and a half), and the thin part turned under; carve in the direction of the bones.

THE SCRAG OF MUTTON,

When roasted, is very frequently separated from the ribs of the neck, and in that case the meat and bones may be helped together.

A LEG OF LAMB

Is carved as a leg of mutton. A leg of mutton or lamb, roasted or boiled, should be laid in the dish back downwards.

A FORE-QUARTER OF LAMB.

Cut round the shoulder in the direction of 1, 2, and 3; then lift up the shoulder, and squeeze between it and the ribs the juice of half a lemon, with a slice of butter, some pepper and salt; replace the shoulder, and presently remove it to another dish, to be cut as a shoulder of mutton. Then separate the neck from the ribs, in the line from 3 to 4 (see Engraving), and serve according to choice. A ruffle of white paper should be placed round the shank of the shoulder, for the convenience of lifting it while seasoning, &c.

PORK.

The leg when sent to table should be placed with the back uppermost, and the crackling be removed; if sufficiently baked, this may be done with ease; the meat should be served in thin slices cut across the

2 A

leg, the crackling being served with it or not, according to taste; the loins are cut into the pieces as scored by the butcher.

BOILED TONGUE.

Carve across the tongue, but do not cut through; keep the slices rather thin, and help the fat from underneath.

HAM.

It is served as placed in the Engraving, and should come to table ornamented. Carve from A to B, cutting thin slices out slantingly, to give a wedge-like appearance. Those who prefer the hock carve at D, in the same direction as from A to B, then carve from D to c, in thin slices, as indicated in the Engraving.

SUCKING PIG.

The cook should send a roast pig to table as displayed in the Engraving, garnished with head and ears; carve the joints in the direction shown by the lines in the Engraving, then divide the ribs; serve with plenty of sauce; should one of the joints be too much, it may be separated; bread sauce and stuffing should accompany it.

The carving of both winged game and poultry requires more delicacy of hand, and nicety in hitting

the joints, than the cutting of large pieces of meat; and to be neatly done, requires considerable practice.

HAUNCH OF VENISON.

Have the joint lengthwise before you, the knuckle being the furthest point. Cut from A to B, but be careful not to let out the gravy; then cut along the whole length from A down to D (see Engraving). The knife should slope in making the first cut, and then the whole of the gravy will be received in the well. The greater part of the fat, which is the favourite portion, will be found on the left side, and care must be taken to serve some with each slice.

ROAST TURKEY.

Cut long slices from each side of the breast down to the ribs, beginning at A B from the wing to the breast-bone. If the party be so large as to render it necessary, the legs may then be removed, and the thighs divided from the drumsticks, which are only served in cases of necessity, as being rather tough; but the pinions of the wing are very savoury, and the white part of the wing is preferred by many to the flesh of the breast. The joint of the pinion may be found a little below B, and the wing may then be easily removed without touching the leg. The carcass is very seldom dissected, but the body is frequently filled with either truffles, mushrooms, or other matter; in which case an opening must be

made into it, by cutting a circular incision through the apron, at c. (See Engraving.)

BOILED TURKEY

Is carved in the same way as the roast, the only difference being in the trussing; the legs in the boiled being drawn into the body, and in the roast skewered. (See Engraving.)

TURKEY POULTS

Are carved and helped in the same way as pheasants; the stuffing of the grown birds being usually omitted.

A GOOSE.

Place the neck end towards you, cut the breast into slices, and serve them as cut. If the legs be required, turn the goose upon the side, put the fork into the small end of the bone in the leg, press it to the body, pass the knife in at 4, turn the leg back, and it will easily come off. Next remove the wing on the same side, by putting the fork into the small end of the pinion, pressing it to the body, dividing the joint at 4, and taking it off in the direction of 3; then turn over the goose, and take off the other leg and wing. Remove the merrythought as from the fowl, and cut off the side-bones as by the wing, and the lower sidebones. Divide the breast from the back, and the back itself as of a fowl. Next to the breast, the thigh and the fleshy portion of the wing are favourite parts. If the