1903 The Bachelor Book

53

cold. Often the under-cut, which is best when eaten hot,is sufficient to dine a small familyj and then the joint served cold, glazed at the top, and on the uncut outside of a rich mahogany colour, orna- mented with fresh green parsley,presentsa handsome appearance. The under-cut is carved across in rather thick slices down to the bone. The top or upper part is cut in thin slices, and care should be taken to keep it straight, and not cut out the tender part in the middle. Lamb (Forequarter of).—Separate the shoulder from the other part by cutting round its outer edge. Place the shoulder on another dish. Separate the ribs from the brisket, and inquire of guests which they prefer. The shoulder is rarely cut when hot, most persons preferring the other portions. Mutton (Leg of).—A leg of mutton is best carved bycutting slices parallel with the bone,which gives it the appearance of a haunch,and is practically the same thing. (Saddle of).—Carve by cutting thin even slices on either side of the centre bone. Have relays of hot gravy served separately, as this joint soon gets cold. Dish and plates should be very hot. Ham.—There are two ways of cutting a ham, but the best and most economical is to carve thin slices off the extreme end of the knuckle,thus gradu ally cutting into the ham and leaving the knuckle bone bare. Tongue Cut the tongue in half, and then cut thin slices off each half. A little fat should be cut from the root of the tongue and served with each slice of lean.