we would have had you over sooner. but jo's been so busy at the studio lately that all he does every night is come home and fall into bed. yeah, probably making so much money. he needs a truck to get it to the bank. by the way, where do you disappear to? he's in the kitchen. he'll be right in. i'll take your usual place in. gloria. mary. it's beautiful. the table. i mean, what is this, an anniversary or something? thank you. no, no, i anniversary, but it is a special occasion. you see, joe is learned. mary, don't tell him a thing. i'll find out for themselves. oh, all right. everybody ready?

no, wait a minute. some kind of a gag now. it's not an anniversary, but it is a special occasion. now we have to find out for ourselves. i got it. you're going to try carving the turkey again? oh, now, hold everything with your job. now, don't start carving that beautiful turkey yet. please. i got to go get my camera. you know, i always swore if we had pictures of you the last time you tried carving a turkey, we'd have made a mint selling them for a tv comedy. well, our job. please don't get hurt. i wouldn't hurt you for the world. you know that job? honest. watching you car is i. oh, one of those out. i how shall i just decide to give you a special treat?

now, i was going to let you watch from the other end of the table, but for you, seeing as how you were my very special friend. and because you get such a kick out of watching the car, i'm going to give you a special performance. now, would you step right over here, please? i want you to watch very closely, gloria. very.

would you mind going to your place now or are you going to stand there staring all night? but how did you. where did you learn a car like that? you been taking lessons or something? from martha logan. martha logan? you mean the home economist, the swift? oh, no wonder she's an authority on me. but how did you get to meet her? we're making a tv film for them over at the studio. and the minute i saw what it was all about, i made up my mind to

really learn all about them during camera rehearsals. i got a chance to talk to her. excuse me, miss logan. they tell me you think a guy like me could learn how to cover anything like you do? of course. and why not? it's not magic. you know what? the sure looks like it the way you do it. and learn how to do it with all these different meat. it's not nearly as complicated as you might think. really? all you have to do is a few different methods. here, i'll show you what i need. spread out on the table. here are more than 20 different cuts of meat. if you include the turkey and chicken. now you notice that we have them grouped. if you learn to carve any one piece in each group, you can handle everything else in that group. you watch during rehearsal and you'll see what i mean. for instance, ladies lamb hall, ham and the picnic shoulders are carved exactly alike. you'll see how most of these are carved in camera rehearsals. and when we photograph, the only

real difference between carving a whole ham and carving either the -- or shank in the cut is that these are placed with the cut surface down. the actual cutting is the same. this group includes all steaks. and the only thing to remember about steaks is that when all bone is removed, care should be taken to cut each muscle into equal pieces so everyone will get a serving from each section where they vary in tenderness. and for these boneless cuts of meat. just make sure that all carving is done at right angles of the meat grain that we all servings are more tender and tasty. any pot roast carries the same. once the bones are removed, the only thing to remember is that all cutting should be across the grain or fibers of the meat. line iron, pork and lamb, ribs,

sometimes called a rack of lamb or calves. exactly the same by cutting between the rib standing regrowth is done differently, but easily. if you turn it on to the cut surface with the rib bones to the left, then carve horizontally. and of course, the best possible example of this idea of learning to carve by meat group is turkey and chicken. all poultry, for that matter. do you see how it works? i'm not sure. sounds easy. the way you tell it, but turkey, they give you trouble. trouble? i'll never forget the one i tried to for our first thanksgiving dinner. kid could have done better pulling it apart with his hands. or you just watch what i do during rehearsals and when we make the pictures, you learn how. i hope so. one of the first shots they made was. i'm having a leg of lamb. do you know that carving a leg of lamb at the back of the famous carving. oh, have.

the first step is to cut off three or four slices from the side opposite the cushion. this can be located by the each bulb, a flat bone in the bottom, and which slant towards this meaty section. now, cutting off these slices makes a flat surface for the to stand and i'm proud of it. now, with the rod standing upright, you make sure the shank is to your right. if your right hand left handed carver would put it the other way, then you make a series of perpendicular cuts right down to the bone using firm strokes when a sharp knife and when you cut as many slices as you want, you lay your carving knife flat and cut along the leg bone at the bottom of your slices. you end up with a series of horseshoe shaped slices just as pretty as you can.

mark and this method of carving is the same for having lamb or roast fresh ham and roast like a veal. but once you've learned to carve one, you've learned how to cut everything in the group. i guess we all learned something making that movie because martha logan, even had to show the director how the different cuts went so he could figure his camera in carving a ham -- piece. you place the half ham upright with the cut surface. that'll make sure the bone end and the wedge shaped bone is on your left. then sliced parallel to the platter, to the round bone. that cut several slices and then make a vertical cut close to the round bone to free the spices.

