KNUCKLE OF VEAL.
This part is always boiled or stewed, and the fat and tendons render it a dish much esteemed: some good slices may also be cut, and the marrowy fat which lies between two of the outer bones must be carefully portioned out.
SHOULDER AND NECK OF VEAL.
Though the shoulder of veal may be carved in the same way as mutton, it is usual to turn it over, and cut moderately thick slices from the thick edge opposite to the bone, and parallel with it.
The neck, of which the best end only is usually roasted, and stuffed under the skin, must be divided in the same way as a neck of mutton.
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PORK.
LEG OR HAND OF PORK.
[Illustration]
Commonly the joints of pork are carved in the same way as the similar joints of mutton, in slices across, cut very deep, as marked 1, 2. In the leg, however, the close, firm flesh about the knuckle is more highly esteemed than in the same part of a leg of mutton, and must be dealt out impartially.