The gravy then runs fast into the dish, and the part cut opens wide enough to take many slices from it readily.

The best fat, that which is full of kernels and best flavored, lies on the outer edge, and is to be cut out in thin slices in the direction ef. If many are at table, and the hollow part, cut in the line a b, is all eaten, some very good and delicate slices may be cut out on each side of the ridge of the blade-bone, in the direction c d. The line between these two dotted lines is that in the direction of which the edge or ridge of the bladebone lies, and cannot be cut across.

A Shoulder of Mutton-No. 2.

The upper part, as here shown, is certainly the handsomest, fullest of gravy, most tender, and is encircled with fat; but there are still some who prefer a slice on the under side, which is quite lean. But as it is a heavy joint and very troublesome to turn, that person cannot have much good manners who requests it.

The skewer that keeps the meat together when boiling is here shown at a. It should be drawn out before the dish is served up to table, or if it be necessary to leave a skewer in, that skewer should be a silver one.

A Knuckle of Veal.

On the under side of the shoulder, as represented in figure 2, there are two parts very full of gravy, and such as many persons prefer to those of the upper side. One is a deep cut in the direction gh, accompanied with fut, and the other all lean in a line from i to k. The parts about the shank are coarse and dry, as about the knuckle in the leg, but yet some prefer this dry part, as being less rich or luscious, and of course less apt to cloy.

A shoulder of mutton over-roasted is spoiled. A Leg of Pork,

Whether boiled or roasted, is sent up to table as a leg of mutton roasted, and cut up in the same manner; of course I shall refer you to what I have said on that joint, only that the close firm flesh about the knuckle is by many reckoned the best, which is not the case in a leg of mutton.

A knuckle of veal is always boiled, and is admired for the fat, sinewy tendons about the knuckle, which, if boiled tender, are much esteemed. A lean knuckle is not worth the dressing.

You cannot cut a handsome slice, but in the direction a b. The most delicate fat lies about the part d, and if cut in the line d e, you will divide two bones, between which lies plenty of fine, marrowy fat.

The several bones about the knuckle may be readily separated at the joints, and, as they are covered with tendons, a bone may be given to those who like it.

In carving it, as the outside suffers in its flavor from the water in which it is boiled, the dish should be turned towards the carver, as it is here repreBented, and a thick slice should be first cut off the whole length of the joint, beginning at a and cutting it all the way even and through the whole surface, from a to b.

The soft fat that resembles marrow lies on the back below the letter d, and the firm fat is to be cut in thin horizontal slices at the point e; but as some persons prefer the soft fat and others the firm, each should be asked what he likes.

This is the best end of a breast of veal, with the sweetbread lying on it, end, when carved, should be first cut down quite through in the first line on the left, de; it should next be cut across in the line a e; from e to the last a on the left, quite through divides the gristles from the rib-bones; this done, to those who like fat and gristle, the thick or gristly part should be cut into pieces as wanted, in the lines a b. When a breast of veal is cut into pieces and stewed, these gristles are very tender and eatable. To such persons as prefer a bone a rib should be cut or separated from the rest in the line d c, and with a part of the breast, a slice of the sweetbread, e, cut across the middle.

A Saddle of Mutton.

This is by some called a chine of mutton, the saddle being the two necks; but as the two necks are now seldom sent to table together, they call the two loins a saddle.

A saddle of mutton is a genteel and handsome dish; it consists of the two loins together, the back-bone running down the middle to the tail. Of course, when it is to be carved, you must eut a long slice in either of the fleshy parts on the side of the back-bone, in the direction a b.

There is seldom any great length of the tail left on, but if it is sent up with the tail many are fond of it, and it may readily be divided into several pieces by cutting between the joints of the tail, which are about the distance of one inch apart.

A saddle of venison is cut similarly to the above. A Spare-Rib of Pork.

line e d, and which is esteemed the best part in the head. Many like the eye, which is to be cut from its socket a, by forcing the point of a carving knife down to the bottom on one edge of the socket, and cutting quite round, keeping the point of the knife slanting towards the middle, so as to separate the meat from the bone. This piece is seldom divided, but if you wish to oblige two persons with it, it may be cut into two parts. The palate is also reckoned by some a delicate morsel. This is found on the under side of the roof of the mouth; it is a crinkled, white, thick skin, and may be easily separated from the bone by the knife by lifting the head up with your left hand.

There is also some good meat to be met with on the under side, covering the under jaw; and some nice gristly fat to be pared off about the ear, g.

There are scarcely any bones here to be separated, but one may be cut off at the neck, in the line fe, but this is a coarse part.

There is a tooth in the upper jaw, the last tooth behind, which, having several cells, and being full of jelly, is called the sweet tooth. Its delicacy is more in the name than in anything else. It is a double tooth, lies firm in its socket at the further end, but if the calf is a young one, may readily be taken out with the point of a knife.

A spare-rib of pork is carved by cutting out a slice from the fleshy part in the line a b. This joint will afford many good cuts in this direction, with as much fat as people like to eat of such strong meat. When the fleshy part is cut away, a bone may be easily separated from the next to it in the line d b c, disjointing it at c.

