No. 4. Saddle of Mutton

The manner of trussing this joint varies almost from season to season, the mode which is considered in good taste one year being obsolete the next, in families where passing fashions are closely observed. It seems really immaterial whether it be served as shown in the engraving; or whether two or three joints of the tail be left on and surrounded with a paper frill. This joint is now trussed for roasting in the manner shown in the engraving; and when it is dished a silver skewer replaces the one market e. It is likewise often still served in good families with only two or three joints of the tail left on. The most usual mode of carving it is in thin slices cut quite along the bone, on either side, in the line a to b; but it is sometimes sliced obliquely from c to d: this last fashion is rather gaining ground. The thick end of the joint must then, of course, be to the left of the carver. A saddle of pork or of lamb is carved exactly in the same manner.