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 at 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 the thigh bone at _d_; then pass the knife under the cramp bone
in the direction, _d_, _g_.----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_; 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_, 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 a 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 back bone. 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 the centre through the thick fat. This
brings to the prime at first, which is likewise accomplished by c