Lay the knife flat, and cut off the shoulder. The proper point for incision will be indicated by the position of the shoulder. A little lemon-juice may be squeezed over the divided part, and a little cayenne pepper, and the shoulder transferred to another dish, for the opposite end of the table. Next, separate the brisket, or short bones, by cutting lengthways along the breast. Then serve from either part as desired.

2625. Loin of Veal may be cut across through the thick part; or slices may be taken in direction of the bones. Serve pieced of kidney and fat with each plate.

2626. Fillet of Veal is carved as a round of beef (2619). The browned bits of the outside are esteemed, and should be shared among the company, with bits of fat and of force meat from the centre.

2627. Breast of Veal should be divided by cutting the brisket, or soft bones, the same as the brisket of lamb. When the sweetbread comes to table with the breast, a small piece should be served on each plate.

2628. Sucking-Pig should be sent to table in two halves, the head divided, and one half laid at each end of the dish. The shoulders and legs should be taken off by the obvious method of laying the knife under them, and lifting the joint out. They may be served whole, or divided. The ribs are easily divided, and are considered choice.

2629. Tongues are cut across, in thin slices.

2630. Calves' Heads are carved across the cheek, and pieces taken from any part that is come-at-able. The tongue and brain-sauce are served separate.

2631. Knuckle of Veal is carved by cutting off the outside pieces, and then obtaining good slices, and apportioning the fat to the lean, adding bits of the sinew that lie around the joint.

2632. Leg of Pork is carved as a ham, but in thicker slices: when stuffed, the stuffing must be sought for under the skin at the large end.

2633. Loin of Pork is carved the same as a loin of mutton.

2634. Spare-rib of Pork is carved by separating the chops, which should previously have been jointed. Cut as far as the joint, then return the knife to the point of the bones, and press over to disclose the joint, which may then be relieved with the point of the knife.

2635. Hams are cut in very thin slices from the knuckle to the blade.

2645. Hares should be placed with their heads to the left of the carver.

Slices may be taken down the whole length of the back; the legs, which, next to the back, are considered the best eating, may then be taken off, and the flesh divided from or served upon them, after the small bones have beer, parted from the thighs. The shoulders, which are not much esteemed, though sometimes liked by sportsmen, may be taken off by passing the knife between the joint and the trunk. When a hare is young, the back is sometimes divided at the joints into three or four parts, after being freed from the ribs and under-skin.