Pork.
| 1. Leg. 2. Hind Loin. 3. Fore Loin. | 4. Spare Rib. 5. Hand. 6. Belly or Spring. |
Cod's Head.—Fig. 1.
Cod's Head (Fig. 1) is a dish in carving which you have nothing to study beyond that preference for particular parts of the fish which some persons entertain. The solid parts are helped by cutting through with the fish trowel from a to b and from c to d, and so on, from the jaw-bone to the further end of the shoulder. The sound lies on the inside, and to obtain this, you must raise up the thin part of the fish, near the letter e.—This dish never looks so well as when served dry, and the fish on a napkin neatly folded, and garnished with sprigs of parsley.
Haunch of Venison.—Fig. 2.
Haunch of Venison is cut (as in Fig. 2.) first in the line a to b. This first cut is the means of getting much of the gravy of the joint. Then turning the dish longwise towards him, the carver should put the knife in at c, and cut, as deep as the bone will allow, to d, and take out slices on either side of the line in this direction. The fat of venison becomes cold so very rapidly, that it is advisable, when convenient, to have some means of giving it renewed warmth after the joint comes to table. For this purpose, some use water plates, which have the effect of rendering the meat infinitely nicer than it would be in a half chilled state.
Haunch of Mutton is carved in the same way as Venison.