To carve it, cut in even thin slices off from the whole of the upper part or top, in the same manner as from a rolled roast of beef, as in the direction of the figs. 1 and 2; this gives the person served some of the dressing with each slice of meat.

Veal is very unwholesome unless it is cooked thoroughly, and when roasted should be of a rich brown color.  Bacon, fried pork, sausage-balls, with greens, are among the accompaniments of roasted veal, also a cut lemon.

[Illustration]

NECK OF VEAL.

The best end of a neck of veal makes a very good roasting-piece; it, however, is composed of bone and ribs that make it quite difficult to carve, unless it is done properly.  To attempt to carve each chop and serve it, you would not only place too large a piece upon the plate of the person you intend to serve, but you would waste much time, and should the vertebrae have not been removed by the butcher, you would be compelled to exercise such a degree of strength that would make one’s appearance very ungraceful, and possibly, too, throwing gravy over your neighbor sitting next to you.  The correct way to carve this roast is to cut diagonally from fig. 1 to 2, and help in slices of moderate thickness; then it may be cut from 3 to 4, in order to separate the small bones; divide and serve them, having first inquired if they are desired.

This joint is usually sent to the table accompanied by bacon, ham, tongue, or pickled pork, on a separate dish and with a cut lemon on a plate.  There are also a number of sauces that are suitable with this roast.

[Illustration]

LEG OF MUTTON.

The best mutton, and that from which most nourishment is obtained is that of sheep from three to six years old, and which have been fed on dry, sweet pastures; then mutton is in its prime, the flesh being firm, juicy, dark colored and full of the richest gravy.  When mutton is two years old, the meat is flabby, pale and savorless.

In carving a roasted leg, the best slices are found by cutting quite down to the bone, in the direction from 1 to 2, and slices may be taken from either side.

Some very good cuts are taken from the broad end from 5 to 6, and the fat on this ridge is very much liked by many.  The cramp-bone is a delicacy, and is obtained by cutting down to the bone at 4, and running the knife under it in a semicircular direction to 3.  The nearer the knuckle the drier the meat, but the under side contains the most finely grained meat, from which slices may be cut lengthwise.  When sent to the table a frill of paper around the knuckle will improve its appearance.

[Illustration]

FORE-QUARTER OF LAMB.