How to Carve the Holiday Meats.

Holiday meats. Read that again. And Again. After a few times, it just sounds so very strange. Slow it down in your head Hollllllllllidaaaaaaaaaaay Meeeeeeeeeeeeaaaaaattttsssssssssss.  Kinda makes me want to be a vegetarian.

Where was I going with this?  One of the articles of the 1925 BHG was titled how to carve the dinner meats and shows a photographic set of step by step instructions on meat carving.  Instructions for crown roast of lamb, prime rib, baked ham, pot roast, and chicken, turkey, duck, and goose are all provided.  

So many questions: Do people still do crown roast? Do people have prime rib for Christmas? Lastly, when you carve your turkey for the holidays how do you do it?

When I learned to carve a turkey, (from my Dad circa 1989), I learned to start with the breast and do thin diagonal slices across the breast meat over and over until you are up against the bone.  I thought this was how everyone sliced turkey, until Kat demonstrated her method which is to slice the entire breast off in one piece, place it on a cutting board and then carve that piece into smaller cross pieces.  

I tried to show my sons the way I was taught, but I’ll give you 3 guesses which way they do it.  The first two guesses don’t count.  But now I have the expert instructions of the BHG 1925 christmas edition to tell everyone that I Was Right.

Now that will put marzipan in your pie plate bingo.