A haunch of venison is the _prime_ joint, and is carved very similar
to almost any roasted or boiled leg; it should be first cut crosswise
down to the bone following the line from 1 to 2; then turn the platter
with the knuckle farthest from you, put in the point of the knife, and
cut down as far as you can, in the directions shown by the dotted
lines from 3 to 4; then there can be taken out as many slices as is
required on the right and left of this. Slices of venison should be
cut thin, and gravy given with them, but as there is a special sauce
made with red wine and currant jelly to accompany this meat, do not
serve gravy before asking the guest if he pleases to have any.

The fat of this meat is like mutton, apt to cool soon, and become hard
and disagreeable to the palate; it should, therefore, be served always
on warm plates, and the platter kept over a hot-water dish, or spirit
lamp. Many cooks dish it up with a white paper frill pinned around the
knuckle bone.

A haunch of mutton is carved the same as a haunch of venison.


[Illustration]

TURKEY.

A turkey having been relieved from strings and skewers used in
trussing should be placed on the table with the head or neck at the
carver's right hand. An expert carver places the fork in the turkey,
and does not remove it until the whole is divided. First insert the
fork firmly in the lower part of the breast, just forward of fig. 2,
then sever the legs and wings on both sides, if the whole is to be