ver by
preferring a portion difficult to obtain.

Many of these cautions may seem uncalled for, but they have been
suggested by personal observation of their necessity. People of good
breeding would never err in any of these ways; but alas, not all people
are well bred, and innate selfishness often crops out in small matters.

The following explicit directions have not been taken from books. They
were given to the writer a few years ago by one who was an adept in the
art, who had received her instruction from a skilful surgeon, and who at
her own table gave a practical demonstration of the fact that a lady can
not only "carve decently and in good order," but with ease and elegance.

SPECIAL DIRECTIONS.

TIP OF THE SIRLOIN, OR RIB ROAST.

It is easier to carve this joint by cutting across the ribs, parallel
with the backbone, but that is cutting with the grain; and meat,
especially beef, seems more tender if cut across the grain.

Place it on the platter with the backbone at the right. If the backbones
be not removed before cooking, place the fork in the middle and cut
close to the backbone down to the ribs. Shave off the thick, gristly
cord near the backbone, as this, if left on, interferes with cutting
thin slices. Then cut, from the side nearest you, thin uniform slices
parallel with the ribs. Run the knife under and separate them from the
bone. Many prefer to remove the bone and skewer the meat into a roll
before cooking. It may then be laid, flesh down, on the dish, and carved
across the top horizontally in thin slices; or if you find it easier,
place it with the skin surface up, and carve down from the flesh side
nearest you.

This style of serving is generally preferred, but there are advantages
in retaining the bone; for the thin end when rolled under is not cooked
to such a nice degree of crispness, and the slices are usually larger
than desired. Again, the ribs, by keeping the meat in position, secure
for it a clean cut, and not one broken and jagged, and the thin end may
be served or not, as you please.

SIRLOIN ROAST.

The backbone or thickest end should be at the right end of the dish.

Carve a sirloin roast by cutting several thin slices parallel with the
ribs. Then cut down across the ribs near the backbone, and also at the
flank end, and separate the slices.

The slices should be as thin as possible and yet remain slices, not
shavings. Turn the meat over and cut out the tenderloin a