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Page 5
LEG OF MUTTON OR LAMB, OR KNUCKLE OF VEAL.
Before cooking, remove the rump-bones at the larger end. For a small
family it is more economical to remove all the bones and fill the cavity
with stuffing. Tie or skewer it into compact shape; there is then less
waste, as the meat that is not used at the first dinner does not become
dry and hard by keeping.
In serving, the thickest part of the leg should be toward the back of
the platter. Put the fork in at the top, turn the leg toward you to
bring the thickest part up, and cut through to the bone. Cut several
slices of medium thickness, toward the thickest part, then slip the
knife under and cut them away from the bone. A choice bit of crisp fat
may be found on the larger end, and there is a sweet morsel near the
knuckle or lower joint. If more be required, slice from the under side
of the bone in the same manner.
LEG OF VENISON.
This is carved in the same way as a leg of mutton,--through the thickest
part down to the bone.
SADDLE OF MUTTON.
Remove the ends of the ribs and roll the flank under before cooking.
Place it on the platter with the tail end at the left. Put the fork in
firmly near the centre, and carve down to the ribs in long slices,
parallel with the backbone, and the whole length. Slip the knife under
and separate the slices from the ribs; do the same on the other side of
the back. Divide the slices if very long. Cut the crisp fat from the
sides in slanting slices. Turn partly over and remove the choice bit of
tenderloin and kidney fat under the ribs.
Carving a saddle of mutton in this way is really cutting with the grain
of the meat, but it is the method adopted by the best authorities. It is
only the choicest quality of mutton, and that which has been kept long
enough to be very tender, that is prepared for cooking in this way. The
fibres are not so tough as those of beef; there is no perceptible
difference in the tenderness of the meat when cut in this manner, and
there is an advantage in obtaining slices which are longer, and yet as
thin as those from cutting across the grain.
SADDLE OF VENISON.
Carve the same as a saddle of mutton. Serve some of the dish gravy with
each portion. Venison and mutton soon become chilled, the fat
particularly, thus losing much of their delicacy. Send them to the table
very hot, on hot platters; carve quickly, and serve at once on warm
plates.
HAUNCH OF VENISON OR MUTTON.
This is the leg and loin undivided, or, as more commonly called, the
hind quarter.
The butcher should split the whirl-bone, disjoint the backbone, and
split the ribs in the flank. The rump-bone and aitch-bone may be removed
before cooking. Place it on the platter with the loin or backbone
nearest the carver. Separate the leg from the loin; this is a difficult
joint to divide when the bones have not been removed, but it can be done
with practice. When the leg has been taken off, carve that as directed
on page 19. Carve the loin by first cutting off the flank and dividing
it, then divide between each rib in the loin, or cut long slices
parallel with the backbone, in the same way as directed for a saddle of
mutton. Some English authorities recommend cutting perpendicularly
through the thickest part of the leg near the knuckle, and then cutting
across at right angles with this first cut, in long thin slices, the
entire length of the joint; the slices are then separated from the bone
and divided as desired. When carved in this way the loin and leg are not
divided. This is not so economical as the first method.
LOIN OF MUTTON, LAMB, VEAL, PORK, OR VENISON.
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