Cut off and lay aside a thick slice from the entire surface, as marked 1-2, then help. There are two sorts of fat to this joint, and, as tastes differ, it is necessary to learn which is preferred. The solid fat will be found at 3, and must be cut horizontally; the softer, which resembles marrow, at the back of the bone, below 4.
A silver skewer should be substituted for the one which keeps the meat properly together while boiling, and it may be withdrawn when you cut down to it.
There are two modes of helping this joint. The better way is by carving long thin slices from 1 to 2; the other way is by cutting it across, which, however, spoils it. The most tender and prime part is in the direction of the line 3; there will also be found some delicate fat, part of which should be given with each piece.
Ribs Of Beef may be carved similar to the Sirloin, always commencing at the thin end of the joint, and cutting long slices so as to give fat and lean together.
This joint is so very easy to attend to, that we have not deemed it necessary to give a drawing of it; it only requires a steady hand and a sharp knife. The upper surface being removed, as directed for the aitch-bone of beef, carve thin slices, and give a portion of fat with each.
You must cut the meat as even as possible, as it is of consequence to preserve the beauty of its appearance.
Cut nearly through the middle, at the line 1, and take thin slices from each side. The fat is situated underneath, at the root of the tongue.
Cut thin slices from 1 to 2, and let the knife penetrate to the bone. At the thick part of the neck end, 3, the throat sweetbread is situated; carve slices from 3 to 4, and help with the other part. Should the eye be asked for, it must be extracted with the point of the knife, and a portion given. The palate, esteemed a delicacy, is situated under the head, and some fine lean may be found by removing the jaw-bone; portions of each of these should be helped round.