When carving rib or sirloin of beef, cut the slices thin, and from the side next to you. Never offer any one the outside piece, unless they ask for it, but inquire how each guest prefers his — whether rare or well done. In cutting corned beef, begin at the top, but avoid giving out the outside slice, as it is generally hard. CARVING 43 TENDERLOIN ROAST. The tenderloin roast is the choicest part of the beef. It is usually rolled up and held in place by skewers. The butcher generally puts it up for his customers in this fashion. Whatever scraps are taken off should be saved for the soup pot. To carve a tenderloin roast cut thin slices clear across the top, as indicated in the figure from A to B. SIRLOIN BEEF. Next to the tenderloin roast the sirloin is considered the finest part of the beef. The bone, B to D in the figure, should be removed before roasting. The part below is the tenderloin part, while t' at portion above 44 CARVING. the bone is the sirloin part. Carve by passing the knife with a good firm hand clear down the length of the side beginning at A, cutting through to I. The slices should be thin, long and even^ \ ^ ^ \ > f ' ' ' « BREAST OF VEAL. The breast of veal consists of two parts, the gristly brisket proper and the rib bones. Separate the two parts by passing the knife through the veal from B to A. Now begin carving the ribs by passing the knife from E to F. Some people are fond of the brisket, so it is well to cut a few pieces, C to D. FORE-QUARTER LAMB, CARVING 45 In cutting a leg of mutton begin across the middle, cutting the slices way down to the bone, as shown by the letters A, B (see page 45). Some prefer to cut it at the end, from G to F, in form of a semi-circle, E E E. This part contains more fat. Ham should be divided in the same manner, remembering always that the slices should be thin, but well across. Boiled tongue should be cut crosswise, leaving the root in the dish. A forequarter of lamb can be served by separating the shoulder part from the breast and ribs. This can be done by passing the knife under and dividing the ribs — see dotted lines C D E. Cut through the skin, then raise with a little force the shoulder into which the fork should be firmly set. Next divide the ribs from the brisket by cutting from A to B* then it will be easy to carve the ribs, F to G, and the brisket, from H to I TURKEY. To carve a fowl, separate first the wings and legs and thighs. Then cut slices from both sides of the breast, as in the figure C to B. Make an opening in the turkey for the purpose of serving the dressing. (See A.) Serve the breast, thighs and wings first, with dressing added, leaving the back till the last. All fowls, partridges, and grouse, are served in the same way. When helping to gravy, do not pour it over the meat, but put it on one side of the plate, to be used by the guest as best preferred. Small birds, as quails, woodcock and pigeons, are split down the back and a half given to each person. It soon becomes easy to acquire a knowledge of joints, and any one can become an expert who tries to learn the relative position of the bones and joints. A quiet demeanor and a cool head are essential to success. 46 HIND-QUARTER. Section A: Used for porter-house and sirloin roasts and steaks.

AI-modernized reading of the original text

When carving rib or sirloin of beef, cut the slices thin, and from the side next to you. Never offer any one the outside piece, unless they ask for it, but inquire how each guest prefers his — whether rare or well done. In cutting corned beef, begin at the top, but avoid giving out the outside slice, as it is generally hard. TENDERLOIN ROAST. The tenderloin roast is the choicest part of the beef. It is usually rolled up and held in place by skewers. The butcher generally puts it up for his customers in this fashion. Whatever scraps are taken off should be saved for the soup pot. To carve a tenderloin roast cut thin slices clear across the top, as indicated in the figure from A to B. SIRLOIN BEEF. Next to the tenderloin roast the sirloin is considered the finest part of the beef. The bone, B to D in the figure, should be removed before roasting. The part below is the tenderloin part, while t' at portion above the bone is the sirloin part. Carve by passing the knife with a good firm hand clear down the length of the side beginning at A, cutting through to I. The slices should be thin, long and even. \ ^ ^ \ > f ' ' ' « BREAST OF VEAL. The breast of veal consists of two parts, the gristly brisket proper and the rib bones. Separate the two parts by passing the knife through the veal from B to A. Now begin carving the ribs by passing the knife from E to F. Some people are fond of the brisket, so it is well to cut a few pieces, C to D. FORE-QUARTER LAMB, In cutting a leg of mutton begin across the middle, cutting the slices way down to the bone, as shown by the letters A, B (see page 45). Some prefer to cut it at the end, from G to F, in form of a semi-circle, E E E. This part contains more fat. Ham should be divided in the same manner, remembering always that the slices should be thin, but well across. Boiled tongue should be cut crosswise, leaving the root in the dish. A forequarter of lamb can be served by separating the shoulder part from the breast and ribs. This can be done by passing the knife under and dividing the ribs — see dotted lines C D E. Cut through the skin, then raise with a little force the shoulder into which the fork should be firmly set. Next divide the ribs from the brisket by cutting from A to B, then it will be easy to carve the ribs, F to G, and the brisket, from H to I TURKEY. To carve a fowl, separate first the wings and legs and thighs. Then cut slices from both sides of the breast, as in the figure C to B. Make an opening in the turkey for the purpose of serving the dressing. (See A.) Serve the breast, thighs and wings first, with dressing added, leaving the back till the last. All fowls, partridges, and grouse, are served in the same way. When helping to gravy, do not pour it over the meat, but put it on one side of the plate, to be used by the guest as best preferred. Small birds, as quails, woodcock and pigeons, are split down the back and a half given to each person. It soon becomes easy to acquire a knowledge of joints, and any one can become an expert who tries to learn the relative position of the bones and joints. A quiet demeanor and a cool head are essential to success. HIND-QUARTER. Section A: Used for porter-house and sirloin roasts and steaks.

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