persons.

2650. Saddle of Mutton.

Cut thin slices parallel with the back-bone; or slice it obliquely
from the bone to the edge.

2651. Haunch of Mutton or Venison.

Make an incision across the knuckle-end, right into the bone, and set
free the gravy. Then cut thin slices the whole length of the haunch.
Serve pieces of fat with slices of lean.

2652. Rump or Sirloin of Beef.

The undercut, called the "fillet," is exceedingly tender, and some
carvers will turn the joint and serve the fillet first, reserving the
meat on the upper part to be eaten cold. From the upper part, whether
hot or cold, the slices should be cut lengthways from top to bottom,
so that the fat and lean may be distributed in fair proportions.

2653. Ribs of Beef.

Ribs of beef are carved in the same way as the sirloin; but there is
no fillet.

2654. Round of Beef.

First cut away the irregular outside pieces, to obtain a good surface,
and then serve thin and broad slices. Serve bits of the udder fat with
the lean.

2655. Brisket of Beef.

Cut off the outside, and then serve long slices, cut the whole length
of the bones.

2656. Shoulder of Mutton.

Make a cross incision on the fore-part of the shoulder, and serve
slices from both sides of the incision; then cut slices lengthways
along the shoulder-blade. Cut fat slices from the round corner.
Another and more economical way, is to cut slices from the under part
when first brought to table. The joint then presents a better
appearance when cold.

2657. Leg of Mutton.

Make an incision across the centre, and serve from the knuckle-side,
or the opposite, according to choice. The knuckle-side will be
generally found well done, and the opposite side underdone, for those
who prefer it.

2658. Loin of Mutton.

Cut down between the bones, into chops.

2659. Quarter of Lamb.

Lay the knife flat, and cut off the shoulder. The proper point for
incision will be indicated by the position of the shoulder. A little
lemon juice may be squeezed over the divided part, and a little
Cayenne pepper, and the shoulder transferred to another dish, for the
opposite end of the table. Next separate the _brisket_, or short
bones, by cutting lengthways along the breast. Then serve from either
part as desired.

[TRAVEL NORTH, OR SOUTH, OR EAST, OR WEST...]

2660. Loin of Veal.