A ham is generally cut in the direction of a to b, ([fig. 8]) down to the bone, and through the prime part of the ham. Another way is to cut a small hole at c, and to enlarge it by cutting circular pieces out of it; this method brings you to the best part of the ham directly, and has an advantage over the other in keeping in the gravy.
A leg of mutton is more easily carved than any other joint, but nevertheless there is a mode of doing it neatly, which should be observed. The first slice should be taken out at a ([fig. 9]), between the knuckle b and the thick end; and the second and subsequent slices should be cut in this direction, until you are stopped by the cramp-bone at c; then turn it up, and take the remaining slices from the back, in a longitudinal direction. When the leg is rather lean, help some fat from the broad end with each slice. The best and most juicy slices are toward the broad end: but some persons prefer the knuckle: and where economy is an object, the knuckle should always be eaten when the joint is hot, as it becomes very dry when cold. If the joint is to be brought again to table, it has a much neater and more respectable appearance if it be helped, altogether, from the knuckle end, when it is hot. This direction may appear trifling; but a good economist knows the importance of carving, when the circumstances of a family require that a joint be brought a second time to table.
A haunch of venison ([fig. 10]) should be cut down to the bone in the direction of the line a b c, by which means the gravy is allowed to flow out: then the carver, turning the broad end of the haunch toward him, should cut in deep from b to d. He then cuts thin slices in the same direction, taking care to give to each person whom he helps a due proportion of fat, which is, by lovers of venison, highly prized: there is generally more of this delicacy on the left side of b d than on the other side.
A haunch of mutton is carved in the same manner as venison.
