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by cutting it nearly in the middle, leaving a small portion at the bottom to keep the two parts together. Many people like a little fat served with the lean, but others do not like its flavour. When rolled and pressed, as directed at page 117, the knife is carried horizontally, as in carving a fillet of veal.

HAM. 1285. A ham may be carved in three ways-1st, it may be commenced at the knuckle, and gradually worked up to the other end; 2nd, it may be cut in the middle, and each side taken from until exhausted, taking care to carry the knife down to the bone in a perpendicular direction (A B, fig. 182); or, 3rd, a hole may be scooped out in the middle, and thin circular slices removed from around it (c, fig. 182). In any case the slices ought to be thin and regular, which requires some little practice; for the third method great art is demanded. PIG. 1286. A sucking pig requires very little carving, as the knife may be carried through any of its bones with little force. It is usual to divide it into sections about two inches broad, and including about three ribs in the middle, and a part only of the fore and hind-quarters at each end (A b-b c, fig. 183).