Leg of Mutton.—Fig. 6.

      Leg of Mutton, either boiled or roasted, is carved as in Fig. 6. You begin, by taking slices from the most meaty part, which is done by making cuts straight across the joint, and quite down to the bone (a, b), and thus continuing on towards the thick end, till you come to c, the cramp-bone (or, as some call it, the edge-bone). Some mutton is superfluously fat on every part of the leg. The most delicate fat, however, is always that which is attached to the outside, about the thick end. After cutting as above directed, turn the joint over, and cut longwise the leg, as with a haunch of venison (see Fig. 1). Some people like the knuckle, that part which lies to the right of b, though this is always the driest and the leanest. A few nice slices may be taken at d, by cutting across that end: these are not juicy, but the grain of the meat is fine; and here there is also some nice fat.

      Shoulder of Mutton.—Fig. 7.

      Shoulder of Mutton.—Cut first from a to b (Fig. 7) as deep as the bone will permit, and take out slices on each side of this line. Then cut in a line with and on both sides of the ridges of the blade-bone, which will be found running in the direction c to d. The meat of this part is some of the most delicate, but there is not much of it. You may get some nice slices between e and f, though these will sometimes be very fat. Turn the joint over, and take slices from the flat surface of the under part: these are the coarsest, yet some think the best.—In small families it is sometimes the practice to cut the under side while hot; this leaves the joint better looking for the next day.

      Ham.—Fig. 8.

      Ham is generally cut by making a deep incision across the top of it, as from a to b, and down to the bone. Those who like the knuckle end, which is the most lean and dry, may cut towards c; but the prime part of the ham is that between a and the thick end. Some prefer carving hams with a more slanting cut, beginning in a direction as from a to c, and so continuing throughout to the thick end. The slanting mode is, however, apt to be very wasteful, unless the carver be careful not to take away too much fat in proportion to the lean.

      Sucking Pig should always be cut up by the cook; at least, the principal parts should be divided before the dish is served. First, take off the head immediately behind the ears: then cut the body in two, by carrying the knife quite through from the neck to the tail. The legs and the shoulders must next be removed from the sides, and each of them cut in two at their respective joints. The sides may either be sent to table whole, or cut up: if the latter, separate the whole length of each side into three or four pieces. The head should be split in two, and the lower jaws divided from the upper part of it; let the ears be cut off. In serving, a neat cook will take care to arrange the different parts thus separated so that they may appear, upon the dish, as little uneven and confused as possible. The sides, whether whole or in several pieces, should be laid parallel with each other; the legs and shoulders on the outer side of these, and opposite to the parts to which they have respectively belonged; and the portions of the head, and the ears, may be placed, some at one end, and some at the other end, or, as taste may suggest, at the sides of the dish.

      Hare, or Rabbit, for Roasting.—Fig. 9.

      Hare, or Rabbit, for Roasting, is prepared for the spit as in Fig. 9.—To carve: begin by cutting through near to the back-bone, from a to b; then make a corresponding cut on the other side of the back-bone; leaving the back and the head in one distinct piece. Cut off the legs at the hip joint (e), and take off the wing nearly as you would the wing of a bird, carrying the knife round the circular line (c). The ribs are of little importance, as they are bare of meat. Divide the back into three or four portions, as pointed out by the letters f g h. The head is then to be cut off, and the lower jaws divided from the upper. By splitting the upper part of the head in the middle you have the brains, which are prized by epicures. The comparative goodness of different parts of a hare, will depend much on the age, and also upon the cooking. The back and the legs are always the best. The wing of a young hare is nice; but this is not so good in an old one, and particularly if it be not thoroughly well done. The carving of a rabbit is pretty much the same as that of a hare: there is much less difficulty, however, with the former; and it would always save a good deal of trouble, as well as delay, if hares which are not quite young were sent to table already cut up.

      Rabbit, for Boiling.—Fig. 10.

      Rabbit, for Boiling, should be trussed, according to the newest fashion, as in Fig. 10. Cut off the ears close to the head, and cut off the feet at the foot-joint. Cut off the tail. Then make an incision on each side of the backbone, at the rump-end, about an inch and a half long. This will enable you to stretch the legs further towards the head. Bring the wings as close to the body as you can, and bring the legs close to the outside of the wings. The head should be bent round to one side, in order that, by running one skewer through the legs, wings and mouth, you may thus secure all and have the rabbit completely and compactly trussed.

      Turkey, for Roasting.—Fig. 11.

      Turkey for Roasting, is sometimes trussed with the feet on; and it is sometimes brought to table with the head as well as the feet. But such trussing is exceedingly ugly, and altogether unworthy of a good cook. The manner here described (see Fig. 11) is the most approved. If the breast-bone be sharp, it should be beaten down, to make the bird appear as plump as possible.—See Carving, in observations on Fig. 15.

      Goose.—Fig. 12.

      Goose.—For Carving, see observations on Fig. 15.

      Fowls, for Roasting.

Fig. 13.

Fig. 14.

      Fowls, for Roasting.—The most modern way of trussing these is as in Figs. 13 and 14. If it be but a chicken, or a small fowl, a single skewer through the wings, and the legs simply tied, as in Fig. 14, will be sufficient. But a large fowl is best kept in shape by the other method (Fig. 13).—See Carving, in observations on Fig. 15.

      Turkey or Fowl for Boiling.—Fig. 15.

      Turkey or Fowl, for Boiling.—For boiling, turkeys and fowls should, according to the newest fashion, both be trussed in the same way. There is nothing peculiar in this way, excepting as to the legs, which are to be trussed within the apron. To do this, the cook must first cut off the feet, and then, putting her fingers into the inside of the fowl, separate the skin of the leg from the flesh, all the way to the extreme joint. The leg, being drawn back, will