CARVING THE JOINT

Hokitika Guardian, 14 November 1932, Page 7

CARVING THE JOINT

THE TOUCH' OF A SURGEON

BUTLER’S NOVEL SCHOOL,

Careless meals of “a cut off the joint” will soon disappear if the influence of a West End carving school in London spreads with ■ its present rapidity. Here to one small room come smart Mayfair hostesses, restaurant. keepers, stewards of clubs and many '‘fathers of a family of four,’' all to discover how to carve a neat slice.

There ar e plenty ct skeletons H thes e cupboards— of thickens —a lamb chop,. a sirloin steak, a roast. The first lessons are on anatomy, so that one may buy and crj the exact piece he wants They leach one to Keep a weather eye on the butcher to see that he does -not cheat and to carve with accuracy.

A “Daily Express” woman writer attended a lesson recently with half a dozen men, all learning to carve, uni iwas an engineer, one a butler, one <• ■salesman behind a counter, and another a batman in the army. Wooden models like jigsaw puzzles were strewn on the table.

The “perfect butler” was the teacher. He has been trained in several of the ducal houses of England, anc! he treats these models of wood and bone as though they were rare objects of art. He .started ; “How can you cut up a roast when you 1 0 not even know the way the grain grows? You must be like a surgeon. Place your left hand on the bone—so. Never have pieces of gristl e clinging to your meat. And those who want it lean, give them lean.” “Don’t mess about so,” the butler remarked to the engineer. There was a sergeant-major to.uch about him, and these men, some of them controlling many servants themselves, found their hands rather shaky under lii 3 ruthless comments,