particularly, thus losing much of their delicacy. Send them to the table
very hot, on hot platters; carve quickly, and serve at once on warm
plates.


HAUNCH OF VENISON OR MUTTON.

This is the leg and loin undivided, or, as more commonly called, the
hind quarter.

The butcher should split the whirl-bone, disjoint the backbone, and
split the ribs in the flank. The rump-bone and aitch-bone may be removed
before cooking. Place it on the platter with the loin or backbone
nearest the carver. Separate the leg from the loin; this is a difficult
joint to divide when the bones have not been removed, but it can be done
with practice. When the leg has been taken off, carve that as directed
on page 19. Carve the loin by first cutting off the flank and dividing
it, then divide between each rib in the loin, or cut long slices
parallel with the backbone, in the same way as directed for a saddle of
mutton. Some English authorities recommend cutting perpendicularly
through the thickest part of the leg near the knuckle, and then cutting
across at right angles with this first cut, in long thin slices, the
entire length of the joint; the slices are then separated from the bone
and divided as desired. When carved in this way the loin and leg are not
divided. This is not so economical as the first method.


LOIN OF MUTTON, LAMB, VEAL, PORK, OR VENISON.

These should always be divided at the joints in the backbone by the