JOINTING, TRUSSING, AND CARVING.
49
Edge Bone of Beef.—Fig. 4.
Edge Bone of Beef, like the Round of Beef, is easily carved. But care should be taken, with both of these, to carve neatly; for if the meat be cut in thick slices or in pieces of awkward shape, the effect will be both to cause waste and to render the dish, while it lasts, uninviting. Cut slices, as thin as you please, from a to b (Fig. 4). The best part of the fat will be found on one side of the meat, from about c to d. The most delicate is at c.
Fore Quarter of Lamb.—Fig. 5.
Fore Quarter of Lamb is first to be cut so as to divide the shoulder from the rest of the quarter, which is called
