sweetbread, which you should help a slice of from c to d with the other part. Many like the eye; which you must cut with the point of your knife, and divide in two. If the jaw-bone be taken off, there will be found some fine lean. Under the head is the palate, which is reckoned a nicety; the lady of the house should be acquainted with all things that are thought so, that she may distribute them among her guests.
Shoulder of Mutton.—This is a very good joint, and by many preferred to the leg; it being very full of gravy, if properly roasted, and produces many nice bits. The figure represents it as laid in the dish with its back uppermost. When it is first cut, it should be in the hollow part of it, in the direction of a, b, and the knife should be passed deep to the bone. The prime part of the fat lies on the outer edge, and is to be cut out in thin slices in the direction e. If many are at table, and the hollow party cut in the line a, b, is eaten, some very good and delicate slices may be cut out on each side of the ridge of the blade-bone, in the direction c, d. The line between these two dotted lines is that in the direction of which the edge or ridge of the blade-bone lies, and cannot be cut across.
Leg of Mutton.—A leg of wether mutton (which is the best flavoured) may be known by a round lump of fat at the edge of the broadest part, as at a. The best part is in the midway, at b, between the knuckle and farther end. Begin to help there, by cutting thin deep slices to c. If the outside is not fat enough, help some from the side of the broad end in slices from e to f. This part is most juicy; but many prefer the knuckle, which in fine mutton will be very tender though dry. There