Half a Calf's Head Boiled.

In carving a haunch of venison, first out it across down to the bone, in the line de a, then turn the dish with the end a towards you, put in the point of the knife at c, and cut it down as deep as you can in the direction eb; thus cut, you may take out as many slices as you please, on the right or left. As the fat lies deeper on the left, between b and a, to those who are fond of fat, as most venison eaters are, the best flavored and fattest slices will be found on the left of the line c b, supposing the end a turned towards you. Slices of venison should not be cut thick nor too thin; and plenty of gravy should be given with them.

A tongue is to be cut across, in the line a, b, and a slice taken from thence. The most tender and juicy slices will be about the middle, or between the line ab, and the root. Towards the tip, the meat is closer and dryer. For the fat, and a kernel with that fat, cut off a slice of the root on the

right of the letter b, at the bottom next the dish. A tongue is often cut lengthways, as from e to d. A tongue is generally eaten with white meat, veal, chicken, or turkey; and to those whom you serve with the latter, you should give of the former.

A Brisket of Beef.

To those who like the upper side, and would rather not have the first cut or outside slice, that outside slice should be first cut off, quite down to the bone, in the direction c d. Plenty of soft, marrowy fat will be found underneath the ribs. If a person wishes to have a slice underneath, the joint must be turned up, by taking hold of the end of the ribs with the left hand, and raising it, until it is in the position as here represented. One slice or more may now be cut in the direction of the line a b, passing the knife down to the bone. The slices, whether on the upper or under side, should be cut thin, but not too much so.

Is

A Buttock of Beef

always boiled, and requires no print to point be cut off all round the buttock, that your friends out how it should be carved. A thick slice should may be helped to the juicy and prime part of it. but as it is a dish that is frequently brought to the This cut into, thin slices may be cut from the top; handsome and even. To those to whom a slice all table cold a second day. it should always be out round would be too much, a third of the round may be given, with a thin slice of fat. On one side there is a part whiter than ordinary, by some called the white muscle. A buttock is generally divided, and this white part sold separate as a delicacy, but it is by no means so, the meat being close and dry, whereas the darker colored parts, though apparently of a coarser grain, are of a looser texture, more tender, fuller of gravy, and better flavored; and men of discriminating palates ever prefer them.

A Fore-quarter of Lamb roasted.

This is a part always boiled, and is to be cut in the direction of a b, quite down the bone, but never help any one to the outside slice, which should be taken off pretty thick. The fat cut with this slice is a firm gristly fat, but a softer fat will be found underneath, for those who prefer it. A piece of Sirloin of Beef.

Whether the whole sirloin, or part of it only, be sent to table, is immaterial, with respect to carving it. The figure here represents part of the joint only, the whole being too large for families in general. It is drawn as standing up in the dish, in order to show the inside or under part; but when sent to table, it is always laid down, so as that the part described by the letter e lies close on the dish. The part c d then lies uppermost, and the line ab underneath.

The meat on the upper side of the ribs is firmer and of a closer texture than the fleshy part underneath, which is by far the most tender; of course, some prefer one part, and some another.

Before any one is helped to a part of this joint, the shoulder should be separated from the breast, or what is by some called the coast, by passing the knife under, in the direction egde. The shoulder being thus removed, a lemon or orange should be squeezed upon the part, and then sprinkled with salt where the shoulder joined it, and the shoulder should be laid on it again. The gristly part should next be separated from the ribs, in the line ƒ a. It is now in readiness to be divided among the company. The ribs are generally most esteemed, and one or two may be separated from the rest, in the line a b; or, to those who prefer the gristly part, a piece or two, or more, may be cut off in the lines h i, etc. Though all parts of young lamb are nice, the shoulder of a fore-quarter is least thought of; it is not so rich.

If the fore-quarter is that of a grass lamb and large, the shoulder should be put into another dish when taken off; and it is carved as a shoulder of mutton, which see.

A Fillet of Veal,

Which is the thigh part, similar to a buttock of beef, is brought to table always in the same form, but ronsted. The outside slice of the fillet is by many thought a delicacy, as being most savory; but it does not follow that every one likes it; each person should therefore be asked, what part he

A Roasted Pig.

A roasted pig is seldom sent to table whole, the head is cut off by the cook, and the body slit down the back and served up as here represented; and the dish garnished with the chaps and ears.

Before any one is helped, the shoulder should be separated from the carcass, by passing the knife under it, in the circular direction; and the leg separated in the same manner, in the dotted lines e de. The most delicate part in the whole pig is the triangular piece of the neck, which may be cut off in the line fg. The next best parts are the ribs, which may be divided in the line, a b, etc. Indeed, the bones of a pig of three weeks old are little less than gristle, and may be easily cut through, next to these, are pieces cut from the leg and shoulder. Some are fond of an ear, and others of a chap, and those persons may readily be gratified.

