We Had the Hare for Dinner by Tekla McInerney

Put your knife in at ‘a’ and cut down to the rump, on one side of the backbone, in the line ‘a’ to ‘b.’ A nineteenth-century household manual asserts that everyone should know how to carve a joint of meat—while seated. The tutorials are uncomplicated (when all are served, cut off the head) and include simple illustrations with dotted lines to map the exact path of incision. We Had the Hare for Dinner loosely follows that same dispassionate, instructional format with the addition of a modern food ethics perspective—and a dash of levity.