leg--turn it up, and cut the
broad end, not in the direction you did the other side, but lengthwise.
To cut out the cramp bone, take hold of the shank (which should be
previously wound round with half a sheet of fool's-cap paper) with your
left hand, and cut down to the thigh bone at _g_, then pass the knife
under the cramp bone, in the direction _g_, _d_.

11. _Ham._

[Illustration]

Ham may be cut three ways; the common method is to begin in the middle,
by long slices from _b_ to _c_, 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 _a_, 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 onward. Ham that is used for pies, &c., should be cut from the
under side.

12. _Fore Quarter of Lamb._

[Illustration]

Separate the shoulder from the breast and ribs, by passing the knife
under, in the direction of _a_, _b_, _c_, and _d_. Be careful to keep it
towards you horizontally, to prevent cutting the meat too much off the
bones. If grass lamb, the shoulder being large, put it into a another
dish. Squeeze the juice of half a Seville orange or lemon on the other
part, and sprinkle a little salt and pepper; then separate the gristly
part from the ribs, in the line _e_, _c_, and help either from that or
from the ribs, as may be chosen.

13. _Haunch of Venison._

[Illustration]

First cut it down to the bone, in the line _d_, _c_, _a_, then turn the
dish with the end _a_ towards you; put in the point of the knife at _c_,
and cut it down as deep as you can in the direction _c_, _b_. Thus cut,
you may take out as many slices as you please, on the right or left. As
the fat lies deeper on the left, between _b_ and _a_, to those who are
fond of fat, as most venison eaters are, the best flavored and fattest
slices will be found on the left of the line _c_, _b_, supposing the end
_a_ turned towards you. Slices of venison should not be cut too thick
nor too thin, and plenty of gravy given with them.

14. _Round of Beef._

This is cut in the same way as a fillet of veal. It should be kept even
all over. When helping the fat, be careful not to hack it, but cut it
smooth. A deep slice should be taken off before you begin to help