2654. Round of Beef
First cut away the irregular outside pieces, to obtain a good surface, and then serve thin and broad slices. Serve bits of the udder fat with the lean.
2655. Brisket of Beef
Cut off the outside, and then serve long slices, cut the whole length of the bones.
2656. Shoulder of Mutton
Make a cross incision on the fore-part of the shoulder, and serve slices from both sides of the incision; then cut slices lengthways along the shoulder-blade. Cut fat slices from the round corner. Another and more economical way, is to cut slices from the under part when first brought to table. The joint then presents a better appearance when cold.
2657. Leg of Mutton