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cut into thin slices through the thickest part. Cut across from left to
right where the ribs have been broken, separating the gristly breast
from the upper portion. Then remove the blade if it has not been done
before cooking. Divide each of these portions between the ribs, and
serve a piece of the rib, the breast, or a slice from the leg, as
preferred.

NECK OF VEAL.

The vertebra should be disjointed, and the ribs cut on the inside
through the bone only, on the thin end. Place it on the platter with the
back up and cut across from left to right, where the ribs were divided,
separating the small ends of the ribs from the thicker upper portion;
then cut between each short rib. Carve from the back down in slanting
slices, then slip the knife under close to the ribs and remove the
slices. This gives a larger portion than the cutting of the slices
straight would give, and yet not so large as if each were helped to a
whole rib. Serve a short rib with each slice.

BREAST OF VEAL.

Place it on the dish with the breast-bone or brisket nearest you. Cut
off the gristly brisket, then separate it into sections. Cut the upper
part parallel with the ribs, or between each rib if very small. Slice
the sweetbread, and serve a portion of brisket, rib, and sweetbread to
each person.

CALF'S HEAD.

Calf's head served whole is a favorite dish in England, but seldom seen
on American tables. For those who have this preference a few hints about
carving may be desirable. Place it on the platter with the face toward
the right. Cut from left to right, through the middle of the cheek down
to the bone, in several parallel slices of medium thickness; then
separate them from the bone. Cut down at the back of the throat and
slice the throat sweetbread. With the point of the knife cut out the
gelatinous portion near the eye, and serve to those who desire it. There
is a small portion of delicate lean meat to be found after removing the
jawbone. Some are fond of the palate, which lies under the head. The
tongue should be sliced, and a portion of this and of the brains offered
to each person.

ROAST PIG.

This is sometimes partly divided before serving. Cut off the head and
divide it through the middle; then divide through the backbone. Place it
on the platter back to back, with half the head on each end of the dish.

If the pig be very young, it is in better style to serve it whole.
Before cooking, truss the forelegs forward and t