Saddle of Mutton, Saddle of Lamb, and Saddle of Venison, Roasted; How to Carve

The dish containing these roasts must be placed on the table before the person who is to carve; the loin end to be turned to the left, for from this end is the saddle begun. There are two ways of carving the roasted saddle; the first way is to cut the slices on the length of the meat, slightly bias; see braized saddle, Fig. 33. They to be neither too long nor too thin. For the second way, the slices are cut the entire length of the meat, but in every case serve on very hot plates, adding a little of the good gravy from the meat and serving another gravy separately in a sauceboat.