large joint, the slice may be divided. Cut some fat from the sides.
Ham may be cut three ways; the common method is, to begin in the middle, by long slices from a to b, 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 top of the ham as at c, and with a sharp knife enlarging that by cutting successive thin circles: this preserves the gravy, and keeps the meat.
The last and most saving way is, to begin at the hock end (which many are most fond of), and proceed onwards.
Ham that is used for pies, &c. should be cut from the under side, first taking off a thick slice.
Sucking Pig.—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 a shoulder from the carcass on one side, and then the leg, according to the direction given by 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-end, between the shoulders.
Goose.—Cut off the apron in the circular line a, b, c, in the figure opposite the last page; and pour into the body a glass of port wine, and a large tea-spoonful of mustard, first mixed at the sideboard. Turn the neck end of the goose towards you, and cut the whole breast in long slices from one wing to another; but only remove
