Fourth Course: Meat and Fowl

Here you get more serious with the use of your knife than you did during the fish course. But you should still try to use it more like a surgeon than a lumberjack would. Place your index finger about an inch down from the handle, on the back of the blade, to help you press down firmly. Hold the fork in your left hand, prongs down. Spear the meat and hold it firmly in place with the fork while you cut. Only cut enough food for each mouthful. It’s okay to put a small amount of potatoes and vegetables on the fork along with the meat.