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Classic
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page xxiv
reckoned a nicety; the lady of the house should be acquainted with all things
that are thought so, that she may distribute them among her guests.
Shoulder of Mutton.--This is a very good joint, and by many preferred to the
leg; it being very full of gravy, if properly roasted, and produces many nice
bits. The figure represents it as laid in the dish with its back uppermost. When
it is first cut, it should be in the hollow part of it, in the direction of a,
b, and the knife should be passed deep to the bone. The prime part of the fat
lies on the outer edge, and is to be cut out in thin slices in the direction e.
If many are at table, and the hollow part cut in the line a, b, is eaten, some
very good and delicate slices may be cut out on each side the ridge of the
blade-bone, in the direction c, d. The line between these two dotted lines, is
that in the direction of which the edge or ridge of the blade-bone lies, and
cannot be cut across.
Leg of Mutton.--A leg of wether mutton (which is the best flavoured) may be
known by a round lump of fat the edge of the broadest part, as at a. The best
part is in the midway, at b, between the knuckle and further end. Begin to help
there, by cutting thin deep slices to c. If the outside is not fat enough, help
some from the side of the broad end in slices from e to f. This part is most
juicy; but many prefer the knuckle, which in fine mutton will be very tender
though dry. There are very fine slices on the back of the leg: turn it up, and
cut the broad end; not in the direction you did the other side, but longways. To
cut out the cramp-bone, take hold of the shank with your left-hand, and cut down
to
Plate III.
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