The carving of meat at American tables may seem, on the face, a pedestrian act. And though this may indeed be true—for carving is carving, is supper well-served—in American lands, in American hands, the act is always more complex. And whether it be chubby mackerel, or leg of mutton, flat-side down, or leg of lamb cut to the chine and helped around the group in chops, the method of carving up dinner is vital. The gentleman carver carves only the prime. What bits remain are merely offal, suitable for cats and dogs.