The undercut or fillet of a sirloin of beef is the most tender and best eaten hot; slices should be cut in the direction as from A to B in Fig. 1. The Fig. 1. Fig. 2. upper part should be cut in the direction as from C to D (Fig. 2), and rather thin. The knife should be inserted along the bone at the top, as from E to F, and run sharply along to divide the meat from the bone, the slices will then come away more readily. A delicate morsel of fat should be served with each portion. Ribs of Beef, Similar to the upper cut of sirloin, should be cut rather thin in the direction of the dotted line from A to B (Fig. 3). A A A 2 Fig. 3. 356 The New Practical Cookery Guide. Round of Beef. (Rolled Ribs of Beef, Top Side, or Aitcli Bone.) A very sharp long-bladed knife is necessary to carve these joints. The slices are cut in the direction as per dotted line from A Fig. 4. to B (Fig. 4). Brisket of Beef. By following the dotted line in the illustration, Fig. 5, the carving of brisket or pressed beef will be found easy. Fillet of Beef. Fig. 5. When a fillet of beef is cooked separately it should be carved in the reverse direction of the grain of the meat, as shown in the illustration, Fig. 6, following the direction of the dotted lines. Saddle of Mutton or Lamb. This joint is usually cut in the direction of the dotted line A to B (Fig. 7). A knife should first be in- serted, running from one end of the saddle to the other to divide the meat A Fig. 7. Fig. 6 Instructions on Carving. 357 from the bone as much as possible. Slices should be of medium thickness, and not be jagged or have an untidy appearance. Another way of carving saddle is shown in Fig. 7, as per direction of dotted line from C to D, or from E to F. This way of carving is adopted in cases of economy. Loin of Mutton A Should be thoroughly well jointed before cooking so that chops can be more easily cut as shown by following dotted line in Fig 8, A to B. Leg of Mutton. To carve this joint the sharply in the direction of the dotted line A to B (Fig. 9), and slices taken from either side. The fat is found as per dotted line from C to D. knife is carried down Hind Quarter of Lamb. Fig. io. The same direction to be followed as for leg of mut- ton from A to B (Fig. 10). The loin part from C to D as per illustration. 358 The New Practical Cookery Guide. Shoulder of Mutton. Run the knife from outer edge of the shoulder till the bone is reached, as per dotted line from A to B (Rig. 11), and slices taken, medium thickness, from either side to the blade bone. When the upper- most of the shoulder is used, the joint is turned and slices taken from the whole length. The fat is cut as shown from line C to D. Fore Quarter of Lamb. The shoulder should be separated from the target before cooking, properly trimmed and chined, the ribs cracked in the centre. This operation enables the carver to cut through easily. A cutlet and a piece of brisket is cut between each bone as shown by dotted liue from A to B (Fig. 12). The shoulder is cut the same as a shoulder of mutton. Legs, hind quarter, and loin of lamb are carved the same way as the corresponding joints of mutton. Fillet of Yeal Is usually boned and stuffed before cooking. It is then carved as a round of beef. Thin slices from A to B (Fig. 13). Fig. 13.

AI-modernized reading of the original text

The undercut or fillet of a sirloin of beef is the most tender and best eaten hot; slices should be cut in the direction as from A to B in Fig. 1. The Fig. 1. Fig. 2. upper part should be cut in the direction as from C to D (Fig. 2), and rather thin. The knife should be inserted along the bone at the top, as from E to F, and run sharply along to divide the meat from the bone, the slices will then come away more readily. A delicate morsel of fat should be served with each portion. Ribs of Beef, Similar to the upper cut of sirloin, should be cut rather thin in the direction of the dotted line from A to B (Fig. 3). A A A 2 Fig. 3. The New Practical Cookery Guide. Round of Beef. (Rolled Ribs of Beef, Top Side, or Aitcli Bone.) A very sharp long-bladed knife is necessary to carve these joints. The slices are cut in the direction as per dotted line from A Fig. 4. to B (Fig. 4). Brisket of Beef. By following the dotted line in the illustration, Fig. 5, the carving of brisket or pressed beef will be found easy. Fillet of Beef. Fig. 5. When a fillet of beef is cooked separately it should be carved in the reverse direction of the grain of the meat, as shown in the illustration, Fig. 6, following the direction of the dotted lines. Saddle of Mutton or Lamb. This joint is usually cut in the direction of the dotted line A to B (Fig. 7). A knife should first be inserted, running from one end of the saddle to the other to divide the meat A Fig. 7. Fig. 6 Instructions on Carving. from the bone as much as possible. Slices should be of medium thickness, and not be jagged or have an untidy appearance. Another way of carving saddle is shown in Fig. 7, as per direction of dotted line from C to D, or from E to F. This way of carving is adopted in cases of economy. Loin of Mutton A Should be thoroughly well jointed before cooking so that chops can be more easily cut as shown by following dotted line in Fig 8, A to B. Leg of Mutton. To carve this joint the sharply in the direction of the dotted line A to B (Fig. 9), and slices taken from either side. The fat is found as per dotted line from C to D. knife is carried down Hind Quarter of Lamb. Fig. io. The same direction to be followed as for leg of mutton from A to B (Fig. 10). The loin part from C to D as per illustration. The New Practical Cookery Guide. Shoulder of Mutton. Run the knife from outer edge of the shoulder till the bone is reached, as per dotted line from A to B (Rig. 11), and slices taken, medium thickness, from either side to the blade bone. When the uppermost of the shoulder is used, the joint is turned and slices taken from the whole length. The fat is cut as shown from line C to D. Fore Quarter of Lamb. The shoulder should be separated from the target before cooking, properly trimmed and chined, the ribs cracked in the centre. This operation enables the carver to cut through easily. A cutlet and a piece of brisket is cut between each bone as shown by dotted liue from A to B (Fig. 12). The shoulder is cut the same as a shoulder of mutton. Legs, hind quarter, and loin of lamb are carved the same way as the corresponding joints of mutton. Fillet of Yeal Is usually boned and stuffed before cooking. It is then carved as a round of beef. Thin slices from A to B (Fig. 13). Fig. 13.

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