This consists of the shoulder, ribs, and brisket. The shoulder must
first be raised from the rest by passing the knife under the knuckle
in the direction of 1, 2, 3, leaving a good portion of meat adhering
to the ribs. A slice of butter, seasoned with pepper and salt, is laid
between them, and the juice of a lemon squeezed over the ribs. This
must remain a minute, and the shoulder may then be removed to another
dish, for the convenience of carving the rest. The ribs and brisket
must then be divided in the line 3, 4, the ribs separated, and brisket
cut into small divisions, giving each person the choice of a rib or
piece of the brisket. The shoulder, if required, must be cut in the
same way as a shoulder of mutton.

BEEF.

SIRLOIN OF BEEF.

The principal joint of beef, the sirloin, must be carved outside or
inside, according to the taste of the guests. The rich delicate meat
under the bone, called the fillet, is carved in parallel slices across
the joint and along the grain, contrary to the usual mode of cutting
meat. The outer part is carved in long slices cut down to the bone in
the direction 1, 2, beginning at the edge, the brown being the first
slice. Many prefer to cut the slices across the joint, beginning in
the middle; certainly easier for the carver, but destructive to
the future appearance of the joint, nor is the meat so tender thus
crossed. A portion of the under fat should be reserved for the upper
slices.

[Illustration]

RIBS OF BEEF.

Must be carved like the upper part of the sirloin. There is no fillet
in this joint. It is usual to begin the slices at the thin end.

ROUND OF BEEF.

With a sharp thin-bladed knife shave off in a horizontal manner the
first slice, leaving the round flat and smooth. The meat is disfigured
if this smoothness is not preserved; it is therefore necessary that
your knife be sharp and your hand steady. It must be served in very
thin slices.

[Illustration]

THE AITCH-BONE, OR EDGE-BONE

Is usually skewered and boiled with part of the rump, forming a sort
of round, to be carved the same way as the round. The soft, marrow
kind of fat is at the back of the bone, below 4, and must be supplied
when required; the harder fat is at the edge of the meat, 3, and will
accompany each slice.

RUMP OR BUTTOCK OF BEEF.

In carving the rump, buttock, or other joints of beef, it is merely
necessary to observe, that every slice should be as neatly as
practicable