2945.—LEG OF MUTTON. (Carving Illustration No. 7, Fig. 1.)
This joint is almost invariably carved in the manner shown in the engraving. The carving of it is not very difficult; the knife should be carried sharply down, and slices taken from either side, as the guests may desire, some liking the knuckle-end as well done, and others preferring the more underdone part. The fat should be sought near the bottom corner of the thick end.
2946.—LOIN OF MUTTON.
There is one point in connection with carving a loin of mutton which is necessary with all other similar joints; that is, that it should be thoroughly well jointed by the butcher. This task is frequently imperfectly performed; therefore it is advisable to examine the loin before cooking it, and carefully joint any part that has been neglected. The knife should be inserted in the thick side of the joint, and after feeling a way between the bones, it should be carried sharply through, separating the chop in the same manner. As there are some people who prefer the outside cut, while others do not like it, they should be questioned as to their choice.
2947.—SADDLE OF MUTTON. (Carving Illustration No. 8, Fig. 1.)
In order of excellence the saddle of mutton may be said to rank first. It consists of two loins connected by the spinal bone. The method adopted in carving this joint is, contrary to the general rule of cutting across the grain; in this case, the meat is carved across the ribs, in slices running parallel with the backbone and the fibres or grain of the meat. The illustration clearly shows what is meant. Each long slice should be cut across into two or three pieces, according to its length; and with each portion is usually served a small piece of fat cut from the bottom of the ribs where the joint rests on the dish, and some good gravy. Red currant jelly is served separately
2948.—SHOULDER OF MUTTON. (Carving Illustration No. 7, Figs. 2 and 3.)
The joint should be raised from the dish and as many slices cut away as can be taken in the manner shown in Fig. 2; afterwards the meat lying on either side of the bladebone should be served, by carving from the knuckle end. The uppermost side of the shoulder being now finished, the joint should be turned, and slices taken
