Mutton - Haunch

Is carved like venison

Venison - Haunch

Cut it across down to the hone, in the line a, b, c; and putting in the knife at b, cut in the line b, d. The fat lies between d and a, and should be properly proportioned.

Veal - Fillet

Many persons are fond of the outside slice of this joint, which should be cut thin and even from ato c; at the same time help to a little of the fat and situfting, which lies under b: to 1 make the fillet look hand-some, all the succeeding slices should be cut parallel with the first.

Veal - Breast

Divide the brisket from the ribs, and help a little of the sweetbread to either.

Calfs Head

Cut slices from a to b, letting the knife go close to the bone; the throat sweetbread lies in the fleshy part, at the neck end c, and slices should be helped from c to d with the other part. As the eye is reckoned a dainty, it should be neatly cut out with the point of the knife, and divided in two. On taking off the jawbone some fine lean will be found, and under the head is the palate, which is also highly liked.

Pork - Leg

Is carved exactly as the leg of mutton.

Pork - Sparerib

Cut slices out of the thick part .at the bottom of the bones, and when the fleshy parts are all done, separate and help the bones.

Ham

Ham may be cut three ways: having cut off the hock at e, take thin circular slices all round the bone to c, and afterwards carve it in the same manner as venison : or, cut down to the bone in the line a, b, and take thin slices each way: or, with the point of the knife cut a small round hole at c, and continue to cut it in thin circular slices.

Pig

Separate the shoulder and leg in the line a, b, c, and divide the ribs, which are reckoned the finest part; although many prefer the neck end, and even the legs: the ear and jaw are counted delicacies, and should also be offered, with plenty of sauce, and a spoonful of the force or stuffing.

Lamb - Fore-Quarter

Separate the shoulder from the breast and ribs, in the line a, b, c, d, without cutting too much meat from the bones; squeeze a little Seville orange or lemon, and sprinkle a little white pepper and salt: separate the gristly part of the ribs in the line e, c, and help from the part chosen.

Hare, Or Babbit

Put the point of the knife under the shoulder at a, and cut all the way down to the rump in the line a, b; do the same on the other side: cut the back into four, which, with the legs, are the parts most esteemed. Cut off the shoulder in the line ct d, a; and cut the head in two : help to the part approved, with a little stuffing and gravy to each.