...carve it evenly and in thin slices. It will be found a great assistance, in carvingthis jointwell, if the knife be first inserted just above the bone...across, as shown by the line from 3 to 4 ; but this is a wasteful plan, and one not to be recommended. With the sirloin, very finely-scraped horseradish is...

...preferred by some eaters. The upper part of the sirloin should be cut in the direction of the line from 5 to 6, and care should be taken to carve it evenly...across, as shown by the line from 3 to 4 ; but this is a wasteful plan, and one not to be recommended. With the sirloin, very finely-scraped horseradish is...

...and care should be taken to carve it evenly and in thin slices. It will be found a great assistance if the knife be first inserted just above the bone...across, as shown by the line from 3 to 4 ; but this is a wasteful plan. With the sirloin, very finely«craped horse-radish is usually served, and a little...

...carve it evenly Fig. 106. SIRLOIN OF BEEF. and in thin slices. It will be found a great assistance if the knife be first inserted just above the bone...across, as shown by the line 'from 3 to 4 ; but this is a wasteful plan. With the sirloin, very finelyscraped horse-radish is usually served, and a little...

...preferred by some eaters. The upper part of the sirloin should be cut in the direction of the line from 5 to 6, and care should be taken to carve it evenly...across, as shown by the line from 3 to 4 ; but this is a wasteful plan, and one not to be recommended. With the sirloin, very finely-scraped horse-radish...

...upper part of the sirloin should be cut in the SIKI.OIN or BEIF. direction of the line from E to Fand care should be taken to carve it evenly and in thin...side of the sirloin across, as shown by the line from C to D ; but this is a wasteful plan, and one not to be recommended. With the sirloin, very finely-scraped...

...be first inserted just above the bone at the bottom, and run sharply along between the bone and the meat, and also to divide the meat from the bone in...across, as shown by the line from 3 to 4 ; but this is a wasteful plan, and one not to be recommended. The backbone, or thickest end, should be at the right...

...not to spoil the appearance of the joint and to avoid waste. In carving this joint, the knife should be first inserted just above the bone at the bottom,...joint. The slices will then come away more readily. TO CARVE VEAL. Calf's Head. — A calf's head is nearly always boned before serving, and is then cut...

...care should be taken to carve it evenly and in thin slices. In carving this joint, the knife should be first inserted just above the bone at the bottom,...the bone in the same way at the side of the joint. TO CARVE VEAL. Breast of Veal. — The breast of veal consists of two parts — the ribbones and the...

...preferred by some eaters. The upper part of the sirloin should be cut in the direction of the line from 5 to 6, and care should be taken to carve it evenly...across, as shown by the line from 3 to 4; but this is a wasteful plan, and one not to be recommended. Widi the sirloin, very finely-scraped horseradish is...