SHOULDER OF MUTTON.

[Illustration: SHOULDER OF MUTTON.]

763. This is a joint not difficult to carve. The knife should be drawn
from the outer edge of the shoulder in the direction of the line from 1
to 2, until the bone of the shoulder is reached. As many slices as can
be carved in this manner should be taken, and afterwards the meat lying
on either side of the blade-bone should be served, by carving in the
direction of 3 to 4 and 3 to 4. The uppermost side of the shoulder being
now finished, the joint should be turned, and slices taken off along its
whole length. There are some who prefer this under-side of the shoulder
for its juicy flesh, although the grain of the meat is not so fine as
that on the other side.

FORE-QUARTER OF LAMB.

[Illustration: FORE-QUARTER OF LAMB.]

764. We always think that a good and practised carver delights in the
manipulation of this joint, for there is a little field for his judgment
and dexterity which does not always occur. The separation of the
shoulder from the breast is the first point to be attended to; this is
done by passing the knife lightly round the dotted line, as shown by the
figures 1, 2, 3, 4, and 5, so as to cut through the skin, and then, by
raising with a little force the shoulder, into which the fork should be
firmly fixed, it will come away with just a little more exercise of the
knife. In dividing the shoulder and breast, the carver should take care
not to cut away too much of the meat from the latter, as that would
rather spoil its appearance when the shoulder is removed. The breast and
shoulder being separated, it is usual to lay a small piece of butter,
and sprinkle a little cayenne, lemon-juice, and salt between them; and
when this is melted and incorporated with the meat and gravy, the
shoulder may, as more convenient, be removed into another dish. The,
next operation is to separate the ribs from the brisket, by cutting
through the meat on the line 5 to 6. The joint is then ready to be
served to the guests; the ribs being carved in the direction of the
lines from 9 to 10, and the brisket from 7 to 8. The carver should ask
those at the table what parts they prefer-ribs, brisket, or a piece of
the shoulder.

LEG OF LAMB, LOIN OF LAMB, SADDLE OF LAMB, SHOULDER OF LAMB,

are carved in the same manner as the corresponding joints of mutton.
(_See_ Nos. 760, 761, 762, 763.)

[Illustration]

CHAPTER XVI.

GENERAL OBSERVATIONS ON THE COMMON HO