Cookery for every household

Knuckle of Veal. — Carve in the same way as a leg of mutton. PORK Leg of Pork. — Carve in the same way as a leg of mutton, serving a piece of the crisp fat and a small quantity of stuffing, if there is any, to each person. Loin of Pork. — Carve in the same way as a loin of mutton, separating the cutlets between the bones. Sucking Pig. — This is generally sent to table cut in two down the centre, with the head cut off and a piece laid at each side. The four legs should first be cut away from the carcase, and then the ribs separated into small cutlets. It is all good, it is entirely a matter of choice which part is served. Ham. — If the ham is sent to table whole, the thickest part should be placed towards the outer side of the dish. Take a very sharp knife, and make an incision through the thickest part and right down to the bone. Continue cutting in very - thin slices towards both ends of the ham, and serve a fair amount of fat with each portion. A more economical way of carving a ham is to commence at the knuckle end, and cut off thin slices, working towards the thicker part. When ; the bone begins to look unsightly, it can be sawn off. THE ART OF CARVING GAME AND POULTRY Fowl (Roast or Boiled). — The fowl should be placed on the dish with the legs to the left-hand side. Insert the fork deeply across the breast bone, so that it takes a firm hold. First remove the wing on the side nearest you by cutting through the skin and shaving off a thin slice of the breast towards the wing joint. Then with the ppoint of the knife sever the joint from the carcase. Next remove the leg on the same side, by making a downward cut between the thigh and the body. Bend the leg over, and sever the joint with the oint of the knife. Now cut the meat from the breast in thin slices, and the whole length of the bird. The fork should never be moved from its original position, and the necessary carving should be finished before beginning to serve. If the family is small, and the whole fowl is not required, the second side may be left, and if the bare pieoe of carcase is cut away, and the half fowl served bone downwards on a dish with a nice garnish of parsley or salad, it will be quite presentable again. If, however, the whole fowl is required, remove the wish bone from the neck in front of the breast bone, by inserting the point of the knife at that end, and cutting down by dotted lines. Then turn the bird round, and carve the second side in exactly the same way as the first. Finally turn the carcase over, and remove the oyster, a small dark portion which lies near the centre of the side bones. The wing and the breast are considered the finest parts. Turkey. — This is carved in very much the same way as a fowl, only if it is large, and the whole is not required, it is usual to commence with the breast, and to cut slices from that before removing the legs and wings. When the legs are cut off, they should be divided in two at the joint, and then cut in slices, as they make too large portions by themselves. If the bird is stuffed, a small quantity of the forcemeat should be served with each portion. Goose. — Serve the bird with the neck at the lefthand side of the dish. As the breast is the best part, it is usual to carve this first, and not to use