Leg of Mutton, either boiled or roasted, is carved as in Fig. 6. You begin, by taking slices from the most meaty part, which is done by making cuts straight across the joint, and quite down to the bone (a, b), and thus continuing on towards the thick end, till you come to c, the cramp-bone (or, as some call it, the edge-bone). Some mutton is superfluously fat on every part of the leg. The most delicate fat, however, is always that which is attached to the outside, about the thick end. After cutting as above directed, turn the joint over, and cut longwise the leg, as with a haunch of venison (see Fig. 1). Some people like the knuckle, that part which lies to the right of b, though this is always the driest and the leanest. A few nice slices may be taken at d, by cutting across that end: these are not juicy, but the grain of the meat is fine; and here there is also some nice fat.
Shoulder of Mutton.—Fig. 7.
Shoulder of Mutton.—Cut first from a to b (Fig. 7) as deep as the bone will permit, and take out slices on each side of this line. Then cut in a line with and on both sides of the ridges of the blade-bone, which will be found running in the direction c to d. The meat of this part is some of the most delicate, but there is not much of it. You may get some nice slices between e and f, though these will sometimes be very fat. Turn the joint over, and take slices from the flat surface of the under part: these are the coarsest, yet some think the best.—In small families it is sometimes the practice to cut the under side while hot; this leaves the joint better looking for the next day.
Ham.—Fig. 8.
Ham is generally cut by making a deep incision across the top of it, as from a to b, and down to the bone. Those who like the knuckle end, which is the most lean and dry, may cut towards c; but the prime part of the ham is that between a and the thick end. Some prefer carving hams with a more slanting cut, beginning in a direction as from a to c, and so continuing throughout to the thick end. The slanting mode is, however, apt to be very wasteful, unless the carver be careful not to take away too much fat in proportion to the lean.
Sucking Pig should always be cut up by the cook; at least, the principal parts should be divided before the dish is served. First, take off the head immediately behind the ears: then cut the body in two, by carrying the knife quite through from the neck to the tail. The legs and the shoulders must next be removed from the sides, and each of them cut in two at their respective joints. The sides may either be sent to table whole, or cut up: if the latter, separate the whole length of each side into three or four pieces. The head should be split in two, and the lower jaws divided from the upper part of it; let the ears be cut off. In serving, a neat cook will take care to arrange the different parts thus separated so that they may appear, upon the dish, as little uneven and confused as possible. The sides, whether whole or in several pieces, should be laid parallel with each other; the legs and shoulders on the outer side of these, and opposite to the parts to which they have respectively belonged; and the portions of the head, and the ears, may be placed, some at one end, and some at the other end, or, as taste may suggest, at the sides of the dish.
Hare, or Rabbit, for Roasting.—Fig. 9.