A saddle of mutton ([fig. 11]) is cut from the tail to the end on each side the back-bone, in the direction of the lines a b, continuing downward to the edge c, until it become too fat. The slices should be cut thin, and if the joint be a large one, they may be divided into two parts. The fat will be found on the sides.
A sucking pig is cut up before it is sent to table. The ribs may be divided into two parts as well as the joints. The ribs are considered the finest part, and the neck end under the shoulder. Part of the kidneys should be added to each helping.
A shoulder of mutton, if properly roasted, is supposed to yield many choice pieces, but this depends very much upon the carver. The first cut should be in the direction c b ([fig. 12]); and, after taking a few slices on each side of the gap which follows the first cut, some good slices may be obtained on each side of the ridge of the shoulder blade, in the direction c d. When the party is numerous, slices may be taken from the under side; and it is on this side, under the edge e, that the fat is found.[419-*]
Buttock of Beef
Is always boiled, and requires no print to point out how it should be carved. A thick slice should be cut off all round the buttock, that your friends may be helped to the juicy and prime part of it. The outside thus cut off, thin slices may then be cut from the top; but as it is a dish that is frequently brought to table cold a second day, it should always be cut handsome and even. When a slice all round would be considered too much, the half, or a third, may be given with a thin slice of fat. On one side there is a part whiter than ordinary, by some called the white muscle. In some places, a buttock is generally divided, and this white part sold separate, as a delicacy; but it is by no means so, the meat being coarse and dry; whereas the darker-coloured parts, though apparently of a coarser grain, are of a looser texture, more tender, fuller of gravy, and better flavoured; and men of distinguishing palates ever prefer them.
[412-*] He who greedily grapples for the prime parts, exhibits indubitable evidence that he came for that purpose.
[419-*] Another way of carving a shoulder of mutton, and one which many persons prefer, is in slices from the knuckle to the broad end of the shoulder beginning on the outside. See the lines f and g.