uld be laid neatly on the
plates, as they are separated, and each plate served with stuffing and
gravy. When the hare is old, it is better not to attempt the division
down the back, which would require much strength; but the legs should be
separated from the body at _f_, and then the meat cut off from each
side, and divided into moderate sized pieces. If the brains and ears are
required, cut off the head, and put your knife between the upper and
lower jaw, and divide them, which will enable you to lay the upper jaw
flat on the dish: then force the point of your knife into the centre,
and having cut the head into two parts, distribute the brains with the
ears to those who like them.

Rabbits are carved in the same manner as a hare, except that the back is
divided only into two pieces, which, with the legs, are considered the
most delicate parts.

[Illustration: _Fig. 8._]

A ham is generally cut in the direction of _a_ to _b_, (_fig. 8_) down
to the bone, and through the prime part of the ham. Another way is to
cut a small hole at _c_, and to enlarge it by cutting circular pieces
out of it; this method brings you to the best part of the ham directly,
and has an advantage over the other in keeping in the gravy.

[Illustration: _Fig. 9._]

A leg of mutton is more easily carved than any other joint, but
nevertheless there is a mode of doing it neatly, which should be
observed. The first slice should be taken out at _a_ (_fig. 9_), between
the knuckle _b_ and the thick end; and the second and subsequent slices
should be cut in this direction, until you are stopped by the cramp-bone
at _c_; then turn it up, and take the remaining slices from the back, in
a longitudinal direction. When the leg is rather lean, help some fat
from the broad end with each slice. The best and most juicy slices are
toward the broad end: but some persons prefer the knuckle: and where
economy is an object, the knuckle should always be eaten when the joint
is hot, as it becomes very dry when cold. If the joint is to be brought
again to table, it has a much neater and more respectable appearance if
it be helped, altogether, from the knuckle end, when it is hot. This
direction may appear trifling; but a good economist knows the importance
of carving, when the circumstances of a family require that a joint be
brought a second time to table.

[Illustration: _Fig. 10._]

A haunch of venison (_fig. 10_) should be cut down to the bone in the
directio