Next slip the knife along underneath the slices, and detach them from the rest. Some prefer a piece from the upper end, and others one nearer the knuckle, as the meat is usually better done towards the thin end. One of the tastiest morsels lies quite close to the knuckle or lower joint. A small piece of fat which lies underneath the thick end should be served with each portion. When the thick side of the meat is finished, slices should bo cut from the other side in the same way. Loin of Mutton and Lamb. — This cut should be thoroughly well jointed by the butcher, or it will be found most difficult to carve. It will be well also to examine it before cooking, and, if necessary, joint any part that has been forgotten. Place the joint on the dish with the thick part towards the 660 COOKERY FOR EVERY HOUSEHOLD outside. Insert the knife between the bones, and cut right through, separating all the cutlets in the same manner. The slices should be of moderate thickness, and if there is a kidney, a piece of it should be served with each portion. Saddle of Mutton. — This should be placed on the dish with the tail end to the left. Insert the fork firmly in the middle, and carve across the ribs in long slices running parallel with the back bone. Then slip the knife under and detach the slices from the ribs. If too long, they may be cut across in two or three pieces. A small piece of crisp fat from the lower part of the ribs may be served with each portion. Shoulder of Mutton. — This is one of the most difficult joints to carve. Serve with the skin side uppermost on the dish. Insert the fork in the fleshy part, and raise the joint slightly from the dish. Take as many slices as possible from the side A to B, cutting in each case right through to the bone. Then insert the knife close to the 'bone and detach the slices. The meat lying on each side of the blade bone on the upper side of the joint should next be cut, carving the whole length of the meat from the knuckle end B to C. Cut also a small piece of crisp fat from D to E, to serve with each portion. Then turn the joint, and take slices off the under side. The under-part is the juiciest and most delicate part, and is frequently cut before the upper portion. Fore Quarter of Lamb. — This is another some- what troublesome joint to carve. The first point to attend to is to raise the shoulder from the ribs and breast. Insert the fork in the most fleshy part of the shoulder, and with the knife cut round as shown by dotted line C. Raise up the shoulder on the fork and cut it away, without removing too much of the meat from underneath. The shoulder portion should be carved in the same manner as a shoulder of muton, but unless the whole joint is required for one meal, it is usual to have this put aside on a separate dish and served cold. Cut the under portion across, separating the ribs from the breast. Divide the ribs one from the other, A to B, and cut the breast in slices. A small portion of each may be served to each person. VEAL Fillet of Veal. — This should be carved in thin, even slices, in the same way as a round of beef. If there is stuffing, a small quantity should be served with each portion. Loin of Veal. — Carve in the same way as loin of mutton, unless the cutlets are very large, when they may be cut in slices like ribs of beef.

AI-modernized reading of the original text

Next slip the knife along underneath the slices, and detach them from the rest. Some prefer a piece from the upper end, and others one nearer the knuckle, as the meat is usually better done towards the thin end. One of the tastiest morsels lies quite close to the knuckle or lower joint. A small piece of fat which lies underneath the thick end should be served with each portion. When the thick side of the meat is finished, slices should be cut from the other side in the same way. Loin of Mutton and Lamb. — This cut should be thoroughly well jointed by the butcher, or it will be found most difficult to carve. It will be well also to examine it before cooking, and, if necessary, joint any part that has been forgotten. Place the joint on the dish with the thick part towards the outside. Insert the knife between the bones, and cut right through, separating all the cutlets in the same manner. The slices should be of moderate thickness, and if there is a kidney, a piece of it should be served with each portion. Saddle of Mutton. — This should be placed on the dish with the tail end to the left. Insert the fork firmly in the middle, and carve across the ribs in long slices running parallel with the back bone. Then slip the knife under and detach the slices from the ribs. If too long, they may be cut across in two or three pieces. A small piece of crisp fat from the lower part of the ribs may be served with each portion. Shoulder of Mutton. — This is one of the most difficult joints to carve. Serve with the skin side uppermost on the dish. Insert the fork in the fleshy part, and raise the joint slightly from the dish. Take as many slices as possible from the side A to B, cutting in each case right through to the bone. Then insert the knife close to the 'bone and detach the slices. The meat lying on each side of the blade bone on the upper side of the joint should next be cut, carving the whole length of the meat from the knuckle end B to C. Cut also a small piece of crisp fat from D to E, to serve with each portion. Then turn the joint, and take slices off the under side. The under-part is the juiciest and most delicate part, and is frequently cut before the upper portion. Fore Quarter of Lamb. — This is another somewhat troublesome joint to carve. The first point to attend to is to raise the shoulder from the ribs and breast. Insert the fork in the most fleshy part of the shoulder, and with the knife cut round as shown by dotted line C. Raise up the shoulder on the fork and cut it away, without removing too much of the meat from underneath. The shoulder portion should be carved in the same manner as a shoulder of muton, but unless the whole joint is required for one meal, it is usual to have this put aside on a separate dish and served cold. Cut the under portion across, separating the ribs from the breast. Divide the ribs one from the other, A to B, and cut the breast in slices. A small portion of each may be served to each person. VEAL Fillet of Veal. — This should be carved in thin, even slices, in the same way as a round of beef. If there is stuffing, a small quantity should be served with each portion. Loin of Veal. — Carve in the same way as loin of mutton, unless the cutlets are very large, when they may be cut in slices like ribs of beef.

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