The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families

haunch of venison, and is to be helped at table in the same manner.----SADDLE OF MUTTON. Cut long thin slices from the tail to the end, beginning close to the back bone. If a large joint, the slice may be divided. Cut some fat from the sides.----HAM may be cut three ways. The common method is, to begin in the middle, by long slices from _a_ to _b_, from the centre through the thick fat. This brings to the prime at first, which is likewise accomplished by cutting a small round hole on the top of the ham, as at _c_, and with a sharp knife enlarging that by cutting successive thin circles: this preserves the gravy, and keeps the meat moist. The last and most saving way is, to begin at the hock end, which many are most fond of, and proceed onwards. Ham that is used for pies, &c. should be cut from the under side, first taking off a thick slice.----SUCKING PIG. The cook usually divides the body before it is sent to table, and garnishes the dish with the jaws and ears. The first thing is, to separate a shoulder from the carcase on one side, and then the leg, according to the direction given by the dotted line _a_, _b_, _c_. The ribs are then to be divided into about two helpings, and an ear or jaw presented with them, and plenty of sauce. The joints may either be divided into two each, or pieces may be cut from them. The ribs are reckoned the finest part, but some people prefer the neck end, between the shoulders.----GOOSE. Cut off the apron in the circular line _a_, _b_, _c_, and pour into the body a glass of port wine, and a large tea-spoonful of mustard, first mixed at the sideboard. Turn the neck end of the goose towards you, and cut the whole breast in long slices from one wing to another; but only remove them as you help each person, unless the company is so large as to require the legs likewise. This way gives