To reach the choicer portion of the ham, the knife, which must be very
sharp and thin, should be carried quite down to the bone through the
thick fat in the direction of the line from 1 to 2. The slices should
be even and thin, cutting both lean and fat together, always cutting
down to the bone. Some cut a circular hole in the middle of a ham
gradually enlarging it outwardly. Then again many carve a ham by first
cutting from 1 to 2, then across the other way from 3 to 4. Remove the
skin after the ham is cooked and send to the table with dots of dry
pepper or dry mustard on the top, a tuft of fringed paper twisted
about the knuckle, and plenty of fresh parsley around the dish. This
will always insure an inviting appearance.

_Roast Pig_.--The modern way of serving a pig is not to send it to the
table whole, but have it carved partially by the cook; first, by
dividing the shoulder from the body; then the leg in the same manner;
also separating the ribs into convenient portions. The head may be
divided and placed on the same platter. To be served as hot as
possible.

A Spare Rib of Pork is carved by cutting slices from the fleshy part,
after which the bones should be disjointed and separated.

A leg of pork may be carved in the same manner as a ham.


[Illustration: HAUNCH OF VENISON]

HAUNCH OF VENISON