No. 5. A Haunch of Venison (or Mutton.)

An incision must first be made entirely across the knuckle end of this joint, quite down to the bone, in the line a b, to let the gravy escape; it must then be carved in thin slices taken as deep as they can be, the whole length of the haunch, from c to d. A portion of the fat should invariably be served with the venison.