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A
BACHELOR'S
CUPBOARD
Carving
and
Game
FORE-
Separate
the
shoulder
from
the
other
part
QUARTER
by
cutting
round
its
outer
edge.
Place
the
OF
LAMB
shoulder
on
another
dish
and
separate
the
ribs
from
the
brisket.
The
shoulder
is
rarely
cut
when
hot,
as
most
people
prefer
the
other
portions.
HAM
«'Ob
all
de
meat
dat's
fit
ter
eat,
f'm
turkey
down
to
ham,"
ham
is
the
most
difficult
to
carve
nicely.
It
should
be
cut
in
slices
as
thin
as
a
wafer
and
from
the
extreme
end
of
the
knuckle,
thus
grad-
ually
cutting
into
the
meat
and
leaving
the
knuckle
bone
bare.
TONGUE
Cut
the
tongue
in
half,
and
then
cut
thin
slices
off
each
half.
A
little
fat
should
be
cut
from
the
root
of
the
tongue
and
served
with
each
slice
of
lean.
A
word
as
to
the
etiquette
of
carving
will
not
be
amiss
—
and
this
is
it
:
Do
not
talk
to
the
carver.
For
he
is
like
the
motorman
and
should
not
have
his
attention
distracted
from
the
very
important
business
in
hand.
"RABBITS,
except
in
soup
stock,"
says
Sir
John
Bailey,
"
ought
never
to
appear
on
a
gentleman's
table.
But
if
it
must
be
served,
let
it
be whole,
and
treat
it
as
Apollo
did
Midas
—
let
its
ears
be
apparent."
Theo-
dore
Hook
was
a
famous
carver,
and
when
with
his
intimates
he
frequented
some
country
inn
outside
Lon-
don
he
was
in
the
habit
of
acting
as
his
own
caterer
and
selecting
from
the
poulterers
and
butchers
what-
ever
he
desired.
The
''
Eel
Pie
House,"
Twickenham,
the
''
Green
Man,"
Blackheath,
and
the
"
Anglers
"
on
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