FIRST cut it across down to the bone, in the line b, c, a, then turn the dish with the end d towards you, put in the point of the knife at c, and cut it down as deep as you can in the direction c, d, so that the two strokes will then form the resemblance of the letter T. Having cut it thus, you may cut as many slices as are necessary, according to the number of the company, cutting them either on the right or left. As the fat lies deeper on the left between g and d, so those who are fond of fat (as is the case with most admirers of venison) the best flavoured and fattest slices will be found on the left of the line c, d, supposing the end d turned towards you. In cutting the slices, remember that they must not be either too thick or too thin. With each slice of lean add a proper proportion of fat, and put a sufficient quantity of gravy into each plate.
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on the table for those who choose it. Indeed, this is generally used by most.
A Fore-Quarter of Lamb.—See Plate III.
THIS joint is always roasted, and when it comes to table, before you can help any one, you must separate the shoulder from the breast and ribs (or what is by some called the coast) by passing the knife under, in the direction c, g, d, e. The shoulder being then taken off, the juice of a lemon, or Seville orange, should be squeezed upon the part it was taken from, a little salt added, and the shoulder replaced. The gristly part must then be separated from the ribs in the line f, g, and then all the preparatory business to serving will be done. The ribs are generally most esteemed, and one, two or more, may be easily separated from the rest, in the line a, b; but, to those who prefer the gristly part, a piece or two may be cut off in the lines h, i, &c. If you should have a fore-quarter of grass-lamb that runs large, the shoulder when cut off, must be put into another dish, and carved in the same manner as a shoulder of mutton.—See Plate IV.