Modern cookery for private families

lean. A BRISKET OF BEEF Is carved in slices quite across the bones. No. 7. LEG OF MUTTON. This, whether roast or boiled, is dished as it lies 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 Pope’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 LAMB. The shoulder must be divided, and raised entirely from the breast in the direction of the letters _a b c d_. 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 _Mâitre d’Hôtel_ 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 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 underside 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. Every part of a sucking pig is good, but some