deal of the fat; sprinkle it with salt, and pour the
vinegar and the gravy on it. Help with a spoon as quick as possible, on
hot plates.

2. _Aitch or Edgebone of Beef._

[Illustration]

Cut off a slice, an inch thick, all the length from _a_ to _b_, and then
help. The soft fat, which resembles marrow, lies at the back of the
bone, below _d_--the firm fat must be cut in horizontal slices at the
edge of the meat, _c_. The skewer used in keeping the meat together
while boiling, is shown at _a_, which should be drawn out before served
up; or, if necessary to leave it in, place instead one of silver.

3. _Shoulder of Mutton._

[Illustration]

This is a very good joint, and by many preferred to the leg; for, if
properly roasted, it abounds in gravy, and produces many nice bits. The
figure annexed represents it as laid in the dish, with its back
uppermost. It should first be cut in the hollow part, in the direction
_a_, _b_, and the knife passed deep to the bone. The best part of the
fat lies on the outer edge, and it is to be cut out in thin slices, in
the direction _f_. If many are at the table, and the hollow part cut in
the line _a_, _b_, is eaten, some very good and delicate slices may be
cut out on each side the ridge of the blade bone, in the direction _c_,
_d_. The line between these two dotted lines is that in the direction of
which the edge or ridge of the blade bone lies, and cannot be cut
across. It is necessary to wind writing paper around the shank, as in
the leg, provided you wish to handle it. The lower side of the shoulder
has two cuts abounding in gravy. The part in the direction _i_, _k_, is
lean; the other, _g_, _h_, is very fat.

[Illustration]

4. _Knuckle of Veal._

[Illustration]

A knuckle of veal cuts in neat slices only in one direction, viz.: from
_a_ to _b_. The line _d_, _c_, divides two bones, which it is necessary
to separate in order to get at the best marrowy fat portion--also cut
asunder the knuckle bones.

5. _Roasted Breast of Veal._

[Illustration]

Cut to the left on the first line _d_, _c_; then cross from _c_ to the
most distant _a_. The lines _a_, _d_, _a_, _d_, &c., represent the
directions in which the brisket, or gristly part should be divided; _d_,
_c_, show the course of the ribs, and _e_ is the sweetbread.

6. _A Spare Rib._

[Illustration]

Cut out first a slice from the fleshy portion, following the line _a_,
_b_. This will give a due proportio