d be thick, clear and close, and the meat a
very dark red. The flesh of a female deer about four years old, is the
sweetest and best of venison.

Buck venison, which is in season from June to the end of September, is
finer than doe venison, which is in season from October to December.
Neither should be dressed at any other time of year, and no meat
requires so much care as venison in killing, preserving and dressing.

[Illustration:]

SIRLOIN OF BEEF.

This choice roasting-piece should be cut with one good firm stroke
from end to end of the joint, at the upper part, in thin, long, even
slices in the direction of the line from 1 to 2, cutting across the
grain, serving each guest with some of the fat with the lean; this may
be done by cutting a small, thin slice from underneath the bone from 5
to 6, through the tenderloin.

Another way of carving this piece, and which will be of great
assistance in doing it well, is to insert the knife just above the
bone at the bottom, and run sharply along, dividing the meat from the
bone at the bottom and end, thus leaving it perfectly flat; then carve
in long, thin slices the usual way. When the bone has been removed and
the sirloin rolled before it is cooked, it is laid upon the platter on
one end, and an even, thin slice is carved across the grain of the
upper surface.

Roast ribs should be carved in thin, even slices from the thick end
towards the thin in the same manner as the sirloin; this can be more
easily and cleanly done if the carving knife is first run along
between the meat and the end and rib-bones, thus leaving it free from
bone to be cut into slices.

_Tongue_.--To carve this it should be cut crosswise, the middle being
the best; cut in very _thin_ slices, thereby improving its delicacy,
making it more tempting; as is the case of all well-carved meats. The
root of the tongue is usually left on the platter.

[Illustration]

BREAST OF VEAL.

This piece is quite similar to a fore-quarter of lamb after the
shoulder has been taken off. A breast of veal consists of two parts,
the rib-bones and the gristly brisket. These parts may be separated by
sharply passing the carving knife in the direction of the line from 1
to 2; and when they are entirely divided, the rib-bones should be
carved in the direction of the line from 5 to 6, and the brisket can
be helped by cutting slices from 3 to 4.

The carver should ask the guests whether they have a preference for
t