are very fine slices on the back of the leg: turn it up, and cut the broad end; not in the direction you did the other side, but longwise. To cut on the cramp-bone, take hold of the shank with your left hand, and cut down to the thigh-bone at d; then pass the knife under the cramp-bone in the direction d, g.
A fore Quarter of Lamb.—Separate the shoulder from the scoven (which is the breast and ribs), by passing the knife under the direction of a, b, c, d, in the figure opposite the last page; keeping it towards you horizontally, to prevent cutting the meat too much off the bones. If grass lamb, the shoulder being large, put into another dish. Squeeze the juice of half a Seville orange (or lemon) on the other part, and sprinkle a little salt and pepper. Then separate the gristly part from the ribs in the line e, c; and help either from that, or from the ribs, as may be chosen.
Haunch of Venison.—Cut down to the bone in the line a, b, c, in the figure opposite, to let out the gravy: then turn the broad end of the haunch toward you, put in the knife at b, and cut as deep as you can to the end of the haunch d; then help in thin slices, observing to give some fat to each person. There is more fat (which is a favourite part) on the left side of c and d than on the other: and those who help must take are to proportion it, as likewise the gravy, according to the number of the company.
Haunch of Mutton is the leg and part of the loin, cut so as to resemble haunch of venison, and is to be helped at the table in the same manner.
Saddle of Mutton.—Cut long thin slices from the tail to the end, beginning close to the back-bone. If a
