YOU reproach me for not having said a word about carving; I have not done so, as I think that is an accomplishment which our sex need not study, but at the same time it is well to know a little of it. It is rather difficult to give you a correct description without drawings, but a few general remarks may be useful.

Cut Beef, Veal, Ham, Tongue, and Breasts of Poultry, with a sharp knife, very thin; Mutton, Lamb, and Pork rather thicker.

Never rise from your seat to carve; never cut across the grain of the meat, that is, not across the ribs of beef, as I have seen some persons do, and Mr. B. tells me is often done at clubs, but it is only those do so who do not know how to carve or appreciate the true flavor of the meat.

Never place a fork through the back of a fowl, in order to carve the leg and wings, but run the knife gently down each side the breast, detaching the leg and wing at the same time, which is greatly facilitated by the use of the Tendon Separator—one of which I purchased at Bramah’s, in Piccadilly; it is the greatest boon ever conferred on a bad carver: the directions for using it are given with it. If it was more generally used, there would be no more birds flying across the table in the faces of guests; no more turkeys deposited in a lady’s or gentleman’s lap; no more splashing of gravy to spoil satin dresses; but all would be divided with the greatest facility, and in the most elegant manner, and the poultry would look much better at table.

Never cut up the body of poultry at table, that should always be left; but game should be cut up, as many epicures prefer the backbone. For a sirloin of beef the under part of the loin should always be cut when hot, and the upper part cut straight from the backbone towards the outside of the ribs, by this plan you will not spoil the appearance of the joint.

Ribs of Beef should be carved in the same way, cutting thin and slanting.

Round of Beef: cut a slice half an inch thick from the outside, and then carve thin slices, with a little fat.

Aitch-bone, the same.

Fillet of Veal, the same.

Loin of Veal, carve as the Sirloin of Beef, serving some of the kidney, and fat to each person.

Shoulder of Veal, begin from the knuckle, cut thin and slanting.

Saddle of Mutton will, if properly carved, serve a great many persons; instead of cutting a long slice the whole length, put your knife under the meat and cut it away from the bone, then cut it like thin chops, serving lean and fat together; according to the usual plan, a saddle of mutton will serve but few people, and the flavor of the meat is not so good as when served this way.

Necks and Loins: the bones should be severed by a small meat-saw, and not a chopper, and the bone cut through when serving, and carve slanting.

Haunches are usually carved by making a cut near the knuckle and cutting a slice from that through the loin; but by a plan I have adopted, I find that the meat eats better, and the joint goes farther. I carve it like the leg and saddle, that is, I cut a slice out of the leg part and a slice from the loin, and serve together. This is more economical, but would not do for venison.

Lamb.—For Leg and Shoulders, proceed as for Mutton. The Ribs, when well prepared and the bones properly separated, carve into cutlets, and serve with a piece of the brisket.

Quarter of Lamb: the ribs should be sawed through, and the bones disjointed previous to cooking. The shoulder should be then nicely removed, the seasoning added; then divide the ribs and serve one part of the brisket to each person.

Pork: proceed like the Mutton.

In carving a Ham, remove a thick slice, of about one inch, flat cut slantways from the knuckle-end—a Tongue, begin three inches from the tip, and cut thin slanting slices.