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4. _Knuckle of Veal._

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A knuckle of veal cuts in neat slices only in one direction, viz.: from _a_ to _b_. The line _d_, _c_, divides two bones, which it is necessary to separate in order to get at the best marrowy fat portion--also cut asunder the knuckle bones.

5. _Roasted Breast of Veal._

[Ill.u.s.tration]

Cut to the left on the first line _d_, _c_; then cross from _c_ to the most distant _a_. The lines _a_, _d_, _a_, _d_, &c., represent the directions in which the brisket, or gristly part should be divided; _d_, _c_, show the course of the ribs, and _e_ is the sweetbread.

6. _A Spare Rib._

[Ill.u.s.tration]

Cut out first a slice from the fleshy portion, following the line _a_, _b_. This will give a due proportion of fat and lean. After this part is taken away, the bone lying in the direction _d_, _b_, _c_, should be separated, breaking it off at the joint, _c_.

7. _Saddle of Mutton._

[Ill.u.s.tration]

Cut long thin slices from the tail to the end, viz.: from _a_ to _b_, beginning close to the back bone. If a large joint, the slice may be divided. Cut some fat from the sides.

8. _Pig._

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The cook usually divides the body before it is sent to the table, and garnishes the dish with the jaws and ears. The first thing is to separate the shoulder from the carca.s.s on one side, and then the leg, according to the direction given by the dotted line _a_, _b_, _c_. The ribs are then to be divided into about two helpings, and an ear or jaw presented with them, and plenty of sauce. The joints may either be divided into two each, or pieces may be cut from them. The ribs are reckoned the finest part, but some people prefer the neck, and between the shoulders.

9. _Half a Calf's Head, boiled._

[Ill.u.s.tration]

Be careful and get a young one, as they look much handsomer served up, and besides are more tender. First cut in the direction _c_, _b_. The throat bread is considered the choicest part; it lies in the fleshy portion, near the termination of the jaw-bone, and the line _c_, _d_, shows the direction to cut into it. On the under part of the lower jaw there is some very nice meat; and about the ear, _g_, some fat rather gristly, but highly esteemed. The part near the neck is very inferior.

Sometimes the bone in the line _f_, _e_, is cut off, but this is a coa.r.s.e part. The sweet tooth is quite a delicacy--it lies back of all the rest, and, in a young calf, is easily extracted with the knife. Many like the eye, which you must cut out with the point of your knife, and divide in two. Under the head is the palate, which is reckoned a nicety.

10. _Leg of Mutton._

[Ill.u.s.tration]

A leg of wether mutton, (which is best flavored) may be known at the market by a round lump of fat at the edge of the broadest part, a little above the letter _a_. The best part is midway between the knuckle and farther end. Begin to help there, by cutting thin slices to _b_. If the outside is not fat enough, help some from the side at the broad end, in slices from _e_ to _f_. This part is most juicy, but many prefer the knuckle, which, in fine mutton, will be very tender, though dry. There are very fine slices in the back of the leg--turn it up, and cut the broad end, not in the direction you did the other side, but lengthwise.

To cut out the cramp bone, take hold of the shank (which should be previously wound round with half a sheet of fool's-cap paper) with your left hand, and cut down to the thigh bone at _g_, then pa.s.s the knife under the cramp bone, in the direction _g_, _d_.

11. _Ham._

[Ill.u.s.tration]

Ham may be cut three ways; the common method is to begin in the middle, by long slices from _b_ to _c_, from the centre, through the thick fat.

This brings to the prime at first, which is likewise accomplished by cutting a small round hole on the top of the ham, as at _a_, and with a sharp knife enlarging that, by cutting successive thin circles--this preserves the gravy, and keeps the meat moist. The last, and most saving way, is to begin at the hock end, (which many are most fond of,) and proceed onward. Ham that is used for pies, &c., should be cut from the under side.

12. _Fore Quarter of Lamb._

[Ill.u.s.tration]

Separate the shoulder from the breast and ribs, by pa.s.sing the knife under, in the direction of _a_, _b_, _c_, and _d_. Be careful to keep it towards you horizontally, to prevent cutting the meat too much off the bones. If gra.s.s lamb, the shoulder being large, put it into a another dish. Squeeze the juice of half a Seville orange or lemon on the other part, and sprinkle a little salt and pepper; then separate the gristly part from the ribs, in the line _e_, _c_, and help either from that or from the ribs, as may be chosen.

13. _Haunch of Venison._

[Ill.u.s.tration]

First cut it down to the bone, in the line _d_, _c_, _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 _c_, _b_. 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 too thick nor too thin, and plenty of gravy given with them.

14. _Round of Beef._

This is cut in the same way as a fillet of veal. It should be kept even all over. When helping the fat, be careful not to hack it, but cut it smooth. A deep slice should be taken off before you begin to help, as directed in the edge-bone.

15. _Brisket of Beef._

This must be cut lengthwise, quite down to the bone, after separating the outside or first slice, which must be cut pretty thick.

16. _Leg of Pork._

This joint is sent to the table, whether boiled or roasted, as a leg of mutton, roasted and cut up in the same manner. The close firm flesh about the knuckle is by many reckoned best.

17. _Haunch of Mutton._

This is formed by the leg and part of the loin, cut so as to resemble a haunch of venison, and is to be helped at table in the same manner.

18. _Goose._

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