_The Leg._ When boiled, it should be served up lying on its back; but when roasted, with the back upwards. Cut into the hollow part a little distant from the knuckle, through the pope’s-eye, quite to the bone, and take out thin deep slices towards the thickest part. The back of the leg affords some nice slices at the thick end, which must be cut out the long way of the joint.—Slices of fat may also be taken from the under side, or back part of the leg, in the same direction. Some prefer the knuckle part, which, though dry, is full of jelly and very nutricious. The cramp-bone forms a slight prominence at the back of the leg, near the shank, and may be cut out by passing the knife round it. As this is a heavy joint, some writing paper should be wrapped round the shank, to enable the carver the better to turn it up, with his left hand. _The Haunch_, is to be carved in the same manner as venison. _The Saddle_, is the two loins together. Cut out long thin slices on each side of the chine-bone, from the tail to the end. If any person like a part of the tail, it may be readily divided, the joints being about an inch apart. Rich gravy is found in the cut along the chine-bone, where the incision has been made. _The Loin_ may be carved the same way; or it may be cut the other way, in the direction of the bones. LAMB.—_The Fore-quarter._ Separate the shoulder from the ribs or breast, (by some called the crust or scoven,) taking care not to leave the bones bare. Then squeeze half a lemon or Seville orange, rub a slice of butter, and sprinkle a little pepper and salt over the ribs, and replace the shoulder for a few moments; after which, put the shoulder on another dish; and proceed to divide the neck from the breast, where the bones have been previously broken; then separate the gristly part from the breast, the whole length, and give a little of the gristle with each bone of the breast or neck, as may be chosen. If any part of the breast is to be put by to be eaten cold, let it be sprinkled while hot, with chopped parsley. All parts of young lamb are nice, but the shoulder of a fore-quarter is the least approved. It is to be carved as mutton. _The Hind-quarter_, is usually divided into the leg and loin, and is to be carved as mutton. The close firm flesh about the knuckle is reckoned the best. PORK.—_The Leg_, whether roasted or boiled, is sent to table with the back upwards, like a leg of mutton roasted: it is to be carved as mutton. A HAM may be carved three several ways; viz. The _first_ and most common way is to cut off the hock, and then to take off thin slices, in a circular manner, round the bone, towards the thick part and proceed as with venison. This is the most economical way. The _second_ way is to cut a round hole in the top of the ham with a sharp pointed knife, and to enlarge the circle by cutting out thin slices. This is a good way, as it keeps the meat moist, and preserves the gravy.