As we approach Canadian Thanksgiving, we look to Mrs. Beeton to provide us some helpful advice on an important part of the traditional Thanksgiving dinner – how to carve the bird!
In the 19th and early 20th centuries, the head of the household would be responsible for carving the meat in front of their guests and serving to those seated around the table. It is not unusual then that Mrs. Beeton devotes chapter 39 to the Art of Carving at Table.