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Mutton, Leg of, To Carve

This homely but capital English joint is almost invariably served at table as shown in the engraving. The carving of it is not LEG OF MUTTON.

C very difficult: the knife should be carried sharply down in the direction of the line from A to B and slices taken from either side, as the guests may desiro, some liking the knuckle-end, as well done, and others preferring the more underdone part. The fat should be sought near the line C to D.

MUTTON, CARVING OF.

Some connoisseurs are fond of having this joint dished with the under-side uppermost, so as to get at the finely-grained meat lying under that part of the joint, known as the Pope's eye; but this is an extravagant fashion and one that will hardly find favour in the eyes of many economical British housewives and housekeepers.