separate the ribs from the brisket.----CALF'S HEAD has a great deal of meat upon it, if properly managed. Cut slices from _a_ to _b_, letting the knife go close to the bone. In the fleshy part, at the neck end _c_, there lies the throat sweetbread, which you should help a slice of from _c_ to _d_ with the other part. Many like the eye, which must be cut out with the point of a knife, and divided in two. If the jaw-bone be taken off, there will be found some fine lean. Under the head is the palate, which is reckoned a nicety; the lady of the house should be acquainted with all things that are thought so, that she may distribute them among her guests.----SHOULDER OF MUTTON. This is a very good joint, and by many preferred to the leg; it being very full of gravy, if properly roasted, and produces many nice bits. The figure represents it as laid in the dish with its back uppermost. When it is first cut, it should be in the hollow part of it, in the direction of _a_, _b_, and the knife should be passed deep to the bone. The prime part of the fat lies on the outer edge, and is to be cut out in thin slices in the direction _e_. If many are at table, and the hollow part cut in the line _a_, _b_, is eaten, some very good and delicate slices may be cut out on each side the ridge of the blade-bone, in the direction _c_, _d_. The line between these two dotted lines, is that in the direction of which the edge or ridge of the blade-bone lies, and cannot be cut across.----LEG OF MUTTON. A leg of wether mutton, which is the best flavoured, may be known by a round lump of fat at the edge of the broadest part, as at _a_. The best part is in the midway, at _b_, between the knuckle and further end. Begin to help there, by cutting thin deep slices to _c_. If the outside is not fat enough, help some from the side of the broad end in slices from _e_ to _f_. This part is most juicy; but many prefer the knuckle, which in fine mutton will be very tender though dry. There are very fine slices on the back of the leg: turn it up, and cut the broad end, not in the direction you did the other side, but longways. To cut out the cramp bone, take hold of the shank with your left hand, and cut down to the thigh bone at _d_; then pass the knife under the cramp bone in the direction, _d_, _g_.----FORE QUARTER OF LAMB. Separate the shoulder from the scoven, which is the breast and ribs, by passing the knife under in the direction of _a_, _b_, _c_, _d_; keeping it towards you horizontally, to prevent cutting the meat too much off the bones. If grass lamb, the shoulder being large, put it into another dish. Squeeze the juice of half a Seville orange or lemon on the other part, and sprinkle a little salt and pepper. Then separate the gristly part from the ribs in the line _e_, _c_; and help either from that or from the ribs, as may be chosen.----HAUNCH OF VENISON. Cut down to the bone in the line _a_, _b_, _c_, to let out the gravy. Then turn the broad end of