When I am called to carve a haunch of venison for eighteen or twenty I
proceed as follows: I take off the flat bone, previous to roasting, at
the back of the loin, and pass the knife from the knuckle all along the
lower part of the flap, which is left about two inches wide; I then
begin to cut in a slanting direction, as the drawing represents, from
the beginning of the loin, through the leg as far as the knuckle,
without reserving a well for gravy, and in fact I have found it to be
better, as every slice you cut through the leg produces its own gravy
boiling hot, which unavoidably gets cold in the well formed the other
way of carving. Do not omit to save some fat for the next day, as your
hash or pie would be insipid.
Haunch of mutton or lamb may be carved either way.
For necks of venison, pass your knife across the lower part of the ribs,
about four inches below the thickest part, then cut slices in a slanting
direction, not interfering with the bone, as I have previously
explained. For shoulders, see Shoulder of Mutton, page 645.