n of the line _a b c_, by which means the gravy is allowed to
flow out: then the carver, turning the broad end of the haunch toward
him, should cut in deep from _b_ to _d_. He then cuts thin slices in the
same direction, taking care to give to each person whom he helps a due
proportion of fat, which is, by lovers of venison, highly prized: there
is generally more of this delicacy on the left side of _b d_ than on the
other side.

A haunch of mutton is carved in the same manner as venison.

[Illustration: _Fig. 11._]

A saddle of mutton (_fig. 11_) is cut from the tail to the end on each
side the back-bone, in the direction of the lines _a b_, continuing
downward to the edge _c_, until it become too fat. The slices should be
cut thin, and if the joint be a large one, they may be divided into two
parts. The fat will be found on the sides.

A sucking pig is cut up before it is sent to table. The ribs may be
divided into two parts as well as the joints. The ribs are considered
the finest part, and the neck end under the shoulder. Part of the
kidneys should be added to each helping.

A shoulder of mutton, if properly roasted, is supposed to yield many
choice pieces, but this depends very much upon the carver. The first cut
should be in the direction _c b_ (_fig. 12_); and, after taking a few
slices on each side of the gap which follows the first cut, some good
slices may be obtained on each side of the ridge of the shoulder blade,
in the direction _c d_. When the party is numerous, slices may be taken
from the under side; and it is on this side, under the edge _e_, that
the fat is found.[419-*]

[Illustration: _Fig. 12._]

_Buttock of Beef_

Is always boiled, and requires no print to point out how it should be
carved. A thick slice should be cut off all round the buttock, that your
friends may be helped to the juicy and prime part of it. The outside
thus cut off, thin slices may then be cut from the top; but as it is a
dish that is frequently brought to table cold a second day, it should
always be cut handsome and even. When a slice all round would be
considered too much, the half, or a third, may be given with a thin
slice of fat. On one side there is a part whiter than ordinary, by some
called the white muscle. In some places, a buttock is generally divided,
and this white part sold separate, as a delicacy; but it is by no means
so, the meat being coarse and dry; whereas the darker-coloured parts,
though appare