Are carved in the same manner as the sirloin; but there is no fillet attached to them.
A ROUND OF BEEF.
To carve this well, a very sharp-edged and thin-bladed knife is requisite. A thick slice should first be taken entirely off the top of the joint, leaving it very smooth; it should then be cut as thin and as evenly as possible, and delicate slices of the fat or udder should be served with the 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.