Fillet of Veal.—This cut is carved like the round of beef.
Shoulder of Veal.—The shoulder is often boned and stuffed. In that case, cut through the meat from side to side. If the bone is left in, carve in the same manner as the shoulder of mutton.
Loin of Veal.—-This cut is often stuffed, and the kidney is always cooked with the meat. Carve the same as the sirloin of beef, in large, thin slices.
Pork
Pork Spareribs.—Serve one rib to each person.
Loin of Pork.—Chops may be carved and served, or the roast may be carved exactly like the sirloin of beef.
Roast Ham.—Cut through the meat to the bone, using the portion nearest the knuckle first. Ham should be cut in very thin slices.
Tongue.—The small end of the tongue is inferior to the thicker portion. Cut slices crosswise of the tongue and serve a slice from both portions to each person.
Roast Pig.—Place the head of the pig at the right hand of the carver. Cut off the ears, then the head; cut the head in halves. Cut the whole length of the backbone, dividing the creature in two pieces.
Cut off the leg of one half, then separate the shoulder from the body. Carve the ribs and loin at right angles with the backbone. Cut the other half in the same way. Young pig meat is very tender and the bones are soft, so that carving is an easy matter.