These men who have fought so nobly for their land, and who have tasted, even under the most trying conditions, something of the largeness and gladness of a free open-air life, will, I hope, refuse to knuckle down again to the old commercialism.

A deep cut should, in the first place, be made quite down to the bone, across the knuckle-end of the joint, along the line 1 to 2.

The carving of it is not very difficult: the knife should be carried sharply down in the direction of the line from 1 to 2, and slices taken from either side, as the guests may desire, some liking the knuckle-end, as well done, and others preferring the more underdone part.

Cut a slit in the knuckle, loosen the skin, and fill it with a sage-and-onion stuffing, made by Recipe No. 504.

Take off the crust, and skin, and cover with raspings, the same as for boiled ham, and garnish the knuckle with a paper frill.

Place a paper frill round the knuckle, and garnish with parsley or cut vegetable flowers.

Simmer very gently until tender, take it out, strip off the skin, cover with bread-raspings, and put a paper ruche or frill round the knuckle.

Under the first supposition, he will commence at the knuckle end, and cut off thin slices towards the thick part of the ham.

The hock, or hind knuckle.

The fore knuckle.

THE SEVERAL PARTS OF A MODERATELY-SIZED WELL-FED CALF, about eight weeks old, are nearly of the following weights:loin and chump 18 lbs., fillet 12-1/2 lbs., hind knuckle 5-1/2 lbs., shoulder 11 lbs, neck 11 lbs., breast 9 lbs., and fore knuckle 5 lbs.; making a total of 144 lbs.

THE SEVERAL PARTS OF A MODERATELY-SIZED WELL-FED CALF, about eight weeks old, are nearly of the following weights:loin and chump 18 lbs., fillet 12-1/2 lbs., hind knuckle 5-1/2 lbs., shoulder 11 lbs, neck 11 lbs., breast 9 lbs., and fore knuckle 5 lbs.; making a total of 144 lbs.

If the whole of the leg is purchased, take off the knuckle to stew, and also the square end, which will serve for cutlets or pies.

TO RAGOUT A KNUCKLE OF VEAL. 884.

Cut the meat from a knuckle of veal into neat slices, season with pepper and salt, and dredge them with flour.

STEWED KNUCKLE OF VEAL AND RICE.

[Illustration: KNUCKLE OF VEAL.

Have the knuckle cut small, or cut some cutlets from it, that it may be just large enough to be eaten the same day it is dressed, as cold boiled veal is not a particularly tempting dish.

A knuckle of veal weighing 6 lbs., 3 hours' gentle stewing.

Bone the joint by carefully detaching the meat from the blade-bone on one side, and then on the other, being particular not to pierce the skin; then cut the bone from the knuckle, and take it out.

KNUCKLE OF VEAL.

The best slices are those from the thickest part of the knuckle, that is, outside the line 1 to 2. LOIN OF VEAL.

But a broken steering knuckle on a heavy touring car set things in a different lightmany things.

This isn't like playing knuckle-bones with children and old women!

The other gnawed his knuckle through some meditative moments, with his eye on his inferior.