Leg Of Mutton

In carving a leg of mutton the best slices are obtained from the center, by cutting from 1 to 2; and some very good cuts are found on the broad end from 5 to 6. Some epicures prefer slices nearer the knuckle, but they are dry. The cramp-bone is a delicacy, and is obtained by cutting down to the bone at 4, and running the knife under it in a semicircular direction to 3. The fat so esteemed by many lies on the ridge 5. By turning over the meat some excellent slices are found, and can be cut lengthwise.


- A tongue should be carved as "thin as a wafer;" its delicacy depending in a great degree upon that. A well-cut tongue tempts the most fastidious; and this applies, in fact, to all kinds of roast and boiled meats. A chunk of beef we turn from with disgust - an artistic slice we enjoy. The center slices of the tongue are considered the best, and should be cut across at the line 1, and the slices taken from each side, with a portion of the fat which is at its root, if it is liked. The question should be asked.

Spiced Corned Beef

- To ten pounds beef, take two cups salt, two cupa molasses, two table-spoons saltpeter, one table-spoon ground pepper, one table-spoon cloves; rub well into the beef, turn every day, and rub the mixture in; will be ready for use in ten days.

How To Keep Hams After Curing

Cut hams in slices suitable for cooking, trim off the rind, and pack as compactly as possible in a stone jar; over the top pour melted lard, so as to completely exclude the air. When ham is wanted for use, scrape off the lard, remove a layer of meat, and always be particular to melt the lard and return it immediately to the jar. It will keep through the season.

A New Way To Smoke Hams

Smoke the barrel, in which the hams are to be pickled, by inverting it over a kettle containing a slow fire of hard wood, for eight days (keeping water on the head to prevent shrinking); in this barrel pack the hams, and pour over them, after it has cooled, a brine made in the proportion of four gallons of water, eight pounds of salt, five pints of molasses, and four ounces saltpetre, boiled and skimmed in the usual manner. They will be cured in eight or nine days, and they may be kept in the pickle for a year without damage.