In helping the more fleshy joints, such as a Sirloin of Beef, Leg of Mutton, Fillet of Veal, cut thin smooth slices, and let the knife pass through to the hones of Mutton and Beef.
It would prevent much trouble, if the joints of the loin, neck, and breast, were cut through by the butcher previous to the cooking, so that when sent to table they may easily be severed. Should the whole of the meat belonging to each bone be too thick, one or more slices may be taken off from between every two bones.
In some boiled joints, round and aitch-bone of beef for instance, the water renders the outsides vapid, and of course unfit to be eaten; you will therefore be particular to cut off and lay aside a thick slice from the top, before you begin to serve.
Cut in to the bone at the line 1, and help thin slices of lean from each side of the incision; the prime part of the fat lies at the outer edge, at 2.
Should more meat be required than can be got from that part, cut on either side of the line 3, which represents the blade bone, and some good and delicate slices may be procured. By cutting horizontally from the under side, many "nice bits " will be obtained.
The finest part is situated in the centre, at 1, between the knuckle and farther end; insert the knife there, and cut thin, deep slices each way, as far in as 2. The outside rarely being very fat, some neat cuts may be obtained off the broad end, at 3. The knuckle of a fine leg is tender, though dry, and many prefer it, although the other is the most juicy. There are some good cuts on the broad end of the back of the leg, from which slices may be procured lengthways.
The cramp bone is by some esteemed a delicacy; to get it out, cut down to the thighbone, at 4, and pass the knife under it in a semicircular course, to 5.
Haunch Of Mutton consists of the leg and part of the loin, cut so as to resemble a Haunch of Venison, It must be helped at table in a similar manner.
This is an excellent joint, and produces many nice bits. Cut the whole length of it close to the back bone, and take off some long thin slices in that direction. The upper division consists of lean; the fat may be easily got at by cutting from the left side.
As the bones of this joint are divided, it is very easily managed. Begin at the narrow end and take off the chops; when the joints are cut through, some slices of meat may be obtained between the bones.
First divide the shoulder from the scoven, which consists of the breast and ribs, by passing the knife under the knuckle, in the direction of 1,2, 3, and cutting so as to leave a fair portion of meat on the ribs; lay it on a separate dish, and squeeze the juice of half a Seville orange over the other part, which, after being sprinkled with pepper and salt, should be divided in the line 3-4. This will separate the ribs from the gristly part, and you may help from either, as may be chosen, cutting as directed by the lines 5, 6.
Shoulder Of Lamb must be carved like a shoulder of mutton, of which it is a miniature edition.
Follow the directions given for leg of mutton, at page xli.
Loin Of Lamb may be helped similar to a loin of mutton. (See loin of mutton.) This, and the two foregoing, being small joints, should be helped sparingly, as there is very little meat on them, especially when first in season.