Meal

The cook must take care that the butcher divides the joints of the bones of all carcase-joints of mutton, lamb, veal, and pork, which may then be easily and handsomely separated; but the art of carving neatly depends less upon strength than skill. The fleshy joints should be helped in thin slices, and neatly and smoothly cut.

Poultry

In carving turkey, goose, duck, or wild fowl, there will be more prime pieces, if slices are taken from the breast, instead of making wings.

Fish

In helping fish, make use of a fish-knife, which is less liable to break the flakes, and contributes to the beauty of its appearance.

Beef - Sirloin

Cut off the outside slice quite down to the bone, in the direction-c d, and cut slices of a moderate thickness smoothly, and parallel with the first slice: or, cut thro the middle, quite down to the bone, in the direction of ab ; in either case, helping to a little fat. By some the inside is preferred, which must be cut across the inside of the bones.

Beef - Edgebone

With a properbeef-knife, cut off the outside slice beginning at a and ending at b. The soft fat which lies on the back of the bone below d, very much resembles marrow; the firm fat must be cut in thin horizontal slices, at the edge of the meat c. The upper part is most full of gravy, enriched with fat, and most tender; but the under side is sometimes preferred, because more lean and dry.

Beef- Brisket

The brisket is generally cut in neat slices, in the direction of a to by, quite down to the bone; but some like it cut in the direction of c to d. The fat of the upper side is most firm, and somewhat gristly; but that on the under side is softer and more delicate.

Mutton - Leg

Cut down quite to the bone, in the line of a b, which foes through the kernel called the pope's eye; help in deep thin slices forward to e. The back of the leg also furnishes some very fine slices; and must be cut in the direction of b to g. The fat lies in the direction of e e, and must be cut from e to f. To take out the cramp bone, pass the knife from d to c.

Mutton - Shoulder

The first cut is made in the hollow part, in the direc-tion a to b, quite down to the bone: when the hollow part isaUhelpedaway,some very delicate slices may be taken out of each side of the blade-bone, in the direction d to e. The best fat lies on the outer ridge, and is cut in thin slices in the direction g to f. There are two parts in the under side very full of gravy, and by many preferred to the upper side. One is, by a deep cut in the line g h, accompanied with fat; and the other all lean, in a line from I to k.