Haunch of Venison or Mutton
This is the leg and loin undivided, or, as more commonly called, the hind quarter.
The butcher should split the whirl-bone, disjoint the backbone, and split the ribs in the flank. The rump-bone and aitch-bone may be removed before cooking. Place it on the platter with the loin or backbone nearest the carver. Separate the leg from the loin; this is a difficult joint to divide when the bones have not been removed, but it can be done with practice. When the leg has been taken off, carve that as directed on page 19. Carve the loin by first cutting off the flank and dividing it, then divide between each rib in the loin, or cut long slices parallel with the backbone, in the same way as directed for a saddle of mutton. Some English authorities recommend cutting perpendicularly through the thickest part of the leg near the knuckle, and then cutting across at right angles with this first cut, in long thin slices, the entire length of the joint; the slices are then separated from the bone and divided as desired. When carved in this way the loin and leg are not divided. This is not so economical as the first method.