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Ham is generally cut by making a deep incision across the top of it, as from a to b, and down to the bone. Those who like the knuckle end, which is the most lean and dry, may cut towards c; but the prime part of the ham is that between a and the thick end. Some prefer carving hams with a more slanting cut, beginning in a direction as from a to c, and so continuing throughout to the thick end. The slanting mode is, however, apt to be very wasteful, unless the carver be careful not to take away too much fat in proportion to the lean.

Sucking Pig should always be cut up by the cook; at least, the principal parts should be divided before the dish is served. First, take off the head immediately behind the ears: then cut the body in two, by carrying the knife quite through from the neck to the tail. The legs and the shoulders must next be removed from the sides, and each of them cut in two at their respective joints. The sides may either be sent to table whole, or cut up: if the latter, separate the whole length of each side into three or four pieces. The head should be split in two, and the lower jaws divided from the upper part of it; let the ears be cut off. In serving, a neat cook will take care to arrange the different parts thus separated so that they may appear, upon the dish, as little uneven and confused as possible. The sides, whether whole or in several pieces, should be laid parallel with each other; the legs and