ways boiled or stewed, and the fat and tendons render
it a dish much esteemed: some good slices may also be cut, and
the marrowy fat which lies between two of the outer bones must be
carefully portioned out.

SHOULDER AND NECK OF VEAL.

Though the shoulder of veal may be carved in the same way as mutton,
it is usual to turn it over, and cut moderately thick slices from the
thick edge opposite to the bone, and parallel with it.

The _neck_, of which the best end only is usually roasted, and stuffed
under the skin, must be divided in the same way as a neck of mutton.

* * * * *

PORK.

LEG OR HAND OF PORK.

[Illustration]

Commonly the joints of pork are carved in the same way as the similar
joints of mutton, in slices across, cut very deep, as marked 1, 2.
In the leg, however, the close, firm flesh about the knuckle is more
highly esteemed than in the same part of a leg of mutton, and must be
dealt out impartially.

The _hand_ is a delicate joint, and may be carved from the blade-bone
as in mutton, or in thin, slices across, near the knuckle.

SPARE-RIB OF PORK

Is usually accompanied by apple sauce to correct the richness of the
gravy. The fleshy part is first cut in long slices, and the spare
bones are then easily divided.

HAM.

[Illustration]

The usual method of carving the ham is by cutting down directly to the
bone three or four thin slices in the direction 1, 2; then by passing
the knife along the bone, you completely detach them, and give a due
portion of fat to each. If you wish to be more economical, you must
begin at the knuckle and gradually work onward, leaving a better
appearance than when cut in the middle. A more extravagant method is
by scooping a hole in the middle, and cutting circular slices round,
on the principle of keeping the meat moist and retaining the gravy.
This is obviously a wasteful plan.

A SUCKING PIG.

Before it is sent to table, the head is removed and opened, and
the body split in two, thus rendering it very easy to carve. First
separate the shoulders, then the legs from the body. The triangular
piece of the neck between the shoulders is reckoned the most delicate
part, and the ribs the next best. The latter are easily divided
according to the number of guests, being commonly little more than
gristle; there are choice bits also in the shoulders and thighs; the
ear also is reckoned a delicacy. The portion of stuffing and g