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This is a very good joint, and by many preferred to the leg; for, if
properly roasted, it abounds in gravy, and produces many nice bits. The
figure annexed represents it as laid in the dish, with its back
uppermost. It should first be cut in the hollow part, in the direction
_a_, _b_, and the knife passed deep to the bone. The best part of the
fat lies on the outer edge, and it is to be cut out in thin slices, in
the direction _f_. If many are at the table, and the hollow part cut in
the line _a_, _b_, is eaten, some very good and delicate slices may be
cut out on each side the ridge of the blade bone, in the direction _c_,
_d_. The line between these two dotted lines is that in the direction of
which the edge or ridge of the blade bone lies, and cannot be cut
across. It is necessary to wind writing paper around the shank, as in
the leg, provided you wish to handle it. The lower side of the shoulder
has two cuts abounding in gravy. The part in the direction _i_, _k_, is
lean; the other, _g_, _h_, is very fat.
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