A Rabbit.

ing is the method: Turn the neck towards you, and cut two or three long slices, on each side the breast, in the lines ab, quite to the bone. Cut these slices from the bone, which done, proceed to take off the leg, by turning the goose up on one side, putting the fork through the small end of the leg bone, pressing it close to the body, which, when the knife is entered at d, raises the joint from the body. The knife is then to be passed under the leg in the direction d e. If the leg hangs to the carcass at the joint e, turn it back with the fork, and it will readily separate if the goose is young; in old geese, it will require some strength to separate it. When the leg is off, proceed to take off the wing, by passing the fork through the small end of the pinion, pressing it close to the body, and entering the knife at the notch e, and passing it under the wing, in the direction c, d. It is a nice thing to hit this notch c, as it is not so visible in the bird as in the figure. If the knife is put into the notch above it, you cut upon the neck-bone, and not on the wingjoint. A little practice will soon teach the difference; and if the goose is young the trouble is not great, but very much otherwise if the bird is an old one.

When the leg and wing on one side are taken off, take them off on the other side; cut off the apron in the line fe g, and then take off the merry-thought in the line i h. The neck-bones are next to be separated as in a fowl, and all other parts divided as there directed, to which I refer you.

order: the breast slices; the fleshy part of the The best parts of a goose are in the following wing, which may be divided from the pinion; the thigh-bone, which may be easily divided in the joint from the leg-bone, or drumstick, as it is called; the pinion, and next the side-bones. A Green Goose.

Is cut up in the same way, but the most delicate part is the breast and the gristle, at the lower part of it. A Pheasant.

The pheasant, as here represented, is skewered and trussed for the spit, with the head tucked under one of the wings, but when sent to table the skewers are withdrawn.

In carving this bird, the fork should be fixed in the breast, in two dots there marked. You have then the command of the fowl, and can turn it as you please; slice down the breast in the lines a b, and then proceed to take off the leg on the outside, in the direction d e, or in the circular dotted line b d, as seen in the figure "a boiled fowl," next page. Then cut off the wing on the same side in the line c d, in the figure above, and a h b, in the figure at the bottom of this column, which is lying on one side, with its back towards side, do the same on the other, and then cut off us. Having separated the leg and wing on one or separate from the breast-bone on each side of

the breast the parts you before sliced or cut down. In aking off the wing be attentive to cut it in the notch a, as seen in the print of the fowl, for if you cut too near the neck, as at g, you will find the neck-bone interfere. The wing is to be separated from the neck-bone. Next cut off the merrythought in the line f g, by passing the knife under it towards the neck. The remaining parts are to be cut up, as is described in the fowl, which

Bee.

A Partridge.

plate, fix your fork under the rump, and laying the edge of your knife in the line be e, and pressing it down lift up the tail or lower part of the back, and it will readily divide with the help of your knife in the line be c. This done, lay the croup or lower part of the back upwards in your plate, with the rump from you, and with your knife cut off the side-bones by forcing the knife through the rump-bone in the lines eƒ, and the whole fowl is completely carved.

The fowl is here represented as lying on its side, with one of the legs, a wing and a neck-bone taken off. It is cut up the same way, whether it be roasted or boiled. A roasted fowl is sent to table trussed like a pheasant (which see), except that instead of the head being tucked under one of the wings, it is, in a fowl, cut off before it is dressed. A boiled fowl is represented below, the leg-bones of which are bent inwards and tucked in within the belly, but the skewers are withdrawn prior to its being sent to the table. In order to out up a fowl, it is best to take it on your plate.

Having shown how to take off the legs, wings and merry-thought, when speaking of the pheasant, it remains only to show how the other parts are divided: k is the wing cut off, i the leg. When the leg, wing and merry-thought are removed, the next thing is to cut off the neck-bones described at . This is done by putting in the knife at g, and passing it under the long, broad part of the bone in the line g h, then lifting it up and breaking off the end of the shorter part of the bone which cleaves to the breast-bone. All parts being thus separated from the carcass, divide the breast from the back by cutting through the tender-ribs on each side, from the neck quite down to the vent or tail. Then lay the back upwards on your

Of a fowl, the prime parts are the wings, breast and merry-thought, and next to these the neckbones and side-bones; the legs are rather coarse; of a boiled fowl the legs are rather more tender, but of a chicken every part is juicy and good, and next to the breast the legs are certainly the fullest of gravy and the sweetest, and as the thigh-bones are very tender and easily broken with the teeth, the gristles and marrow render them a delicacy. Of the leg of a fowl the thigh is much the best, and when given to any one of your company it should be separated from the drum-stick at the joint (see the cut, viz., "a fowl," preceding column), which is easily done if the knife is introduced underneath in the hollow, and the thighbone turned back from the leg-bone.

A Turkey,

Roasted or boiled, is trussed and sent up to table like a fowl, and cut up in every respect like a pheasant. The best parts are the white ones the breast, wings and neck-bones. Merry-thought it has none; the neck is taken away, and the hollow part under the breast stuffed with forcemeat, which is to be cut in thin slices in the direction from the rump to the neck and a slice given with each piece of turkey. It is customary not to cut up more than the breast of this bird, and, if any more is wanted, to take off one of the wings. A Pigeon.