A Pig.—See Plate III.
A PIG is seldom sent whole to table, but is usually cut up by the cook, who takes off the head, splits the body down the back, and garnishes the dish with the chops and ears.
Before you help any one at table, first separate the shoulders from the carcase, and then the legs, according to the direction given by the dotted line c, d, e. The most delicate part of a pig is that about the neck, which may be cut off in the line f, g. The next best parts are the ribs, which may be divided in the line a, b, &c. and the others are pieces cut from the legs and shoulders. Indeed, the bones of a pig are little else than gristle, so that it may be cut in any part without the least difficulty. It produces such a variety of delicate bits, that the fancies of most may be readily gratified.
Shoulder of Mutton.—Plate IV.
THIS is a very fine joint, and by many preferred to the leg, it being very full of gravy, if properly roasted, and