ROAST PIG.

This is sometimes partly divided before serving. Cut off the head and
divide it through the middle; then divide through the backbone. Place it
on the platter back to back, with half the head on each end of the dish.

If the pig be very young, it is in better style to serve it whole.
Before cooking, truss the forelegs forward and the hind legs backward.
Place the pig on the platter with the head at the left. Cut off the
head, separating the neck-joint with the point of the knife, then cut
through the flesh on either side. Take off the shoulders by cutting in a
circle from under the foreleg round nearly to the backbone and down
again. Bend it forward and cut through the joint. Cut off the hams in
the same way. Then split the backbone the entire length and divide
between each rib. Cut slices from the thickest part of the hams and the
shoulders. The ribs are the choice portion, but those who like it at all
consider any part of it a delicacy.


HAM.

If the ham is not to be served whole, the simplest and most economical
way is to begin near the smaller end and cut in very thin slices, on
each side of the bone. Divide the slices and arrange them neatly on the
dish, one lapping over another, with the fat edge outside.

Where the whole ham is to appear on the table it should be trimmed
neatly, and the end of the bone covered with a paper ruffle. The
thickest part should be on the further side of the platter. Make an