[Modern cookery, in all its branches

the appearance of the living animal to which it has belonged not to be very uninviting. Even when the half of one only is sent to table, something of the same aspect remains, and as it is in every way improved, and rendered most easy to carve when boned * and rolled, we would recommend its being so prepared whenever it can be done without difficulty. Our engraving does not give a very flattering representation of it in that form, but having been dressed with the skin on, it was not quite so easily brought into handsome shape as if it had been freed from it ; yet we would nevertheless advise its being generally retained. When the head is served without being boned, it is carved across the cheek, in the line from a to b ; the part which in flavour and appearance resembles a sweetbread, and which is regarded as a delicacy, lies in the direction indicated by the letters c d. The flesh of the eye is another favourite morsel, which must be detached from the head by passing the point of the carving knife deeply round the eye-hole, in the circle marked e e. No. 14. a nAM. Strict economists sometimes commence the carving of a ham at the knuckle, and so gradually reach the choicer portion of it ; but this method is not at all to be recommended. It should be cut at once through the thick part of the flesh, quite down to the bone, in the line a b, and sliced very thin and evenly, without separating the fat from the lean. The decoration of the ham No. 14, is formed by leaving on it a portion of the rind at the knuckle in a semi-circle, and then trimming it into scollops or points at pleasure ; and the ornamental part of the top is formed from the fat which is pared away from the thick end and the edges. A paper ruffle, as will be seen, is wrapped round the bone of the knuckle. No. 15. a pheasant. This bird was formerly always sent to table with the head on, but ♦ This will be more easily accomplished by an experienced cook after the head has been boiled for half an hour and then allowed to cool ; but it should not be left until cold before it is altogether prepared for dressing. After the bones are removed, it should be laid on a clean cloth, and the inside sprinkled over or rubbed with a little salt, mace* and cayenne, well mixed together ; the tongue may be laid upon, and rolled up in it. It must be secured, first with a skewer, and then bound tightly round with tape. It should be boiled or stewed extremely tender ; and is excellent when just covered with good stock, and simmered for two hours, or when strong broth is substituted for this, and the bones are added to it. The head may be glazed, and served with rich brown gravy, or with the ordinary sauces if preferred ; and it may be eaten cold, with Oxford brawn sauce, wkich is compounded of brown sugar, vinegar, mustard, and salt, mixed to the taite, with the addition of oil when it is liked, xxxix