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Roast Pig (To carve a roasted pig-which)

Roast Pig. To carve a roasted pig-which should be sent to table garnished as shown with head and ears-sever the pieces as shown in the diagram, divide the ribs and serve with plenty of sauce. The ear and jaw are favorite parts with some. If a joint is too much, separate it into smaller pieces.

V. Carving Birds and Fowls.

SMALL birds are either divided in halves and served in halves, or served whole, as are quail, larks, etc. Larger land game is carved as are fowls.