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The Haunch of Mutton or Venison

1271. Is carved very differently by different people. The usual plan is to cut through the flesh between the leg and loin, and then to is to cut through the flesh between the leg and loin, and then to run the knife from this to the lower end of the loin, cutting parallel slices in that direction. A much better plan, however, consists in making these cuts in one sweep, carrying the knife directly from the outside of the leg to the end of the loin, and thus getting a beautiful long slice of lean with the fat at the end (see fig. 176, A B). There of kidney-fat in the loin of mutton under the flank, which is often too high in venison; but, if fresh enough, is even more rich and palatable in that meat than in mutton.