Braized Saddle of Mutton; How to Carve

To have a braized saddle of mutton carved on the table, it should be placed on a hot dish without any gravy or garnishing; first make two incisions, one on each side, just between the fat of the flank or the kernel, then cut the large fillets across in rather thick slices; avoid having too much fat on any of them. A saddle of mutton can be carved in the kitchen without deteriorating from its good qualities; in this case, remove the fillets entirely, pare free of all fat and cut them across in half inch thick slices; return them to their original position, and when serving, hand around at the same time, both garnishing and a sauceboatful of gravy or sauce.