2615. Saddles of Pork or Lamb are carved in the same manner.

2616. Haunch Of Mutton Or Venison

Make an incision right across the knuckle-end, right into the bone, and set free the gravy. Then cut thin slices the whole length of the haunch. Serve pieces of fat with slices of lean.

2617. Rump of Sirloin or Beef - The undercut, called "the fillet ' is exceedingly tender, and it is usual to turn the joint and serve the fillet first, reserving the meat on the upper part to serve cold. From the upper part the slices may be cut either lengthways or crossways, at option.

2618. Ribs of Beef are carved in the same way as the sirloin; but there is do fillet.

2619. Round Of Beef

First cut away the irregular outside pieces, to obtain a good surface, and then serve thin and broad slices. Serve bits of the udder fat with the lean.

2620. Brisket Of Beef

Cut off the outside, and then serve long slices, cut the whole length of the bones.