[Illustration]
Commonly the joints of pork are carved in the same way as the similar
joints of mutton, in slices across, cut very deep, as marked 1, 2.
In the leg, however, the close, firm flesh about the knuckle is more
highly esteemed than in the same part of a leg of mutton, and must be
dealt out impartially.
The _hand_ is a delicate joint, and may be carved from the blade-bone
as in mutton, or in thin, slices across, near the knuckle.