The cook usually divides the body before it is sent to the table, and

garnishes the dish with the jaws and ears. The first thing is to

separate the shoulder from the carcass on one side, and then the leg,

according to the direction given by the dotted line a, b, c. The

ribs are then to be divided into about two helpings, and an ear or jaw

presented with them, and plenty of sauce. The joints may either be

divided into two each, or pieces may be cut from them. The ribs are

reckoned the finest part, but some people prefer the neck, and between

the shoulders.