ong thin
slices from each side of the bone, with a little additional fat cut
from the left side. Or, with a little more care, the newer mode may be
followed of carving oblique slices from the centre, beginning at the
bone near the tail, and cutting the slices through the joint, thus
mingling the fat and lean. A saddle of lamb, a pretty dish in season,
must be carved in the same way.

[Illustration]

LEG OF MUTTON OR LAMB.

The best part of this joint is in the middle, between the knuckle and
farther end, and the best way to carve it is to make a deep cut at 1,
and continue to cut thin slices as far as 2, on each side of the
first incision; but as more fat is usually required than lies with the
slice, a small neat slice may be added from the broad end at 3. The
cramp-bone may be extracted, if asked for, by cutting down at 4, and
passing the knife under in a semicircle to 5. The delicate fine meat
of the under side, which lies beneath the "Pope's eye," is sometimes
demanded by epicures.

[Illustration]

SHOULDER OF MUTTON OR LAMB.

Make an incision at 1 down to the bone, which will then afford a deep
gap, from which on each side you may help thin slices, adding a little
fat from the outer edge marked 2. If the demands are more than can be
supplied at the first opening, additional slices may be obtained by
cutting down to the blade-bone, marked 3, on each side. Some of the
party may prefer slices from the under side, the meat of which is
juicy, though less fine in grain; these must be cut horizontally.

LOIN OF MUTTON.

A loin of mutton is always brought to table with the joints of the
bones divided; it is therefore merely necessary to begin at the narrow
end, and cut off one chop at a time, with a small portion of the
kidney if required, or of the rich kidney fat.

NECK OF MUTTON.

The joints of a neck of mutton are always divided before cooking in
the same way as those of the loin, and the carving is simple. It is
only necessary to begin at the long bones, where the best meat lies,
the scrag, as it is usually called, being coarse and gristly, and
frequently taken off before the joint is dressed for the table.

LAMB.

Lamb is generally carved in the same way as mutton, but rather more
sparingly, as there is less meat on the joint; but when sent to table
in the quarter, as it commonly is when young, it must be cut up after
its own fashion as follows.

FORE QUARTER OF LAMB.

[Illustration]