A HAM.—­Begin in the middle of a ham; cut across the bone, and take thin slices from either side.

A GOOSE.—­A goose is carved nearly as a turkey, only the breast should be cut in slices narrow and nearly square, instead of broad, like that of turkey; and before passing the knife to separate the legs and wings, the fork is to be placed in the small end of the leg-bone or pinion, and the part pressed close to the body, when the separation will be easy.  Take off the merrythought, the neck-bones, and separate the leg-bones from the legs, and the pinions from the wings.  The best parts are the breast, the thigh-bones, and the fleshy parts of the wings.

A PIG.—­If the pig be whole, cut off the head, and split it in halves along the back-bone.  Separate the shoulders and legs by passing the knife under them in a circular direction.  The best parts are the triangular piece of the neck, the ribs, legs and shoulders.

A FILLET OF VEAL.—­This is the thick part of the leg, and is to be cut smooth, round and close to the bone.  Some prefer the outside piece.  A little fat cut from the skirt is to be served to each plate.

MUTTON.—­A saddle of mutton is the two loins together, and the back-bone running down the middle to the tail.  Slices are to be cut out parallel to the back-bone on either side.

In a leg of mutton, the knife is to be entered in the thick fleshy part, as near the shank as will give a good slice.  Cut towards the large end, and always to the bone.

INDEX.

                    Page
  Advice, General, 3 to 8
  Alamode Beef, 49
  Apple Pie, 67
  Apple Pudding, 63
  Apple Water, 82
  Arrow-root Jelly, 31
  Ashes, Care of, 16
  Ashes for Land, 13
  Asparagus, 34

  Balm of Gilead, 28
  Batter Pudding, 61
  Beans and Peas, cooked, 51
  Bed-bug Poison, 10
  Beef, cooked, 48
  Beef, corned, 40
  Beef, salted, 40
  Beef Soup, 48
  Beef Tea, 32
  Beer, 86
  Bees, Sting of, 29
  Bird’s Nest Pudding, 63
  Bleeding Wounds, 26
  Blisters of Burns broken, 29
  Bottles of Rose-water, 14
  Bottles, Vials, &c., 14
  Brass Andirons, &c., 11
  Brass Kettles, 11
  Brasses in Summer, 16
  Bread, Yeast, &c., 76 to 80
  Bread Pudding, 62
  Brine, 40, 41, 42
  Britannia Ware, 10
  Brooms, 17
  Broth, 49
  Bruises, 36
  Buffalo’s Tongue, 43
  Burdock Leaves, 37
  Burns, 28
  Butter, 15

  Cabbages, 34
  Cakes, 70 to 76
  Calf’s-foot Jelly, 31
  Calf’s Head, 47
  Cancers, 26
  Canker, 28
  Carpets, 11
  Carrot Pie, 67
  Castor Oil, boiled, 29
  Catsup, 35
  Celery, 35
  Cement, 19
  Cheapest Pieces of Meat, 43 to 46
  Cheeses, 14, 86
  Cherry Pie, 67
  Cherry Pudding, 63
  Chickens, 53
  Chicken Broth, 55