The dish containing these roasts must be placed on the table before the person who is to carve; the loin end to be turned to the left, for from this end is the saddle begun. There are two ways of carving the roasted saddle; the first way is to cut the slices on the length of the. meat, slightly bias; sec braized saddle, Fig. 33. They to be neither too long nor too thin. For the second way, the slices are cut the entire length of the meal, but in every ease serve on very hot plates, adding a little of the good gravy from the meat and serving another gravy separately in a sauceboat.

(28). How To Carve Braized Saddle Of Mutton (Pour Decouper Une Selle De Mouton Braisee)

To have a braized saddle of mutton carved on the table, it should be placed on a hot dish without any gravy or garnishing; first make two incisions, one on each side, just between the fat of the flank or the kernel, then rut the large fillets across in rather thick slices; avoid having too much fat on any of them. A saddle of mutton can be carved in the kitchen without deteriorating from its good qualities; in this case, remove the fillets entirely, pare free of all fat and cut them across in half inch thick slices; return them to their original position, and when serving, hand around at the same time, both garnishing and a sauceboatful of gravy or sauce.