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uld be laid neatly on the plates, as they are separated, and each plate served with stuffing and gravy. When the hare is old, it is better not to attempt the division down the back, which would require much strength; but the legs should be separated from the body at _f_, and then the meat cut off from each side, and divided into moderate sized pieces. If the brains and ears are required, cut off the head, and put your knife between the upper and lower jaw, and divide them, which will enable you to lay the upper jaw flat on the dish: then force the point of your knife into the centre, and having cut the head into two parts, distribute the brains with the ears to those who like them. Rabbits are carved in the same manner as a hare, except that the back is divided only into two pieces, which, with the legs, are considered the most delicate parts. [Illustration: _Fig. 8._] 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. [Illustration: _Fig. 9._] 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. [Illustration: _Fig. 10._] A haunch of venison (_fig. 10_) should be cut down to the bone in the directio
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