An incision must first be made entirely across the knuckle end of this joint, quite down to the bone, in the line a b , to let the gravy escape ; it must then be carved in thin slices taken as deep as they can be, the whole length of the haunch, from c to d. A portion of the fat should invariably be served with the venison. No. 6. SIRLOIN OR RUMF OF BEEF. As the very tender part of this favourite joint, ^jwliich lies under the bone, and is called th o fillet, is preferred by many eaters, the beef should be raised, and some slices be taken from it in the direction a &, before the carver proceeds further. The slices should be cut quite across the joint, from side to side, as indicated by the line from c to d , in which direction the whole of the meat is occasionally carved, though it is much more usual to slice the upper part from e to /. When the brown outside has been taken off this, it should be evenly carved in thin slices, and served with some of the gravy in the dish, and accompanied with horse-radish very lightly and finely scraped, with tufts of which the beef is commonly garnished. RIBS OF BEEF Are carved in the same manner as the sirloin ; but there is no fillet attached to them. A ROUND OF BEEF. To carve this well, a very sharp-edged and thin-bladed knife is requisite. A thick slice should first be taken entirely off the top of the joint, leaving it very smooth ; it should then be cut as thin and XXXVI CARVING. as evenly as possible, and delicate slices of the fat or udder should b? served with the lean A BRISKET OP BEEP Is carved in slices quite across the bonca. No. 7. leg of mutton. This, whether roast or boiled, is dished as it lie3 in the engraving, unless when fanciful eaters prefer the underside of the joint laid uppermost, and carved quite across the middle, for the sake of the finely grained meat which lies beneath the part commonly called the Tope’s eye. In a general way, the mutton should be sliced, rather thick than thin as directed by the line between a b ; the fat will be found in the direction c d. No. 8. quarter of lams. The shoulder must be divided, and raised entirely from the breast in the direction of the letters abed. A slice of butter sprinkled with cayenne and salt is then usually laid between them, and a little lemon-juice is added, or a cold Maitre d' Hotel sauce is substituted for these. The shoulder may then be removed into another dish or not, as is most convenient. The brisket is next separated from the long bones in the line e /, and carved in the direction g h ; the rib- bones are divided from i i to j j. The choice of the different parts is offered in serving them. No. 9. SHOULDER OF MUTTON OR LAMB. Commence by cutting from the outer edge direct to the bone of the shoulder in the line a b, and carve as many slices from that part of the joint as it will afford : then, if more be required, draw the knife on either side of the ridge of the blade-bone in the direction c c d d. The fat must be carved in the line e f. Some eaters have a preference for the juicy, but not very finely-grained flesh on the under-side of the shoulder, which must be turned, for it to be carved. For the mode of boning a shoulder of mutton or veal, and giving it a more agreeable appearance, see 219. No. 10. A SUCKING PIG.

AI-modernized reading of the original text

An incision must first be made entirely across the knuckle end of this joint, quite down to the bone, in the line a b , to let the gravy escape ; it must then be carved in thin slices taken as deep as they can be, the whole length of the haunch, from c to d. A portion of the fat should invariably be served with the venison. No. 6. SIRLOIN OR RUMF OF BEEF. As the very tender part of this favourite joint, ^jwliich lies under the bone, and is called th o fillet, is preferred by many eaters, the beef should be raised, and some slices be taken from it in the direction a &, before the carver proceeds further. The slices should be cut quite across the joint, from side to side, as indicated by the line from c to d , in which direction the whole of the meat is occasionally carved, though it is much more usual to slice the upper part from e to /. When the brown outside has been taken off this, it should be evenly carved in thin slices, and served with some of the gravy in the dish, and accompanied with horse-radish very lightly and finely scraped, with tufts of which the beef is commonly garnished. RIBS OF BEEF Are carved in the same manner as the sirloin ; but there is no fillet attached to them. A ROUND OF BEEF. To carve this well, a very sharp-edged and thin-bladed knife is requisite. A thick slice should first be taken entirely off the top of the joint, leaving it very smooth ; it should then be cut as thin and XXXVI as evenly as possible, and delicate slices of the fat or udder should b? served with the lean A BRISKET OP BEEP Is carved in slices quite across the bonca. No. 7. leg of mutton. This, whether roast or boiled, is dished as it lie3 in the engraving, unless when fanciful eaters prefer the underside of the joint laid uppermost, and carved quite across the middle, for the sake of the finely grained meat which lies beneath the part commonly called the Tope’s eye. In a general way, the mutton should be sliced, rather thick than thin as directed by the line between a b ; the fat will be found in the direction c d. No. 8. quarter of lams. The shoulder must be divided, and raised entirely from the breast in the direction of the letters abed. A slice of butter sprinkled with cayenne and salt is then usually laid between them, and a little lemon-juice is added, or a cold Maitre d' Hotel sauce is substituted for these. The shoulder may then be removed into another dish or not, as is most convenient. The brisket is next separated from the long bones in the line e f, and carved in the direction g h; the ribs are divided from i i to j j. The choice of the different parts is offered in serving them. No. 9. SHOULDER OF MUTTON OR LAMB. Commence by cutting from the outer edge direct to the bone of the shoulder in the line a b, and carve as many slices from that part of the joint as it will afford : then, if more be required, draw the knife on either side of the ridge of the blade-bone in the direction c c d d. The fat must be carved in the line e f. Some eaters have a preference for the juicy, but not very finely-grained flesh on the under-side of the shoulder, which must be turned, for it to be carved. For the mode of boning a shoulder of mutton or veal, and giving it a more agreeable appearance, see 219. No. 10. A SUCKING PIG.

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