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Carving a Fore-Quarler of Lamb, Sfc.
half a one is not too much for most appetites, they are
seldom carved now, otherwise than by fixing the fork
at the point b, entering the knife just before it, and
dividing the pigeons into two, cutting away in the lines
b, c, and b, d. No. 7 ; at the same time bringing the
knife out at the back, in the direction b, c, and b, d,
No. 8.
A Fore-Quarter of Lamb, See No. 9.
A fore-quarter of lamb 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, by
passing the knife under, in the direction d, h, <?,/. 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 re-
placed. The gristly part must then be. separated from
the ribs in the line g, h, and then all the preparatory
business to serving will be done. The ribs are gene-
rally most esteemed, and one, two, or more, may be
easily separated from the rest, in the line b, c; but to
those who prefer the gristly part, a piece or two may be
cut off in the line i, k, &c. If your quarter be grass
lamb, and runs large, you may put the shoulder into
another dish, and carve it in the same manner as a
shoulder of mutton usually is.
A Haunch of Venison. See Plate, No 10.
Cut down to the bone, in the line c, /, b. Then turn
the dish, with the end e towards you, put in the point ot
the knife at d, and cut it down as deep as you can, in
the direction d, e, 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, be-
tween e and b, to those who are fond ot fat, as is the
