Lay a sirloin of beef with the tenderloin down, and the thick end towards the left hand of the person who carves.

A loin of veal or a quarter of lamb, with the thick edge toward the carver, and the inside uppermost. A leg of veal, with the inside up, and the thick end toward the right hand. A leg of mutton or lamb in the same way. A fore quarter of lamb or a breast of veal, with the outside up, and the thick edge toward the carver. A ham, with the outside up, and the thick end toward the right hand. * A turkey or goose upon the back, with the neck toward the left hand. Fowls on the back, and if there is more than one, with the legs toward the carver.

The appearance of a fowl or turkey when on the table, depends much on its having been handsomely skewered-