n of fat and lean. After this part is
taken away, the bone lying in the direction _d_, _b_, _c_, should be
separated, breaking it off at the joint, _c_.

7. _Saddle of Mutton._

[Illustration]

Cut long thin slices from the tail to the end, viz.: from _a_ to _b_,
beginning close to the back bone. If a large joint, the slice may be
divided. Cut some fat from the sides.

8. _Pig._

[Illustration]

The cook usually divides the body before it is sent to the table, and
garnishes the dish with the jaws and ears. The first thing is to
separate the shoulder from the carcass on one side, and then the leg,
according to the direction given by the dotted line _a_, _b_, _c_. The
ribs are then to be divided into about two helpings, and an ear or jaw
presented with them, and plenty of sauce. The joints may either be
divided into two each, or pieces may be cut from them. The ribs are
reckoned the finest part, but some people prefer the neck, and between
the shoulders.

9. _Half a Calf's Head, boiled._

[Illustration]

Be careful and get a young one, as they look much handsomer served up,
and besides are more tender. First cut in the direction _c_, _b_. The
throat bread is considered the choicest part; it lies in the fleshy
portion, near the termination of the jaw-bone, and the line _c_, _d_,
shows the direction to cut into it. On the under part of the lower jaw
there is some very nice meat; and about the ear, _g_, some fat rather
gristly, but highly esteemed. The part near the neck is very inferior.
Sometimes the bone in the line _f_, _e_, is cut off, but this is a
coarse part. The sweet tooth is quite a delicacy--it lies back of all
the rest, and, in a young calf, is easily extracted with the knife. Many
like the eye, which you must cut out with the point of your knife, and
divide in two. Under the head is the palate, which is reckoned a nicety.

10. _Leg of Mutton._

[Illustration]

A leg of wether mutton, (which is best flavored) may be known at the
market by a round lump of fat at the edge of the broadest part, a little
above the letter _a_. The best part is midway between the knuckle and
farther end. Begin to help there, by cutting thin slices to _b_. If the
outside is not fat enough, help some from the side at the broad end, in
slices from _e_ to _f_. This part is most juicy, but many prefer the
knuckle, which, in fine mutton, will be very tender, though dry. There
are very fine slices in the back of the