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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.