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2669. Spare-rib of Pork
Spare-rib of pork is carved by separating the chops, which should previously have been jointed. Cut as far as the joint, then return the knife to the point of the bones, and press over, to disclose the joint, which may then be relieved with the point of the knife.
2670. Hams
Hams are cut in very thin slices from the knuckle to the blade.
2671. Pheasants
Carve the breast in slices. Then take off the legs and wings.