Shoulder Of Mutton

Position of shoulder-bone.

Muscles of shoulder.

Method of carving.

Method of carving the under part.

Carving Fowl

Remove wing a-b.

Remove leg c-d.

Disjoint thigh at e.

Remove side-bone f-g.

Slice breast h-i.

Remove wish-bone k-j l.

Remove collar-bone under wing.

Open at m.

Disjoint at n.

{Letters on carving cuts throughout book indicate cutting in the order of the letters).

Carving Fish

For small fish.

For fish steaks.

For large fish.

(Adapted from Maria Parloa's "Home Economics," by permission of The Century Co).