which includes every other; that is, that the joint should be thoroughly
well jointed by the butcher before it is cooked. This knack of jointing
requires practice and the proper tools; and no one but the butcher is
supposed to have these. If the bones be not well jointed, the carving of
a loin of mutton is not a gracious business; whereas, if that has been
attended to, it is an easy and untroublesome task. The knife should be
inserted at fig. 1, and after feeling your way between the bones, it
should be carried sharply in the direction of the line 1 to 2. As there
are some people who prefer the outside cut, while others do not like it,
the question as to their choice of this should be asked.
SADDLE OF MUTTON.
[Illustration: SADDLE OF MUTTON.]