Marion Harland's Complete Cook Book: A Practical and Exhaustive Manual of Cookery and Housekeeping

leg of lamb or mutton If the small ribs—which are generally taken off for chops—are left with the leg, the carver is free to ask the preference of each guest for the rib or solid slice. The chops may be detached by drawing the point of the knife between the ribs, and—if the butcher has properly done his part—in severing the light cartilage at the backbone, as in parting vertebræ. The fleshy portion of the leg will be more tender if cut in slices at a right angle with the bone, as one would carve a ham; that is, across the grain. Some carvers, however, prefer to cut lamb or mutton with the grain, as it enables them to serve a portion more or less thoroughly cooked, according to the preference of those to be helped. These directions apply equally to carving a haunch of venison. To carve poultry The fowl—whether turkey, chicken or duck—should be placed on its back upon the platter. This will permit the carver to transfix the breastbone firmly with the fork; for, upon the stanchness of the hold here will depend the success of all further operations. The wing from the nearer side should first be dissevered by a gash of the knife underneath the socket. This, if the fowl be tender, is easily accomplished with a single cut. The first and second joints of the leg may next be separated, and the second or upper joint removed from its junction with the body, as was the wing. This is easily effected by a slight cut and pressure of the bone outward. The sidebone may be taken off by running the blade directly along the backbone; for it adheres only by a filament of skin and the soft fat that attaches to it on this line. These joints having been taken off, the breast is now entirely exposed, and further carving is a very simple matter. The removal of the leg has laid bare the cavity, from which the dressing may be lifted with a spoon, and the cutting of a few slices from the