N.B. The blade-bone is a favourite luncheon or supper relish, scored, peppered and salted, and broiled, or done in a Dutch oven.
A Loin,[125-*]—(No. 28.)
Of mutton, from an hour and a half to an hour and three quarters. The most elegant way of carving this, is to cut it lengthwise, as you do a saddle: read [No. 26].
N.B. Spit it on a skewer or lark spit, and tie that on the common spit, and do not spoil the meat by running the spit through the prime part of it.
A Neck,—(No. 29.)
About the same time as a loin. It must be carefully jointed, or it is very difficult to carve. The neck and breast are, in small families, commonly roasted together; the cook will then crack the bones across the middle before they are put down to roast: if this is not done carefully, they are very troublesome to carve. Tell the cook, when she takes it from the spit, to separate them before she sends them to table.
Obs.—If there is more fat than you think will be eaten with the lean, cut it off, and it will make an excellent suet pudding ([No. 551], or [No. 554]).
N.B. The best way to spit this is to run iron skewers across it, and put the spit between them.