at table as shown in the engraving. The carving of it is not very
difficult: the knife should be carried sharply down in the direction of
the line from 1 to 2, and slices taken from either side, as the guests
may desire, some liking the knuckle-end, as well done, and others
preferring the more underdone part. The fat should be sought near the
line 3 to 4. Some connoisseurs are fond of having this joint dished with
the under-side uppermost, so as to get at the finely-grained meat lying
under that part of the meat, known as the Pope's eye; but this is an
extravagant fashion, and one that will hardly find favour in the eyes of
many economical British housewives and housekeepers.
LOIN OF MUTTON.
[Illustration: LOIN OF MUTTON.]