, as
directed in the edge-bone.

15. _Brisket of Beef._

This must be cut lengthwise, quite down to the bone, after separating
the outside or first slice, which must be cut pretty thick.

16. _Leg of Pork._

This joint is sent to the table, whether boiled or roasted, as a leg of
mutton, roasted and cut up in the same manner. The close firm flesh
about the knuckle is by many reckoned best.

17. _Haunch of Mutton._

This is formed by the leg and part of the loin, cut so as to resemble a
haunch of venison, and is to be helped at table in the same manner.

18. _Goose._

[Illustration]

Turn the neck end of the goose towards you, and cut the whole breast in
slices on each side of the bird, but only remove them as you help each
person, unless the company is so large as to require the legs likewise.
Turn the goose on one side, and then take off the leg by putting the
fork into the small end of the leg bone, pressing it close to the body;
and, having passed the knife in the line _e_, _d_, turn the leg back,
and, if a young bird, it will easily separate.

To take off the wing, put your fork into the small end of the pinion,
and press it close to the body; then put in the knife at _c_, and divide
the joint, taking it down in the direction _c_, _d_. Nothing but
_practice_ will enable people to hit the joint exactly at the first
trial. When the leg and wing of one side are done, go on to the other;
cut off the apron in the line, _f_, _e_, _g_, then take off the
merry-thought in the line _o_, _i_. The neck bones are next to be
separated as in a fowl, and all other parts divided the same.

19. _A Fowl._

[Illustration]

A boiled fowl's legs are bent inwards, but before it is served, the
skewers are to be removed. Lay the fowl on your plate, and place the
joints as cut off on the dish. Take the wing off, in the direction of
_a_ to _b_, in the annexed engraving, only dividing the joint with your
knife; and then, with your fork, lift up the pinion, and draw the wings
towards the legs, and the muscles will separate in a more complete form
than if cut. Slip the knife between the leg and body, and cut to the
bone; then, with the fork, turn the leg back, and, if the bird is not
old, the joint will give way. When the four quarters are thus removed,
take off the merry-thought from _a_, and the neck bones, these last by
putting in the knife at _c_, and pressing it under the long broad part
of the bone, in the line _