It is very necessary that every one who undertakes to carve a haunch
of venison should be aware of the responsibility of his duty. An
ill-cut or inferior slice, an undue portion of fat, or a deficiency
of gravy is an insult to an epicure. The joint must first have a deep
incision across the knuckle, 1 to 2, to allow the gravy to flow; then
long parallel thin slices along the line 3 to 4, with a portion of the
fat, and, if required, of the rich kidney fat lying under the loin;
the gravy also, which is, or ought to be, very strong, must be
discreetly portioned out according to the number at table. The haunch
of mutton must be carved in the same way.
[Illustration]