2651. Haunch of Mutton or Venison
Make an incision across the knuckle-end, right into the bone, and set free the gravy. Then cut thin slices the whole length of the haunch. Serve pieces of fat with slices of lean.
2652. Rump or Sirloin of Beef
The undercut, called the "fillet," is exceedingly tender, and some carvers will turn the joint and serve the fillet first, reserving the meat on the upper part to be eaten cold. From the upper part, whether hot or cold, the slices should be cut lengthways from top to bottom, so that the fat and lean may be distributed in fair proportions.
2653. Ribs of Beef
Ribs of beef are carved in the same way as the sirloin; but there is no fillet.