Care must be taken that the bone is well
jointed. The butcher chops the loin between each vertebra. When big
mutton is carved it gives a large chop, oftentimes more than the
amount desired, but a chop cannot be divided without waste, or one
portion being all the inferior end. It is therefore a good plan to
joint a loin of mutton with a small meat saw, cutting any thickness
desired. In this case the actual bone will often have to be sawn
through. The result will be more economical, and the servings more
agreeable. The loin also can be boned entirely, stuffed or not, as
preferred, the flap end folded and fastened over the fillet portion.
Then the meat can be carved across any thickness.

_To carve leg of mutton,_ stand joint the inner part of the leg
uppermost and cut across center to bone, towards carver, then cut
rather thick slices on either side. To serve the meat equally, unless
any special part is desired, a portion of the knuckle is served with
a slice of the thick end. The prime fat is the kernel of fat at the
thick end.

_To carve forequarter of mutton or lamb._ The forequarter of mutton
usually is not served whole unless the mutton be very small. The
forequarter of lamb frequently is served whole. Before cooking it
must be jointed through the chine of bone at the back, to enable this
portion being served in chops, twice across the breastbones the entire
length, and at short intervals at the edge of the breast. Before
serving it is usual to separate the shoulder by pressing the fork
in by the knuckle, then passing knife round shoulder, crossing about
center of joint, raising shoulder without cutting too much meat off
breast. Leave shoulder in position on joint; a second dish is sent to
table on which to lay it while the other part is being carved.

_To carve rabbit or hare._ In either case first separate legs and
shoulders; then cut the back part across, into two parts. This is
accomplished best by inserting the knife into joint, and raising up
the back by means of the fork. The back or fillet part is considered
the best portion of a hare or rabbit.

_To carve sirloin of beef,_ a sirloin should be cut into thin slices
with a sharp, firm cut from end to end of the joint. At the upper
portion the cut should be clean and even; then use point of knife to
loosen slices from bones. In carving undercut, remove superfluous fat,
and cut slices from end to end in same manner as upper portion. Be
careful always to cut