If the leg be roasted, carve it at the table or in the dining-room. It must be served on a dish without gravy, sauce or garnishing. Seize the end bone of the leg. having the kernel uppermost, for this is to be cut first, it being the fleshiest and the best part of the leg. The slices must be broad and thin, to be served on very hot plates, each one accompanied by a little of the good gravy flowing from the meat. Should the leg have a garnishing this must be served apart. Lamb is carved the same way. The bone end of the leg to be trimmed with a specially made handle, or else a fancy favor frill- When the leg is to be presented at the table, it should be pre-viously carved and reconstructed to its original shape.

Fig. 32,.