. "You ask!--I'll tell." A home and business companion of all things of every-day life .. . slices from 3 to the cross-line 2, 4, gravy will be found in copious sup-ply in the cavity at 4. In carving thisjoint, always cut the slices towardsyourself. Roast Leg of Mutton. — In carv-ing a roast leg of mutton, always havethe shank to the left hand, as depictedin the drawing. Place the fork inat about 7, to hold it steady, and cutright down to the bone in the direc-tion 1, 2; the knife will thus passthrough the kernel of fat denominatedthe popes eye, of which some peo-ple are particularly fon
. "You ask!--I'll tell." A home and business companion of all things of every-day life .. . slices from 3 to the cross-line 2, 4, gravy will be found in copious sup-ply in the cavity at 4. In carving thisjoint, always cut the slices towardsyourself. Roast Leg of Mutton. — In carv-ing a roast leg of mutton, always havethe shank to the left hand, as depictedin the drawing. Place the fork inat about 7, to hold it steady, and cutright down to the bone in the direc-tion 1, 2; the knife will thus passthrough the kernel of fat denominatedthe popes eye, of which some peo-ple are particularly fond. The mostjuicy slices are to be obtained from MUTTON AND LAMB. 221. the line 1, 2, upwards towards 5,though some people prefer the shankor knuckle. Fat may be found on theridges 5, 5, and should be cut in thedirection 5, 6. Should you desire to cut out whatis called the cramp-bone, take holdof the shank-bone with your left hand,then cut down to the thigh-bone atthe point 4, and after passing the knifeunder the cramp-bone in the direction4, 3, it can easily be extricated. Boiled Leg of Mutton. — Aboiled leg of mutton may be carvedin the like manner to the roast; butin helping, care should be taken togive a due proportion of caper saucewith each slice. Shoulder of Mutton. — Ashoulder of mutton, though perhapsone of the most repulsive jointsever brought to table, is, nevertheless,greatly admired by some persons, whothink the flavor of it superior to thatof the leg, and it requires some skill incarving. When first cut it should be :^ ■■• 3 \^ 5 in the direction of 1, 2, cutting rightdown to the bone, causing the gravyto run into the dish. The pr
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Keywords: ., bookcentury1800, bookdecade1890, booksubjectcbk, booksubjectrecip
