tenderloin. Leave the fat on the upper edge, and the kidney fat
also, or a part of it, if it be very thick. There need be no waste or
escape of juices if the cutting be done quickly, neatly, and just before
cooking. Press the tenderloin--that is, the small portion on the under
side of the bone--close to the upper part, that the shape may not be
changed.

In serving place it on the dish with the tenderloin next to the carver.
Cut in long narrow strips from the fat edge down through the tenderloin.
Give each person a bit of tenderloin, upper part, and fat. If the bone
be not removed before cooking, remove the tenderloin first by cutting
close to the bone, and divide it into narrow pieces; then remove the
meat from the upper side of the bone and cut in the same manner. A long,
narrow strip about as wide as the steak is thick is much more easily
managed on one's plate than a square piece. Serve small portions, and
then, if more be desired, help again.

In carving large rump steaks or round steaks, cut always across the
grain, in narrow strips. Carving-knives are always sharper than
table-knives, and should do the work of cutting the fibres of the meat;
then the short fibres may easily be separated by one's own knife. There
is a choice in the several muscles of a large rump steak, and it is
quite an art to serve it equally.

LEG OF MUTTON OR LAMB, OR KNUCKLE OF VEAL.

Before cooking, remove the rump-bones at the larger end. For a small
family it is more economical to remove all the bones and fill the cavity
with stuffing. Tie or skewer it into compact shape; there is then less
waste, as the meat that is not used at the first dinner does not become
dry and hard by keeping.

In serving, the thickest part of the leg should be toward the back of
the platter. Put the fork in at the top, turn the leg toward you to
bring the thickest part up, and cut through to the bone. Cut several
slices of medium thickness, toward the thickest part, then slip the
knife under and cut them away from the bone. A choice bit of crisp fat
may be found on the larger end, and there is a sweet morsel near the
knuckle or lower joint. If more be required, slice from the under side
of the bone in the same manner.

LEG OF VENISON.

This is carved in the same way as a leg of mutton,--through the thickest
part down to the bone.

SADDLE OF MUTTON.

Remove the ends of the ribs and roll the flank under before cooking.

Place it on the platter w