nd slice it in
the same manner across the grain; or turn the meat over and remove the
tenderloin first. Many prefer to leave the tenderloin to be served cold.
Cut slices of the crisp fat on the flank in the same way, and serve to
those who wish it. This is a part which many dislike, but some persons
consider it very choice. Always offer it unless you know the tastes of
those whom you are serving.

THE BACK OF THE RUMP.

A roast from the back of the rump, if cooked without removing the bone,
should be placed on the platter with the backbone on the farther side.
Cut first underneath to loosen the meat from the bone. Then, if the
family be large and all the meat is to be used, the slices may be cut
lengthwise; but should only a small quantity be needed, cut crosswise
and only from the small end. It is then in better shape for the second
day.

It is more economical to serve the poorer parts the first day, as they
are never better than when hot and freshly cooked. Reserve the more
tender meat to be served cold.

FILLET OF BEEF OR TENDERLOIN.

Before cooking, remove all the fat, and every fibre of the tough white
membrane. Press it into shape again and lard it, or cover it with its
own fat. If this fibre be not removed, the sharpest knife will fail to
cut through it. Place it on the platter with the larger end at the
right; or if two short fillets be used, place the thickest ends in the
middle. Carve from the thickest part, in thin, uniform slices.

ROUND OF BEEF, FILLET OF VEAL, OR FRICANDEAU OF VEAL.

These are placed on the platter, flesh side up, and carved in horizontal
slices, care being taken to carve evenly, so that the portion remaining
may be in good shape. As the whole of the browned outside comes off with
the first slices, divide this into small pieces, to be served if desired
with the rare, juicy, inside slices.

BEEFSTEAK.

It may seem needless to direct one how to carve a sirloin steak, but it
sometimes appears to require more skill than to carve poultry, as those
who have been so unfortunate as to receive only the flank can testify.

I believe most strongly, as a matter of economy, in removing the bone,
and any tough membrane or gristle that will not be eaten, before cooking
the steak. If there be a large portion of the flank, cook that in some
other way. With a small, sharp knife cut close to the rib on each side,
round the backbone, and remove the tough white membrane on the edge of
the