Aitch-bone, the same.
Fillet of Veal, the same.
Loin of Veal, carve as the Sirloin of Beef, serving some of the kidney, and fat to each person.
Shoulder of Veal, begin from the knuckle, cut thin and slanting.
Saddle of Mutton will, if properly carved, serve a great many persons; instead of cutting a long slice the whole length, put your knife under the meat and cut it away from the bone, then cut it like thin chops, serving lean and fat together; according to the usual plan, a saddle of mutton will serve but few people, and the flavor of the meat is not so good as when served this way.
Necks and Loins: the bones should be severed by a small meat-saw, and not a chopper, and the bone cut through when serving, and carve slanting.
Haunches are usually carved by making a cut near the knuckle and cutting a slice from that through the loin; but by a plan I have adopted, I find that the meat eats better, and the joint goes farther. I carve it like the leg and saddle, that is, I cut a slice out of the leg part and a slice from the loin, and serve together. This is more economical, but would not do for venison.
Lamb.—For Leg and Shoulders, proceed as for Mutton. The Ribs, when well prepared and the bones properly separated, carve into cutlets, and serve with a piece of the brisket.
Quarter of Lamb: the ribs should be sawed through, and the bones disjointed previous to cooking. The shoulder should be then nicely removed, the seasoning added; then divide the ribs and serve one part of the brisket to each person.
Pork: proceed like the Mutton.