at the inevitable "saddle of mutton" at the dinner-parties of our middle
classes, yet we doubt whether any other joint is better liked, when it
has been well hung and artistically cooked. There is a diversity of
opinion respecting the mode of sending this joint to table; but it has
only reference to whether or no there shall be any portion of the tail,
or, if so, how many joints of the tail. We ourselves prefer the mode as
shown in our coloured illustration "O;" but others may, upon equally
good grounds, like the way shown in the engraving on this page. Some
trim the tail with a paper frill. The carving is not difficult: it is
usually cut in the direction of the line from 2 to 1, quite down to the
bones, in evenly-sliced pieces. A fashion, however, patronized by some,
is to carve it obliquely, in the direction of the line from 4 to 3; in
which case the joint would be turned round the other way, having the
tail end on the right of the carver.
SHOULDER OF MUTTON.
[Illustration: SHOULDER OF MUTTON.]