table should be placed on a dish sufficiently large
to allow the joint to be turned without moving the dish from its
position. The dish should be placed close in front of the carver.
Such joints as beef, veal and ham should be cut very thin; while lamb,
mutton, and pork should be cut a trifle thicker.

_To carve a fowl_, begin by sticking the fork into the pinion and draw
it towards the leg; and then, passing the knife underneath, take off
the wing at the joint. Next slip the knife between leg and body, to
cut through the joint; and with the fork turn leg back, and joint will
give way. Then take off other wing and leg. After legs are taken off,
enter knife into the top of breast, and cut under merrythought or
wishbone so as to loosen it, lifting it with the fork. Afterwards cut
slices from both sides of breast. Next, take off collarbones, which
lie on each side of wishbone and then separate side bones from the
back. The breast and wings are considered the most delicate parts; the
back as the least desirable, generally is left on platter.

_A turkey_ is carved in same manner, except that the legs and wings,
being larger, are separated at lower joint. Lower part of leg (or
drumstick) being hard, tough, and stringy, usually is allowed to
remain on platter. First cut off wing, leg, and breast from one side;
then turn turkey round and cut them off from the other.

_To carve a goose_, separate leg from body by putting fork into small
end of leg, pressing it close to body, and then passing knife under,
and turning leg back as you cut through joint. To take off wing, put
fork into the small end of wing, and press it closely to body, then
slip knife under and separate the joint. Next, cut under wishbone and
take it off, and cut slices from breast. Then turn and dismember the
other side. Take off upper side bones next to wings, then two lower
side bones. The breast and legs of a goose are considered the most
choice. If a goose is old, there is no fowl so tough.

_Quails_ merely are split down the back, as also are pigeons, giving a
half to each person.

_To carve loin of mutton,_ a portion is cut through, beginning at the
best end. If kidney be in it, a slice should be served as far as it
will go to each portion.