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Classic
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page xxv
the thigh-bone at d; then pass the knife under the cramp-bone in the direction,
d, g.
A fore Quarter of Lamb.--Separate the shoulder from the scoven (which is the
breast and ribs), by passing the knife under in the direction of a, b, c, d, in
the figure opposite the last page; keeping it towards you horizontally, to
prevent cutting the meat too much off the bones. If grass-lamb, the shoulder
being large, put it into another dish. Squeeze the juice of half a Seville
orange (or lemon) on the other part, and sprinkle a little salt and pepper. Then
separate the gristly part from the ribs in the line e, c; and help either from
that, or from the ribs, as may be chosen.
Haunch of Venison.--Cut down to the bone in the line a, b, c, in the figure
opposite the next page, to let out the gravy: then turn the broad end of the
haunch toward you, put in the knife at b, and cut as deep as you can to the end
of the haunch d; then help in thin slices, observing to give some fat to each
person. There is more fat (which is a favourite part) on the left side of c and
d than on the other; and those who help must take care to proportion it, as
likewise the gravy, according to the number of the company.
Haunch of Mutton is the leg and part of the loin, cut so as to resemble haunch
of venison, and is to be helped at table in the same manner.
Saddle of Mutton.--Cut long thin slices from the tail to the end, beginning
close to the backbone. If a large joint, the slice may be divided. Cut some fat
from the sides.
Ham may be cut three ways; the common method is, to begin in the middle, by long
slices from a to b, from
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