SIRLOIN OF BEEF.— A sirloin of beef may be divided into 2
parts — the underwent or fillet, and the top or rump. As the under-
cut is best served hot, and as it is often sufficient to dine a small
family, it is frequently carved
first. Besides this it is thought
that the top presents a better
appearance when sent cold to
the table; some families, how-
ever, prefer to reserve the un-
der^^cut for a cold dinner next
day — it is purely a matter of
taste.
If the under side is cut first,
the best way is to remove the
fat, E, which, if not eaten at the table, chops up well to make pud-
dings. A portion of the fat should go with the lean to each guest.
Then the meat can be cut in good even slices as shown by the dotted
lines H. For the upper j)ortion, first thrust in the knife and run it
along the upper side of the bone from b to d, separating the meat.
Then with a firm, even stroke, cut as shown by the dotted line A to c,
cutting down clear to the bone.
Each slice should be thin and even, and the sirloin should cut
fairly to the very end. Some persons cut across from i to J, but this
is a wasteful plan, and not to be recommended. As the welhdone
portion comes on the outside, and the rare in the center, a number of
SIBLOIN OF BEEF.
oARvma
591
BKIBKET OF BEEF.
slices should be cut off, and the guest offered his choice between rare
and well=done.
RIBS OF BEEF — These are best cut in the manner described
for the upper part of the sirloin. First thrust in the kaife and sepa-
rate the meat from the bone, and then cut from end to end (not
across), cutting the meat in thin, even slices.
BRISKET OF BEER— A
brisket is very easy to carve —
cut across as shown by the en-
graving from A to B. Cut mod-
erately thick slices, and evenly,
with a firm hand, down to the
bone, so that it will not have a
rough and jagged look when re-
moved. The carving knife used for joints of this character should
not be too thin.
ROUND OF BEEF.— In
carving a round of beef, or
ribs rolled, a long, thin, and
very sharp knife should be
used. A slice is cut off of the
top leaving the surface flat,
and then very thin, even sli-
ces should be cut across as
shown in the direction a to b.
A morsel of the fat should be served with each slice of the lean.
BREAST OF VEAL — First separate a breast of veal into 2
parts (it rightly consists of
2, the rib bones and the
gristly brisket) by passing
the knife along sharply in
the direction of from a to
B. Then carve the rib
bones as shown by e to f,
while the gristle is carved
by cutting as shown by the lines G to d. In a breast of veal, stewed,
these are particularly tender and inviting, and should be offered to
those who prefer it. A slice of the sAveetbread, if it is served with
the dish, should be given to each guest.
BOUND OF BEEF.
0 D D"
BBEA8T OF VEAL.
592
CARVING
NECK OF YEAL.
NECK OF VEAL.— If this
is jointed by the butcher and a
chop given to each one it serves
them with a gigantic piece
much of which will be wasted.
The best way to carve it is to
cut diagonally as shown by the
dotted lines B to c, and help in
slices of moderate thickness;
you can then cut from o to d in order to separate the small bones,,
and divide and serve them, first inquiring, however, if they are de-
sired.
LOIN OF VEAL.—
Page 440
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
SIRLOIN OF BEEF.— A sirloin of beef may be divided into 2 parts — the undercut or fillet, and the top or rump. As the undercut is best served hot, and as it is often sufficient to dine a small family, it is frequently carved first. Besides this it is thought that the top presents a better appearance when sent cold to the table; some families, however, prefer to reserve the undercut for a cold dinner next day — it is purely a matter of taste.
If the under side is cut first, the best way is to remove the
fat, E, which, if not eaten at the table, chops up well to make puddings. A portion of the fat should go with the lean to each guest. Then the meat can be cut in good even slices as shown by the dotted lines H. For the upper portion, first thrust in the knife and run it along the upper side of the bone from b to d, separating the meat. Then with a firm, even stroke, cut as shown by the dotted line A to c, cutting down clear to the bone.
Each slice should be thin and even, and the sirloin should cut fairly to the very end. Some persons cut across from i to J, but this is a wasteful plan, and not to be recommended. As the well-done portion comes on the outside, and the rare in the center, a number of
SIRLOIN OF BEEF.
[illustration: Carving]
[illustration: Brisket of Beef]
slices should be cut off, and the guest offered his choice between rare and well=done.
RIBS OF BEEF — These are best cut in the manner described for the upper part of the sirloin. First thrust in the kaife and separate the meat from the bone, and then cut from end to end (not across), cutting the meat in thin, even slices.
BRISKET OF BEEF— A
brisket is very easy to carve — cut across as shown by the engraving from A to B. Cut moderately thick slices, and evenly, with a firm hand, down to the bone, so that it will not have a rough and jagged look when removed. The carving knife used for joints of this character should not be too thin.
ROUND OF BEEF.— In
carving a round of beef, or ribs rolled, a long, thin, and very sharp knife should be used. A slice is cut off of the top leaving the surface flat, and then very thin, even slices should be cut across as shown in the direction a to b. A morsel of the fat should be served with each slice of the lean.
BREAST OF VEAL — First separate a breast of veal into 2 parts (it rightly consists of 2, the rib bones and the gristly brisket) by passing the knife along sharply in the direction of from a to B. Then carve the rib bones as shown by e to f, while the gristle is carved by cutting as shown by the lines G to d. In a breast of veal, stewed, these are particularly tender and inviting, and should be offered to those who prefer it. A slice of the sweetbread, if it is served with the dish, should be given to each guest.
BOUND OF BEEF.
0 D D"
BBEA8T OF VEAL.
NECK OF YEAL.
NECK OF VEAL.— If this is jointed by the butcher and a chop given to each one it serves them with a gigantic piece much of which will be wasted. The best way to carve it is to cut diagonally as shown by the dotted lines B to c, and help in slices of moderate thickness;
you can then cut from o to d in order to separate the small bones, and divide and serve them, first inquiring, however, if they are desired.
LOIN OF VEAL.—