butcher; then it is an easy matter to separate the ribs, serving one to
each person, with a portion of the kidney and fat if desired. But if the
butcher neglect to do this, and you have no cleaver with which to do it,
it is better to cut slices down to the ribs parallel with the backbone,
as directed in the saddle of mutton, than to suffer the annoyance of
hacking at the joints.

Before cooking a loin of pork, gash through the fat between the ribs;
this will give more of the crisp fat, and will aid in separating the
ribs.


SHOULDER OF MUTTON OR VEAL.

Place it on the platter with the thickest part up. From the thickest
part cut thin slices, slanting down to the knuckle; then make several
cuts across to the larger end, and remove these slices from the
shoulder-blade. Separate the blade at the shoulder-joint, and remove it.
Cut the meat under the blade in perpendicular slices.

Any part of the forequarter of mutton is more tender and palatable, and
more easily carved, if before cooking it be boned and stuffed. Or it may
be boned, rolled, and corned.


FOREQUARTER OF LAMB OR VEAL.

This is a difficult joint for a beginner, but after a little study and
practice one may manipulate it with dexterity. Some time when a lamb
stew or fricassee is to be prepared, study the joint carefully and