Leg of Mutton.—Plate VI.
A LEG of weather-mutton, which is by far the best flavoured, may be readily known by the kernel, or little round lump of far, just above the letters a, c. This joint, whether boiled or roasted, is carved in the same manner. The person who does this business should turn the joint towards him as it here lies, the shank to the left hand; then holding it steady with his fork, he should cut it deep on the fleshy part, in the hollow of the thigh, quite to the bone, in the direction a, b. Then will he cut it right through the kernel of fat, called the pope’s eye, of which many are particularly fond. The most juicy parts of the leg are in the thick part of it, from it line a, b, upwards, towards c; but many prefer the drier part, about the shank or knuckle, which some call the venison part from its eating so short; but this is certainly the coarsest parts of the joint. The fat lies chiefly on the ridges e, e, and is to be cut in the direction e, f. In order to cut out what is by some called the cramp-bone, and by others the gentleman’s bone, you must take hold of the shank-bone with your left-hand, and cutting down to the thigh-bone at the point d, the passing the knife under the cramp bone, in the direction d, e, it may easily be cut out.