Carving and Serving | Page 4

but with ease and
elegance.

SPECIAL DIRECTIONS.
TIP OF THE SIRLOIN, OR RIB ROAST.
It is easier to carve this joint by cutting across the ribs, parallel with the
backbone, but that is cutting with the grain; and meat, especially beef,
seems more tender if cut across the grain.
Place it on the platter with the backbone at the right. If the backbones
be not removed before cooking, place the fork in the middle and cut
close to the backbone down to the ribs. Shave off the thick, gristly cord
near the backbone, as this, if left on, interferes with cutting thin slices.
Then cut, from the side nearest you, thin uniform slices parallel with
the ribs. Run the knife under and separate them from the bone. Many
prefer to remove the bone and skewer the meat into a roll before
cooking. It may then be laid, flesh down, on the dish, and carved across
the top horizontally in thin slices; or if you find it easier, place it with
the skin surface up, and carve down from the flesh side nearest you.
This style of serving is generally preferred, but there are advantages in
retaining the bone; for the thin end when rolled under is not cooked to
such a nice degree of crispness, and the slices are usually larger than
desired. Again, the ribs, by keeping the meat in position, secure for it a
clean cut, and not one broken and jagged, and the thin end may be

served or not, as you please.
SIRLOIN ROAST.
The backbone or thickest end should be at the right end of the dish.
Carve a sirloin roast by cutting several thin slices parallel with the ribs.
Then cut down across the ribs near the backbone, and also at the flank
end, and separate the slices.
The slices should be as thin as possible and yet remain slices, not
shavings. Turn the meat over and cut out the tenderloin and slice it in
the same manner across the grain; or turn the meat over and remove the
tenderloin first. Many prefer to leave the tenderloin to be served cold.
Cut slices of the crisp fat on the flank in the same way, and serve to
those who wish it. This is a part which many dislike, but some persons
consider it very choice. Always offer it unless you know the tastes of
those whom you are serving.
THE BACK OF THE RUMP.
A roast from the back of the rump, if cooked without removing the
bone, should be placed on the platter with the backbone on the farther
side. Cut first underneath to loosen the meat from the bone. Then, if the
family be large and all the meat is to be used, the slices may be cut
lengthwise; but should only a small quantity be needed, cut crosswise
and only from the small end. It is then in better shape for the second
day.
It is more economical to serve the poorer parts the first day, as they are
never better than when hot and freshly cooked. Reserve the more tender
meat to be served cold.
FILLET OF BEEF OR TENDERLOIN.
Before cooking, remove all the fat, and every fibre of the tough white
membrane. Press it into shape again and lard it, or cover it with its own
fat. If this fibre be not removed, the sharpest knife will fail to cut

through it. Place it on the platter with the larger end at the right; or if
two short fillets be used, place the thickest ends in the middle. Carve
from the thickest part, in thin, uniform slices.
ROUND OF BEEF, FILLET OF VEAL, OR FRICANDEAU OF
VEAL.
These are placed on the platter, flesh side up, and carved in horizontal
slices, care being taken to carve evenly, so that the portion remaining
may be in good shape. As the whole of the browned outside comes off
with the first slices, divide this into small pieces, to be served if desired
with the rare, juicy, inside slices.
BEEFSTEAK.
It may seem needless to direct one how to carve a sirloin steak, but it
sometimes appears to require more skill than to carve poultry, as those
who have been so unfortunate as to receive only the flank can testify.
I believe most strongly, as a matter of economy, in removing the bone,
and any tough membrane or gristle that will not be eaten, before
cooking the steak. If there be a large portion of the flank, cook that in
some other way. With a small, sharp knife cut close to the rib on each
side, round the backbone, and remove the tough white membrane on
the edge of the tenderloin. Leave the fat on the upper edge, and the
kidney fat