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48 to b. This first cut is the means of getting much of the gravy of the joint. Then turning the dish longwise towards him, the carver should put the knife in at c, and cut, as deep as the bone will allow, to d, and take out slices on either side of the line in this direction. The fat of venison becomes cold so very rapidly, that it is advisable, when convenient, to have some means of giving it renewed warmth after the joint comes to table. For this purpose, some use water plates, which have the effect of rendering the meat infinitely nicer than it would be in a half chilled state.

Haunch of Mutton is carved in the same way as Venison.



Saddle of Mutton. This is prepared for roasting as in Fig. 3, the tail being split in two, each half twisted back, and skewered, with one of the kidneys enclosed. You carve this by cutting, in straight lines, on each side of the backbone, as from a to b, from c to d. If the saddle be a fine one, there will be fat on every part of it; but there is always more on the sides (ee) than in the centre.