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2667. Leg of Pork. Leg of pork is carved as a ham, but in thicker slices; when stuffed, the stuffing must be sought for under the skin at the large end. 2668. Loin of Pork. Loin of pork is carved the same as a loin of mutton. 2669. Spare-rib of Pork. Spare-rib of pork is carved by separating the chops, which should previously have been jointed. Cut as far as the joint, then return the knife to the point of the bones, and press over, to disclose the joint, which may then be relieved with the point of the knife. 2670. Hams. Hams are cut in very thin slices from the knuckle to the blade. 2671. Pheasants. Carve the breast in slices. Then take off the legs and wings. 2672. Fowls. Fix the fork firmly into the breast, then slip the knife under the legs, and lay it over and dis-joint; detach the wings in the same manner. Do the same on both sides, The smaller bones require a little practice, and it would be well to watch the operations of a good carver. When the merry-thought has been removed (which it may be by slipping the knife through at the point of the breast), and the neck-bones drawn out, the trunk may be turned over, and the knife thrust through the back-bone. 2673. Partridges. Partridges are best carved by cutting off the breast, and then dividing it. But for more economical carving, the wings may be cut with a small breast slice attached.