his skill upon, and, what will be pleasant for many to know, there is
but little difficulty in the performance. An incision being made
completely down to the bone, in the direction of the line 1 to 2, the
gravy will then be able easily to flow; when slices, not too thick,
should be cut along the haunch, as indicated by the line 4 to 3; that
end of the joint marked 3 having been turned towards the carver, so that
he may have a more complete command over the joint. Although some
epicures affect to believe that some parts of the haunch are superior to
others, yet we doubt if there is any difference between the slices cut
above and below the line. It should be borne in mind to serve each guest
with a portion of fat; and the most expeditious carver will be the best
carver, as, like mutton, venison soon begins to chill, when it loses
much of its charm.
WOODCOCK.
[Illustration: WOODCOCK.]