Is usually accompanied by apple sauce to correct the richness of the gravy.  The fleshy part is first cut in long slices, and the spare bones are then easily divided.

HAM.

[Illustration]

The usual method of carving the ham is by cutting down directly to the bone three or four thin slices in the direction 1, 2; then by passing the knife along the bone, you completely detach them, and give a due portion of fat to each.  If you wish to be more economical, you must begin at the knuckle and gradually work onward, leaving a better appearance than when cut in the middle.  A more extravagant method is by scooping a hole in the middle, and cutting circular slices round, on the principle of keeping the meat moist and retaining the gravy.  This is obviously a wasteful plan.

A SUCKING PIG.

Before it is sent to table, the head is removed and opened, and the body split in two, thus rendering it very easy to carve.  First separate the shoulders, then the legs from the body.  The triangular piece of the neck between the shoulders is reckoned the most delicate part, and the ribs the next best.  The latter are easily divided according to the number of guests, being commonly little more than gristle; there are choice bits also in the shoulders and thighs; the ear also is reckoned a delicacy.  The portion of stuffing and gravy must not be forgotten by the carver.

[Illustration]

* * * * *

POULTRY AND GAME.

Be careful first to have your proper carving-knife; and next to consider the number of the company.  If a small number, it will only be necessary in carving a goose, turkey, or cluck, to cut deep slices from each side of the breast, without winging the birds.  In a large party they must absolutely be cut up.

GOOSE

In carving a goose, the neck must be turned towards you, and the skin below the breast, called the apron, be removed in a semicircular direction, to enable you to reach the stuffing inside.  Some carvers choose to pour in a glass of port wine, or claret mixed with mustard, before beginning to cut up.  The slices first cut are on each side of the breast-bone, marked a, b.  Then, if required, the wing may be removed, by putting the fork into the small end of the pinion, and pressing it close to the body until you divide the shoulder-joint at 1, carrying the knife on as far as 2, and then separating by drawing the fork back.  The leg must be removed in the same manner in the direction 2, 3, and the thigh, which is by many considered the best part, must be separated from the inferior drumstick.  The merry-thought may be removed by raising it a little from the neck, and then passing the knife beneath, and the delicate neck-bones are taken off the same way.  The rump is looked on by epicures as a dainty.  After each plate has been supplied with the part asked for, a spoon must be introduced at the neck to draw out the proper portion of stuffing.