For roast beef without bones the same must be observed. Mark carefully that the vertebrae in the roast are chopped in two. Cut thin slices from the whole width of the roast, fat and all, and pour a little of the drippings over to make them juicy. Leg of veal, mutton or game is carved on one side, first beginning at the chump end of loin. Perpendicular and rather thick slices are carved. The English way is to cut horizontal and very thin slices. Venison is carved in slanting slices to keep the larded pieces together. In carving ham you begin at the middle and cut around the bone. To carve a saddle of lamb or veal or other meat requires some skill. Hold the meat with the fork and make deep cuts along the backbone, then place the knife in from below and shove it forward. In this way you carve the meat from the ribs. Make slanting slices. It is advisable to carve poultry in the kitchen. CARVING OF POULTRY IN THE KITCHEN. When poultry is the main course you cut larger pieces than if it were served in ragout, or with vegetables or as a side dish. Small birds, like quail or larks are served whole on toast and are not carved. Partridges, hazelhens, spring chickens and pigeons are cut in half when they are the main course. With a poultry shears they are cut lengthwise and the two halves placed together again and covered with a hot gravy. When they are a side dish, they are quartered and the backbones cut out. When they are fried, the breast is carved into 3 parts. Turkeys, ducks, geese, chickens, pheasants and woodcocks when fried are carved in the same way. The drumsticks or legs are cut around the hip joint and then the joint separated. The wings with some breast meat are cut off. The meat on the breast is carved from either side of the breastbone and cut into desirable pieces. When serving, place them together again to make the breast appear whole. The legs are also cut into two or three pieces and replaced before serving. TIME REQUIRED FOR BROILING, OR FOR FRYING IN A PAN WITH BUTTER, FAT OR BOTH, SMALL CUTS OF MEAT.