The first cut to be made in carving a fore-quarter of lamb is to separate the shoulder from the breast and ribs; this is done by passing a sharp carving knife lightly around the dotted line as shown by the figs. 3, 4 and 5, so as to cut through the skin, and then, by raising with a little force the shoulder, into which the fork should be firmly fixed, it will easily separate with just a little more cutting with the knife; care should be taken not to cut away too much of the meat from the breast when dividing the shoulder from it, as that would mar its appearance.  The shoulder may be placed upon a separate dish for convenience.  The next process is to divide the ribs from the brisket by cutting through the meat in the line from 1 to 2; then the ribs may be carved in the direction of the line 6 to 7, and the brisket from 8 to 9.  The carver should always ascertain whether the guest prefers ribs, brisket, or a piece of the shoulder.

[Illustration]

HAM.

The carver in cutting a ham must be guided according as he desires to practice economy, or have at once fine slices out of the prime part.  Under the first supposition, he will commence at the knuckle end, and cut off thin slices toward the thick and upper part of the ham.

To reach the choicer portion of the ham, the knife, which must be very sharp and thin, should be carried quite down to the bone through the thick fat in the direction of the line from 1 to 2.  The slices should be even and thin, cutting both lean and fat together, always cutting down to the bone.  Some cut a circular hole in the middle of a ham gradually enlarging it outwardly.  Then again many carve a ham by first cutting from 1 to 2, then across the other way from 3 to 4.  Remove the skin after the ham is cooked and send to the table with dots of dry pepper or dry mustard on the top, a tuft of fringed paper twisted about the knuckle, and plenty of fresh parsley around the dish.  This will always insure an inviting appearance.

Roast Pig.—­The modern way of serving a pig is not to send it to the table whole, but have it carved partially by the cook; first, by dividing the shoulder from the body; then the leg in the same manner; also separating the ribs into convenient portions.  The head may be divided and placed on the same platter.  To be served as hot as possible.

A Spare Rib of Pork is carved by cutting slices from the fleshy part, after which the bones should be disjointed and separated.

A leg of pork may be carved in the same manner as a ham.

[Illustration:  HAUNCH OF VENISON]

HAUNCH OF VENISON

A haunch of venison is the prime joint, and is carved very similar to almost any roasted or boiled leg; it should be first cut crosswise down to the bone following the line from 1 to 2; then turn the platter with the knuckle farthest from you, put in the point of the knife, and cut down as far as you can, in the directions shown by the dotted lines from 3 to 4; then there can be taken out as many slices as is required on the right and left of this.  Slices of venison should be cut thin, and gravy given with them, but as there is a special sauce made with red wine and currant jelly to accompany this meat, do not serve gravy before asking the guest if he pleases to have any.