rather animal, to carve; but by carefully mastering the details of the
business, every difficulty will vanish; and if a partial failure be at
first made, yet all embarrassment will quickly disappear on a second
trial. A sucking-pig is usually sent to table in the manner shown in the
engraving (and also in coloured plate S), and the first point to be
attended to is to separate the shoulder from the carcase, by carrying
the knife quickly and neatly round the circular line, as shown by the
figures 1, 2, 3;--the shoulder will then easily come away. The next step
is to take off the leg; and this is done in the same way, by cutting
round this joint in the direction shown by the figures 1, 2, 3, in the
same way as the shoulder. The ribs then stand fairly open to the knife,
which should be carried down in the direction of the line 4 to 5; and
two or three helpings will dispose of these. The other half of the pig
is served, of course, in the same manner. Different parts of the pig are
variously esteemed; some preferring the flesh of the neck; others, the
ribs; and others, again, the shoulders. The truth is, the whole of a
sucking-pig is delicious, delicate eating; but, in carving it, the host
should consult the various tastes and fancies of his guests, keeping the
larger joints, generally, for the gentlemen of the party.
HAM.
[Illustration: HAM.]