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Leg of Mutton

The under, or the thickest part of a leg of mutton, should be placed uppermost and carved in slices moderately thin from B to C. If the knuckle is asked for, serve it. When cold, the leg should be carved from the upper side. The cramp-bone, considered by some a dainty, is removed by putting your knife in at D and passing it around to E.

In all carving use firm strokes of the knife, so as to make clean cuts. Ladies should make carving a study. Their carving knives and forks are smaller than those used by gentlemen. All broiled or fried meats are easily carved, but each piece should be shapely and, if possible, have some "tid-bit" or fat with it. IV. Carving Four-Footed Game.

HARE, rabbit, squirrel, and that kind of game, should be unjointed by placing the knife properly in, turning it back, thus disclosing the joints, when it may be separated into proper pieces. Cut moderate pieces from the shoulder to the end of the loin, and divide the head last, by severing from the neck, removing the lower jaw, cutting through the division, from the nose to the top of the skull, and laying it open. Serve dressing and sauce, or gravy with each piece.