A fore-quarter of lamb consists of a shoulder, the breast, and the ribs, and, alas! when the carver has to dissect it! If a lady is obliged to carve this joint, she must first place her knife upon the shoulder, draw it through horizontally, [and then A PORE-QUARTER OP LAMB. remove the joint whole, placing it on a separate dish, which is held for its reception. She must then cut off the breast and 94 HOUSEHOLD. separate the ribs (see cut); but the cook should always cut off the shoulder, and leave it on the joint. The hind-quarter consists of a leg and loin. A fillet of veal is cut in horizontal slices like a round of FILLET OF VEAL. beef; they must not be too thin. The stuffing in the centre is taken out and helped with a spoon. BREAST OF VEAL. In a breast of veal the ribs should be first separated from the brisket, after which either or both may be sent round. A calf's head must be cut down the centre in rather thin slices on each side. The meat round the eye is scooped out; HALF OF CALF^S HEAD. it is considered a delicacy. A small piece of the palate and accompanying sweetbread must be sent on each plate. Roast pork is never seen at dinner parties, but is occasion- ally served at a family dinner. HOUSEHOLD. *95 The leg is carved like a leg of mutton, but the slices should be thicker and not so large. A ham may be cut in three ways — ist. By beginning at the knuckle, which must be turned towards your left hand and cut in a slanting direction; or at the thick end, which is then turned towards your left; or in the ordinary manner, like a leg of mutton, beginning in the centre. The slices must be as thin and delicate as you can possibly cut them. One slice is given as accompaniment to fowl or veal. A rabbit has the legs and shoulders removed with a sharp- BOILED BABBIT. pointed knife, then the back is broken into three or four pieces at the joints. Hare is thus carved: First, take off the legs. Cut two long thin slices off each side of the back B to A; then take off the shoulders, and break the back [into four pieces with the fork. Cut off the ears, insert the point of the knife exactly in the centre of the palate^ and drawing it to the nose, split the head 96 HOUSEHOLD. in two. But when only a small portion of the hare is eaten, and it is only served at second course, it is more elegant for a lady to help a portion of the side with a spoon, as we have often seen done. The best parts of a hare are the slices from the back, the head, and ears. But ladies never eat the two latter. They should be sent to any gentleman guest who is known to be an epicure. A chicken is carved thus: Take off the wings, cut slices from the breast, take off the merrythought and side ! bones. The liver wing is the best part of the chicken after the breast; BOAST FOWL. BOILED TURKEY. but you should help the breast first, then both wings. If you have many to help, manage to reserve a slice of white meat to send with the legs and sides. A partridge is carved like a fowl; so is a pheasant. A pigeon is cut in halves right down the middle, and half is sent at once to the guest. A snipe is treated in the same way. Very small birds are sent whole.

AI-modernized reading of the original text

A fore-quarter of lamb consists of a shoulder, the breast, and the ribs, and, alas! when the carver has to dissect it! If a lady is obliged to carve this joint, she must first place her knife upon the shoulder, draw it through horizontally, [and then A FORE-QUARTER OF LAMB. remove the joint whole, placing it on a separate dish, which is held for its reception. She must then cut off the breast and separate the ribs (see cut); but the cook should always cut off the shoulder, and leave it on the joint. The hind-quarter consists of a leg and loin. A fillet of veal is cut in horizontal slices like a round of FILLET OF VEAL. beef; they must not be too thin. The stuffing in the centre is taken out and helped with a spoon. BREAST OF VEAL. In a breast of veal the ribs should be first separated from the brisket, after which either or both may be sent round. A calf's head must be cut down the centre in rather thin slices on each side. The meat round the eye is scooped out; HALF OF CALF'S HEAD. it is considered a delicacy. A small piece of the palate and accompanying sweetbread must be sent on each plate. Roast pork is never seen at dinner parties, but is occasionally served at a family dinner. *95 The leg is carved like a leg of mutton, but the slices should be thicker and not so large. A ham may be cut in three ways — ist. By beginning at the knuckle, which must be turned towards your left hand and cut in a slanting direction; or at the thick end, which is then turned towards your left; or in the ordinary manner, like a leg of mutton, beginning in the centre. The slices must be as thin and delicate as you can possibly cut them. One slice is given as accompaniment to fowl or veal. A rabbit has the legs and shoulders removed with a sharp- BOILED RABBIT. pointed knife, then the back is broken into three or four pieces at the joints. Hare is thus carved: First, take off the legs. Cut two long thin slices off each side of the back B to A; then take off the shoulders, and break the back [into four pieces with the fork. Cut off the ears, insert the point of the knife exactly in the centre of the palate, and drawing it to the nose, split the head in two. But when only a small portion of the hare is eaten, and it is only served at second course, it is more elegant for a lady to help a portion of the side with a spoon, as we have often seen done. The best parts of a hare are the slices from the back, the head, and ears. But ladies never eat the two latter. They should be sent to any gentleman guest who is known to be an epicure. A chicken is carved thus: Take off the wings, cut slices from the breast, take off the merrythought and side ! bones. The liver wing is the best part of the chicken after the breast; BOAST FOWL. BOILED TURKEY. but you should help the breast first, then both wings. If you have many to help, manage to reserve a slice of white meat to send with the legs and sides. A partridge is carved like a fowl; so is a pheasant. A pigeon is cut in halves right down the middle, and half is sent at once to the guest. A snipe is treated in the same way. Very small birds are sent whole.

The housekeeper's companion