FOEE=QUAKTER OF LAMB. 596 CAKVING LOIN OF MUTTON. LOIN OF MUTTON.— The most economical way of carvinpj a loin of mutton is to carve it like a saddle, by taking slices along the line A b. The end can be cut off before roasting, and will make a good stew. When carved in this way, how- ever, tell the butcher not to joint the meat, as each chop makes a gash that lets out the gravy. When the loin is jointed it is too oft- en served up in irregular chops, which are only half picked, and as much of the meat is wasted as is eaten. When it is jointed it is cut as indicated by the line c to D- LEQ OF PORK.— Carve this like a leg of mutton, by cutting sharply down to the bone in the direction of A to B. Serve a piece of crackling with each slice. When the leg is stuffed ask if stuffing is liked, as many persons object to the flavor of onions. The best way to serve sage and onion stuffing, is sejDarately in a sauce tureen. Also serve apple sauce, and some very hot gravy with it. LOIN OF PORK This should be properly jointed before cooking, and the crackling should be scored. Then carve from A to B, dividing it into neat and even chops. Stuf- fing is best served sepa- rately, as well as good hot gravy in tureens. Give a piece of crackling with each help. HAM.— The carver must judge whether he wishes to be guided by economy, or to get the prime slices at once. On the former plan he will begin at the knuckle end c to d, and work gradually back LEG OF PORK. CARVING 597 into the ham, cutting off thin even slices, and leaving the knuckle bone bare. On the other plan he will begin by cut- ^ ting at A to B, and carve thin, wedge shaped slices, going clear to the bone, and working on the side away from the knuckle. The knife should be very sharp and thin, and the ex- perienced carver prefers one which has been worn down narrow as well as thin. A third plan is to cut a circular hole at the top e, and slice pieces off inside the hole, gradually enlarging the circle, but the other plans are generally considered preferable. Send ham. to the table with the knuckle or- namented with a paper frill, as shown in our illustration, if con- venient. SUCKING PIG. — This is usually sent to the table as snown m our illustration. First cut off the shoulder by bringing the knife round as shown by the dotted line A, b, c. Then cut off the hind leg by cutting as shown by the dotted line A, b, c. The ribs can now be easily cut down in the direction D to E. The other half is, of course, carved in the same way. The pig is some- times sent to the table whole In that case first cut off the head. Then cut directly down the center of the back from neck to tail, dividing the pig in two. Then proceed as above. A sucking pig is considered delicious eat- ing, but different parts are variously esteemed, and the carver should consult the preferences of his guests. Give a portion of the crack- ling to each one. HAUNCH OF VENISON.— The manner of carving this is identi- cal with that of a haunch of mutton. See the explanation given for that. NECK OF VENISON.— A neck if it is kept just long enough, but not too long, is equal to a haunch. The neck, however, should ROAST PIG. 598 CARVINa BOILED BABBIT.

AI-modernized reading of the original text

FOEE=QUAKTER OF LAMB. LOIN OF MUTTON. LOIN OF MUTTON.— The most economical way of carving a loin of mutton is to carve it like a saddle, by taking slices along the line A b. The end can be cut off before roasting, and will make a good stew. When carved in this way, however, tell the butcher not to joint the meat, as each chop makes a gash that lets out the gravy. When the loin is jointed it is too often served up in irregular chops, which are only half picked, and as much of the meat is wasted as is eaten. When it is jointed it is cut as indicated by the line c to D- LEQ OF PORK.— Carve this like a leg of mutton, by cutting sharply down to the bone in the direction of A to B. Serve a piece of crackling with each slice. When the leg is stuffed ask if stuffing is liked, as many persons object to the flavor of onions. The best way to serve sage and onion stuffing, is separately in a sauce tureen. Also serve apple sauce, and some very hot gravy with it. LOIN OF PORK This should be properly jointed before cooking, and the crackling should be scored. Then carve from A to B, dividing it into neat and even chops. Stuffing is best served separately, as well as good hot gravy in tureens. Give a piece of crackling with each help. HAM.— The carver must judge whether he wishes to be guided by economy, or to get the prime slices at once. On the former plan he will begin at the knuckle end c to d, and work gradually back LEG OF PORK. into the ham, cutting off thin even slices, and leaving the knuckle bone bare. On the other plan he will begin by cut- ^ ting at A to B, and carve thin, wedge shaped slices, going clear to the bone, and working on the side away from the knuckle. The knife should be very sharp and thin, and the experienced carver prefers one which has been worn down narrow as well as thin. A third plan is to cut a circular hole at the top e, and slice pieces off inside the hole, gradually enlarging the circle, but the other plans are generally considered preferable. Send ham. to the table with the knuckle ornamented with a paper frill, as shown in our illustration, if convenient. SUCKING PIG. — This is usually sent to the table as snown m our illustration. First cut off the shoulder by bringing the knife round as shown by the dotted line A, b, c. Then cut off the hind leg by cutting as shown by the dotted line A, b, c. The ribs can now be easily cut down in the direction D to E. The other half is, of course, carved in the same way. The pig is sometimes sent to the table whole In that case first cut off the head. Then cut directly down the center of the back from neck to tail, dividing the pig in two. Then proceed as above. A sucking pig is considered delicious eating, but different parts are variously esteemed, and the carver should consult the preferences of his guests. Give a portion of the crackling to each one. HAUNCH OF VENISON.— The manner of carving this is identical with that of a haunch of mutton. See the explanation given for that. NECK OF VENISON.— A neck if it is kept just long enough, but not too long, is equal to a haunch. The neck, however, should [illustration: Roast Pig] [illustration: Boiled Rabbit]

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