provided the directions given are observed. There is no necessity to trouble about preserving the appearance of the joint, for that is reckoned of secondary importance, and never looks neat after the first cut. A haunch of mutton is not so often served now-a-days as formerly, but when it does find its way to the table it should be carved as directed for haunch of venison. A saddle of mutton, or double loin, requires some judgment in its carving, for it is so essentially a joint of the epicure, that an error in serving it is deemed by such persons a deed almost equal to a crime. Fig. 366, A, shows the plan of carving this joint in a very dainty style — first a longitudinal cut near the centre (ab), then diagonal slices for serving, and cuts from the thin edge (d to c) for the sake of the fat. But al'l saddles of mutton are not dressed alike, hence we may have to deal with a saddle of fat mutton prepared as shown in Fig. 366, B. The cuts might then be directly transverse, as with the sirloin of beef, but, should the saddle be small like Welsh mutton, a system of diagonal carving (see Fig. 366, C) is almost indispensable if anything like worthy slices are to be procured. The loin is carved after a somewhat similar plan to the saddle, but the usual method is to cut it into chops Sauces, dec., referred to, see under their special heads. 312 TEE ENCYCLOPEDIA OF PRACTICAL COOKERY. Carving — continued. and serve bone and kidney witli the slices. In all these cases it is important that the edge of the knife shall be Fig. 366. Carving Saddle of Mutton as keen as possible, or mutton will cut jagged instead of smooth and clean. A Carving — conti nued. arises “ Where do they all come from ? ” it is a joint that can be readily spoiled by bad carving. Let the round bulging part be placed uppermost, and the knuckle end to the right or left, according to which side the leg belongs — right leg, knuckle to the right ; left leg, knuckle to the left (with a shoulder of mutton the arrangement is the same) ; but a better guide perhaps is to feel with the fork for the direction of the shank-bone, and then see before you commence cutting that the leg is placed with the thickest part from you. From this pai-t slices may be cut one after the other (see Fig. 367, A) down to the bone, either from the knuckle or thick end, according to the wishes of the guests. When the Carver has rendered a good account of this first position, the joint should be turned over, and then some very fine slices of meat can be cut in the direction indicated by the dotted lines shown in Fig. 367, B. When the leg is boned and stuffed the plan of carving is much simplified, as shown in Fig. 367, C. A Fig. 368. Carving Capon or Pullet. Fig. 367. Carving Leg of Mutton. A leg of mutton, either boiled or roasted, is so commonly sent to table that apart from the doubt that naturally Pork. — The direction of the cuts in carving joints of this meat are usually indicated by the “ scoring ” of the skin ; but with a leg of pork it is best to remove all the “ crackling ” and then carve as if it were a leg of mutton, serving a little strip of crackling with each slice if desired by the recipient. To cut through the crackling without removing it may cause serious mis- direction of the knife, and some very awkward slices result.

AI-modernized reading of the original text

provided the directions given are observed. There is no necessity to trouble about preserving the appearance of the joint, for that is reckoned of secondary importance, and never looks neat after the first cut. A haunch of mutton is not so often served now-a-days as formerly, but when it does find its way to the table it should be carved as directed for haunch of venison. A saddle of mutton, or double loin, requires some judgment in its carving, for it is so essentially a joint of the epicure, that an error in serving it is deemed by such persons a deed almost equal to a crime. Fig. 366, A, shows the plan of carving this joint in a very dainty style — first a longitudinal cut near the centre (ab), then diagonal slices for serving, and cuts from the thin edge (d to c) for the sake of the fat. But al'l saddles of mutton are not dressed alike, hence we may have to deal with a saddle of fat mutton prepared as shown in Fig. 366, B. The cuts might then be directly transverse, as with the sirloin of beef, but, should the saddle be small like Welsh mutton, a system of diagonal carving (see Fig. 366, C) is almost indispensable if anything like worthy slices are to be procured. The loin is carved after a somewhat similar plan to the saddle, but the usual method is to cut it into chops Sauces, dec., referred to, see under their special heads. Carving — continued. and serve bone and kidney witli the slices. In all these cases it is important that the edge of the knife shall be Fig. 366. Carving Saddle of Mutton as keen as possible, or mutton will cut jagged instead of smooth and clean. A Carving — continued. arises “ Where do they all come from ? ” it is a joint that can be readily spoiled by bad carving. Let the round bulging part be placed uppermost, and the knuckle end to the right or left, according to which side the leg belongs — right leg, knuckle to the right ; left leg, knuckle to the left (with a shoulder of mutton the arrangement is the same) ; but a better guide perhaps is to feel with the fork for the direction of the shank-bone, and then see before you commence cutting that the leg is placed with the thickest part from you. From this pai-t slices may be cut one after the other (see Fig. 367, A) down to the bone, either from the knuckle or thick end, according to the wishes of the guests. When the Carver has rendered a good account of this first position, the joint should be turned over, and then some very fine slices of meat can be cut in the direction indicated by the dotted lines shown in Fig. 367, B. When the leg is boned and stuffed the plan of carving is much simplified, as shown in Fig. 367, C. A Fig. 368. Carving Capon or Pullet. Fig. 367. Carving Leg of Mutton. A leg of mutton, either boiled or roasted, is so commonly sent to table that apart from the doubt that naturally Pork. — The direction of the cuts in carving joints of this meat are usually indicated by the “ scoring ” of the skin ; but with a leg of pork it is best to remove all the “ crackling ” and then carve as if it were a leg of mutton, serving a little strip of crackling with each slice if desired by the recipient. To cut through the crackling without removing it may cause serious misdirection of the knife, and some very awkward slices result.

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