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 a good carver. When the merry-thought has been removed (which it may be by slipping the knife through at the point of the breast), and the neck-bones drawn out, the trunk may be turned over, and the knife thrust through the back-bone.

2673. Partridges.

Partridges are best carved by cutting off the breast, and then dividing it. But for more economical carving, the wings may be cut with a small breast slice attached.

2674. Woodc.o.c.ks.

Woodc.o.c.ks may be cut right through the centre, from head to tail.

Serve with each portion a piece of the toast upon which they come to table.

2675. Pigeons.

Pigeons may be carved as woodc.o.c.ks, or as partridges.

2676. Snipes.

Snipes may be carved the same as woodc.o.c.ks.

2677. Turkey.

Cut slices from each side of the breast down, to the ribs; the legs may then be removed, and the thighs divided from the drumsticks, which are generally tough; but the pinions of the wing are very good, and the white part of the wing is preferred by many to the breast. The stuffing is usually put in the breast; but when truffles, mushrooms, or oysters are put into the body, an opening must be made into it by cutting through the ap.r.o.n.

2678. Goose.

The ap.r.o.n must be cut off in a circular direction, when a gla.s.s of port wine, mixed with a teaspoonful of mustard, may be poured into the body or not. Some of the stuffing should then be drawn out, and, the neck of the goose being turned a little towards the carver, the flesh of the breast should be sliced on each side of the bone. The wings may then be taken off, then the legs. The other parts are carved the same as a fowl.

[A MAN'S OWN HOSE IS STILL THE BEST.]

2679. Ducks.

Ducks may be carved, when large, the same as geese; but when young, like chickens. The thigh joints, however, lie much closer into the trunk than those of fowls.

2680. Hares.

Hares should be placed with their heads to the left of the carver.