ng to serve.

[Illustration]

BRISKET OF BEEF.

There is but little description necessary to add, to show the carving of
a boiled brisket of beef, beyond the engraving here inserted. The only
point to be observed is, that the joint should be cut evenly and firmly
quite across the bones, so that, on its reappearance at table, it should
not have a jagged and untidy look.

[Illustration]

RIBS OF BEEF.

This dish resembles the sirloin, except that it has no fillet or
undercut. As explained in the recipes, the end piece is often cut off,
salted and boiled. The mode of carving is similar to that of the
sirloin, viz., in the direction of the dotted line from 1 to 2. This
joint will be the more easily cut if the plan be pursued which is
suggested in carving the sirloin; namely, the inserting of the knife
immediately between the bone and the moat, before commencing to cut it
into slices. All joints of roast beef should be cut in even and thin
slices. Horseradish, finely scraped, may be served as a garnish; but
horseradish sauce is preferable for eating with the beef.

[Illustration]

SIRLOIN OF BEEF.

This dish is served differently at various tables, some preferring it to
come to table with the fillet, or, as it is usually called, the
undercut, uppermost. The reverse way, as shown in the cut, is that most
usually adopted. Still the undercut is best eaten when hot;
consequently, the carver himself may raise the joint, and cut some
slices from the under side, in the direction of from 1 to 2, as the
fillet is very much 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 and in thin slices. It will be found
a great assistance, in carving this joint well, if the knife be first
inserted just above the bone at the bottom, and run sharply along
between the bone and meat, and also to divide the meat from the bone in
the same way at the side of the joint. The slices will then come away
more readily.

[Illustration]

Some carvers cut the upper side of the sirloin 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
usually served, and a little given, when liked, to each guest.
Horseradish sauce is preferable, however, for serving on the plate,
although the scraped horseradish may still be used as a garnish.

[Illustra