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.