The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families

midway, at _b_, between the knuckle and further 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 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 longways. To cut out 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_.----FORE QUARTER OF LAMB. Separate the shoulder from the scoven, which is the breast and ribs, by passing the knife under in the direction of _a_, _b_, _c_, _d_; keeping it towards you horizontally, to prevent cutting the meat too much off the bones. If grass lamb, the shoulder being large, put it 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_, 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 care 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 a