2666. Knuckle of Veal
Knuckle of veal is carved by cutting off the outside pieces, and then obtaining good slices, and apportioning the fat to the lean, adding bits of the sinew that lie around the joint.
2667. Leg of Pork
Leg of pork is carved as a ham, but in thicker slices; when stuffed, the stuffing must be sought for under the skin at the large end.
2668. Loin of Pork
Loin of pork is carved the same as a