long each side of the center bone, in the direction A to B; help fat from c to D. You may help from the vertabrse on both sides the loin, and then carve crosswise, as mark ed in the engraving, which gives you both fat a^id lean. Help a slice of kidney to those who desire. It is best to have relays of very hot gravy served separately, as saddle of mut- ton very soon gets cold. The dish in which it is served, as well as the plates, should be very hot, NECK OF MUTTON— This is usually boiled, and then carved by cutting it into chops, as shown in the dotted line, and into pieces, by bringing the knife between the bones, at what is known as the scrag end. When the best end of the neck is roasted (this forms an admirable joint for 2 or 3 persons) it should be carved like a saddle of mutton, and the neck should not be jointed by the butcher (see remarks about that on carving the loin). When carved thus, nothing is wasted; the bones left on the platter will do for the stock=pot, while the scrapings, etc. will make a dish of mince. LEG OF MUTTON.— The knife should be carried down sharply in the direction of the line a to b, and slices taken from either side, as the guests may desire, some liking the knuckle end because well done, and others preferring the rar- er parts. The fat should be sought near the line c to D. Some connoisseurs are fond of having this joint dished with the un- der side uppermost, so as to get at the finely grained meat lying underneath, known as the NECK OF MUTTON. LEG OF MUTTON. CAKvma 595 SHOULDEB OF MUTTON. Pope's eye but that is an extravagant fashion, of carving. When carved outside the room a leg of mutton can be cut in slices parallel with the bone, when it has the appearance of, and is practically, a haunch. SHOULDER OF MUTTON.— Commence carving from a to b taking out moderately thick slices in the shajoe of a wedge; some nice pieces' may then be helped from the blade bone, from c to d, cutting on both sides of the bone. Out the fat from E to F, cut- ting it in thin slices. Now turn the joint and carve the under side of the shoulder, as some of the choicer parts lie there. Cut horizontally along the whole length, as from o to D. Some tender slices are met at E to f, but they are cut as indicated. In carving this joint the tastes of those at the table should be consulted, as it has many titbits. It should be served hot, as it is very insipid when cold FORE=QUARTER OF LAMB.— Place your knife near the knuckle, and cut along a, b, c, d, e. Pass your knife under, lift with the fork, and the shoulder will come away. Do not cut away too much meat from the breast, as that will spoil the appearance. The juice of half a lemon is then squeezed under the shoul- der, salt and pepper sprink- led on, and a small piece of butter added, and the parts reunited until the butter is melted, when the shoul- der is removed to another plate. Then sejjarate the ribs from the brisket by cutting from p to E. Carve the ribs in the direction of i to K, and the brisket from g to h. Ask guests which part they pre- fer, ribs, brisket, or a piece of the shoulder, and serve accordingly. OTHER JOINTS OF LAMB.— These are carved exactly like the corresponding joints of mutton, and our readers can refer to the di- rections given for those. 41

AI-modernized reading of the original text

long each side of the center bone, in the direction A to B; help the fat from c to D. You may help from the vertebræ on both sides the loin, and then carve crosswise, as mark ed in the engraving, which gives you both fat and lean. Help a slice of kidney to those who desire. It is best to have relays of very hot gravy served separately, as saddle of mutton very soon gets cold. The dish in which it is served, as well as the plates, should be very hot, NECK OF MUTTON— This is usually boiled, and then carved by cutting it into chops, as shown in the dotted line, and into pieces, by bringing the knife between the bones, at what is known as the scrag end. When the best end of the neck is roasted (this forms an admirable joint for 2 or 3 persons) it should be carved like a saddle of mutton, and the neck should not be jointed by the butcher (see remarks about that on carving the loin). When carved thus, nothing is wasted; the bones left on the platter will do for the stock-pot, while the scrapings, etc. will make a dish of mince. LEG OF MUTTON.— The knife should be carried down sharply in the direction of the line a to b, and slices taken from either side, as the guests may desire, some liking the knuckle end because well done, and others preferring the rarer parts. The fat should be sought near the line c to D. Some connoisseurs are fond of having this joint dished with the under side uppermost, so as to get at the finely grained meat lying underneath, known as the NECK OF MUTTON. LEG OF MUTTON. CARVING SHOULDEB OF MUTTON. Pope's eye but that is an extravagant fashion, of carving. When carved outside the room a leg of mutton can be cut in slices parallel with the bone, when it has the appearance of, and is practically, a haunch. SHOULDER OF MUTTON.— Commence carving from a to b taking out moderately thick slices in the shape of a wedge; some nice pieces may then be helped from the blade bone, from c to d, cutting on both sides of the bone. Out the fat from E to F, cutting it in thin slices. Now turn the joint and carve the under side of the shoulder, as some of the choicer parts lie there. Cut horizontally along the whole length, as from C to D. Some tender slices are met at E to f, but they are cut as indicated. In carving this joint the tastes of those at the table should be consulted, as it has many titbits. It should be served hot, as it is very insipid when cold FORE-QUARTER OF LAMB.— Place your knife near the knuckle, and cut along a, b, c, d, e. Pass your knife under, lift with the fork, and the shoulder will come away. Do not cut away too much meat from the breast, as that will spoil the appearance. The juice of half a lemon is then squeezed under the shoulder, salt and pepper sprinkled on, and a small piece of butter added, and the parts reunited until the butter is melted, when the shoulder is removed to another plate. Then separate the ribs from the brisket by cutting from p to E. Carve the ribs in the direction of i to K, and the brisket from g to h. Ask guests which part they prefer, ribs, brisket, or a piece of the shoulder, and serve accordingly. OTHER JOINTS OF LAMB.— These are carved exactly like the corresponding joints of mutton, and our readers can refer to the directions given for those.

The household cook book