Loin of veal may be cut across through the thick part; or slices may
be taken in the direction of the bones. Serve pieces of kidney and fat
with each plate.

2601. Fillet of Veal.

Fillet of veal is carved as a round of beef. The browned bits of the
outside are esteemed, and should be shared among the company, with
bits of fat, and of forcemeat from the centre.

2662. Breast of Veal.

Breast of veal should be divided by cutting the BRISKET, or soft
bones, the same as the basket of lamb. When the sweetbread comes to
table with the breast, a small piece should be served on each plate.

2663. Sucking-Pig.

Sucking-pig should be sent to table in two halves, the head divided,
and one half laid at each end of the dish. The shoulders and legs
should be taken off by the obvious method of laying the knife under
them, and lifting the joint out. They may be served whole, or divided.
The ribs are easily divided, and are considered choice.

2664. Tongues.

Tongues are cut across in tolerably thick slices.

2665. Calves' Heads.

Calves' heads are carved across the cheek, and pieces taken from any
part that is come-at-able. The tongue and brain sauce are served
separate.

2666. Knuckle of Veal.

Knuckle of veal is carved by cutting off the outside pieces, and then
obtaining good slices, and apportioning the fat to the lean, adding
bits of the sinew that lie around the joint.

2667. Leg of Pork.

Leg of pork is carved as a ham, but in thicker slices; when stuffed,
the stuffing must be sought for under the skin at the large end.

2668. Loin of Pork.

Loin of pork is carved the same as a loin of mutton.

2669. Spare-rib of Pork.

Spare-rib of pork is carved by separating the chops, which should
previously have been jointed. Cut as far as the joint, then return the
knife to the point of the bones, and press over, to disclose the
joint, which may then be relieved with the point of the knife.

2670. Hams.

Hams are cut in very thin slices from the knuckle to the blade.

2671. Pheasants.

Carve the breast in slices. Then take off the legs and wings.

2672. Fowls.

Fix the fork firmly into the breast, then slip the knife under the
legs, and lay it over and dis-joint; detach the wings in the same
manner. Do the same on both sides, The smaller bones require a little
practice, and it would be well to watch the operations of