1830’s Women and Carving at Table

“A lady who has to preside at table should make herself acquainted with those parts of each dish that are esteemed prime, and, as far as possible, divide a portion to each of her guests.” – The Housekeeper’s Guide, 1838

This is rather a laborious office to devolve upon a female, and every thing should be done that fore-thought can dictate to render it easy.

• A seat rather higher than ordinary, that she may command the table: 

• the dish placed as near the front as will admit of her own plate: 

• the joints of loins, necks, etc… properly divided by the butcher: 

• a knife well sharpened, and of shape and sizes suitable to the purpose required. For a large fleshy joint a long blade, for smaller joints a shorter knife, but strong; 

• for ham or bacon a middling sized knife, pointed and and worn thin at the edge, answers best; 

• and for game or poultry a strong, short knife, sharp pointed, and a little curved. A guard-fork is desirable, especially for large joints. The dish large enough to admit of moving the contents without splashing the gravy. 

A lady who has to preside at table should make herself acquainted with those parts of each dish that are esteemed prime, and, as far as possible, divide a portion to each of her guests. It sometimes happens that a part not esteemed prime is preferred, which enables the carver the better to supply her other guests.—From “The Housekeeper's Guide: Or, A Plain & Practical System of Domestic Cookery,” by Esther Copley, 1838

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