Enquire within upon everything

2655. Brisket of Beef. Cut off the outside, and then serve long slices, cut the whole length of the bones. 2656. Shoulder of Mutton. Make a cross incision on the fore-part of the shoulder, and serve slices from both sides of the incision; then cut slices lengthways along the shoulder-blade. Cut fat slices from the round corner. Another and more economical way, is to cut slices from the under part when first brought to table. The joint then presents a better appearance when cold. 2657. Leg of Mutton. Make an incision across the centre, and serve from the knuckle-side, or the opposite, according to choice. The knuckle-side will be generally found well done, and the opposite side underdone, for those who prefer it. 2658. Loin of Mutton. Cut down between the bones, into chops. 2659. Quarter of Lamb. Lay the knife flat, and cut off the shoulder. The proper point for incision will be indicated by the position of the shoulder. A little lemon juice may be squeezed over the divided part, and a little Cayenne pepper, and the shoulder transferred to another dish, for the opposite end of the table. Next separate the brisket, or short bones, by cutting lengthways along the breast. Then serve from either part as desired.