Sucking Pig

The cook should send a roast pig to table as displayed here, garnished with head and ears, carve the joints in the direction shown by the lines in the diagram, then divide the ribs, serve with plenty of sauce; should one of the joints be too much it maybe separated: bread sauce and stuffing should accompany it. An ear and the jaw are favourite parts with many people,

Hare

Cut slices from b to A of moderate thickness. When the hare is young you can, after removing the shoulders and legs cut across the hack, and divide it into several pieces; this is not practicable with a full-grown hare, unless it is boned, the shoulders and legs are easily removed by placing the knife between them, and turning them back, the joint will disclose itself and can then be separated. The head should not be removed until the last, divide it from the neck, remove the lower jaw, then cut through the division which appears from the nose to the top of the skull and lay it open. The stuffing should be given with whatever portion may be helped. Roast Rabbits are carved in the same manner.

Hare.

Boiled Rabbit

Remove the legs and shoulders, they very easily separate, divide the hack into two parts, and by holding the fork firmly in the back, and passing the knife underneath near the middle and bending it back, this is accomplished readily. The most tender part is on the loins, the meat there is of a very delicate flavour, liver should be helped with it.

Boiled Rabbit.