The _other_ way is, to cut across, near the middle of the ham, quite down to the bone, and then to take off thin slices each way. TONGUE.—A tongue is to be cut _across_ towards the thickest end; slices taken from that part, both ways, are the most tender and juicy; towards the tip of the tongue, the meat is hardest and dryest. For the fat and kernel, cut off a slice from the lower side of the root. SUCKING PIG.—The head and collar is usually cut off, and the carcase slit down the back into two equal parts; the head being also divided and laid at each end, and the ears on each side. But if the pig be sent up whole, before any one be helped, the shoulders and legs should be separated from the body, and the ribs divided into two or more parts; the shoulders may each be divided into two or more parts, also; and nice slices may be taken from the gammon and fleshy parts. The ribs are very delicious, but the collar and neck are most esteemed; the chaps are also much approved by many. VENISON.—_The Haunch._ First make a deep incision across, down to the bone, towards the knuckle end, to let out the gravy; then turn the broad end towards you, and take off thinnish deep slices, _lengthwise_, from the cross cut to the end. The fat, which is the most delicious part, lies, as in a shoulder of mutton, in the round prominent part, which, when the broad end is towards you, will be on the left side. Give some of this, and also some of the gravy, with each slice. HARE.—The best and readiest way to cut up a hare, is to put the point of the knife under the point of the shoulder, and cut all the way down to the rump, on both sides of the back at equal distances from the back-bone, dividing the body into three parts; the middle or back may then be cut across the spine, into four or more pieces. These are by far the most tender and delicate, and the fullest of gravy. The shoulders or wings must be taken off in a circular direction, and the legs may be easily separated from the belly. The shoulders and legs may each be divided. The pieces of the back, and the fleshy parts of the shoulders and legs, should be given with a spoonful of the stuffing and gravy to those most respected. This method can only be practised when the Hare is young. If it be old, do not endeavour to divide it lengthwise, but put the knife between the leg and back, and give it a turn inwards, at the joint, which you must try to hit.—A nice cut or two may then be taken from each side of the back-bone;—then divide the back into parts, and take off the wings, which are called the sportsman’s pieces. When all are helped, cut off the head, and separate the ears, close to the roots, which some may approve; then with your knife divide the upper from the lower jaw, and laying the upper one flat on your plate, enter the point of your knife in the centre near the back of the skull, and divide it in two. The head and brains are liked by some.