really, it's the same as you do when you've got the whole ham. except that you're slicing horizontally instead of vertically. the shape is practically the same, except that it's easier to cut the medium cushion free from the bone first, then slice it into as many servings as you want. the next group showed us how to carve where the loin roasts. our last line of pork in this case, a carving is simply a matter of cutting between the ribs and serving the chop. the carving is easy if you have the backbone bone cut free when you buy the roast, you leave the backbone in place for roasting. then remove it before putting the roast in the platter. lamb, ribs or roasted and carved the same way and a standing rib roast of beef also is the same. except you make your cuts horizontally instead of

vertically. after that, she showed us how to carve out. oh, you know, i think this part of our steaks is just about the most interesting part of it all. you know, up until now, i never thought about steaks as being part of carving. i always thought you just cut it. i know that's what most people think here, but if you remember what i just showed you always cut the bone out first with a short pointed knife, then holding the knife at an angle. cut the tenderloin. that's the smaller piece into as many slices as there are people to be served. then cut the sirloin strips and the flank piece into the same number of slices. that way all your servings will be the same. everyone will be served equal amounts of each part of the steak. if you use the same principle for all steaks, you'll find that people were really enjoy having steak at your house. boy is my wife going to be happy

when she finds out i'm running out of car. what's next? ms. logan? bone in pat growth. we're going to demonstrate how to carve a blade bone. pat wrote first with a blade bone rose. the first step is to remove the bone. both the blade bone and the small piece of backbone. the next step is to separate the various muscle or sections of meat where they divide naturally. with a muscle separated. it's easy to see which way the grain runs. the section, and it's important to carve across the grain, turning the section, if necessary, to make it easy to get mice to even cross grain.

but since the pot along the backbone is the most tender, i always make sure everyone gets an equal portion of. carving round bone pot roast is about the same, except that you don't have to remove the one round bone out in the kitchen before you serve it. so that's how it is out on my boy. you're now looking at an expert carver. you mean you can carve all those different meats the way you carve that turkey tonight? just about. well, would it be too much trouble? i think. would you teach me how? i sure will. but right now, i can even do better by name. well, i figure you'd want to learn. and since marriage doesn't keep a refrigerator stacked with all those steaks and roasts for you to practice, i'm. i borrowed a print of the movie. we made, and it shows everything i've been talking about. like, hey, wow, good. you finish your coffee and i get the projector.

oh, okay. i'll start now. everybody ready to light, please? man. well, here we go. for centuries, the carving of meat has been a fine art, which has been practiced largely by highly trained chefs and a few husbands who have had enough interest and patience to learn the skills. but now, martha logan, eminent economist, has devised a simple method of grouping the most common meats, a method that makes it easy for anyone to learn to carve. this method of grouping of various meat cuts is really quite simple. all it is required is an understanding of the similarity between different cuts of meat.

for instance, people seldom think of ham and meat of lamb is being anything alike. yet methods for carving the mirror identical. here, i'll show you. the first thing you do is to locate the wedge shaped bone called the h-bomb. here it is on the leg of lamb, pointing toward the section from which the big horseshoe shaped slices are cut. and here is the bone on the ham. with the shank bone to the right of the carver. first step in carving is to remove several slices from the side opposite the meat section. this makes the flat surface for the roast to rest on where carving with the fourth placed in the end of the road to hold it firm. start slicing at the shank and cutting down to the bone with firm strokes. slices should be at least a quarter inch thick.

when the desired number of slices has been cut, hold the knife parallel to the cutting board and cut along the leg bone to free the slices. and exactly the same method is used for roast leg of lamb. the standing rib roast beef is really one of the easiest grove to carve properly ribs to the left of the carver. the fork is inserted between the first and second ribs to hold the roast firmly.

quarter and slices are made from the right side of the road across to the rib. remember the lateral stand? 15 minutes to get it for him up. it will curve more easily. as each slice is completed. use the tip of the knife to cut along the red bone and free the sliced. and cutting it further into the roast. the pork should be removed from between the upper rib and reinserted further down in carving steaks. there is one point of paramount importance after removing the bone. make sure that each part is cut into equal portions so that each serving will be equal. for instance, here is a sirloin

steak with the bone removed overnight blade at an angle and slice the steak into equal portions. about three quarters inch thick, including as much of the tenderloin as possible, with each serving. as long as you remember this better serving porterhouse sirloin, ham, steak or even round steak, everyone at your house will be a happy steak ear. and now, to complete our demonstration, i'll show you some of the fine points for the carving job. father loves best turkey. the turkey should be placed so that the breast will be to the covered left with the tip of the knife, cut the strip of skin holding the legs in place. now press the drumstick outward with a fork or your left hand place the knife between the thigh and the body and slash through the skin to the joint. keep that outward pressure constant while you're making this cut, and the entire leg

will separate from the body. the upper thigh joint will come out. so that you can cut it free with your knife. that was easy, wasn't it? so is this next cut separating the thigh from the drumsticks? you make your first cut in the angle between the two. just press the edge of your knife in until you feel the joint. now, for the breath. take your fork. put it firmly into the wings and press it away from the body with your knife. make a long cut. just above the wing joint, cutting in all the way to the bone. when that cut is made, the breast is ready for carving. start about halfway up the breast and fly straight down toward that cut above the wing joint. when your knife reaches the cut, the slices will fall free. each succeeding slice of white meat is started higher on the

breast until the crest of the bone is reached. you will find with just a little practice you will acquire every bit of the skill of the expert. happy carving and good eating. okay. mary is a likely. well. what did you think of it? great. boy, she sure makes it look easy. now, wait a minute. don't get the idea that this is one of those pictures just to make things look easy. no carving when you get to know the different groupings like ham and lamb, chicken and turkey and all those different line roasts, steaks and pot roasts. all right. it becomes so easy. you wonder why you didn't think of it yourself. okay, i'll try it. you, joe and mary are hereby invited to our house saturday night for dinner. honey, what kind of roast do you want to cook? uh.

are you going to do the carving? what else? gloria, you'd better play it safe and make it baloney. okay. okay. after the way i rib joe, i guess i have that common soul to show you that my heart's in the right place. we will have standing rib roast. okay. it really doesn't make any difference. whatever kind of roast to get. you'll find it easy. they'll learn how to carve out. if i could learn how to carve. anyone can learn.