(23). How To Carve Ribs Roast Beef (Pour Decouper Une Piece De Cotes De Boeuf Roti)

Fig. 29.

American roast beef is taken from the ribs; sometimes seven ribs are served, but the piece containing only six is far more advantageous, while the four rib piece, cut from the short loin is better still. Roast beef must be carved on the table, or else on the dining-room sideboard, for when cut beforehand it becomes dry and loses the best part of its juices. Roast beef is to be cut in thin slices. leaving a small piece of fat adhering to each one; at once place them on hot plates and be careful to baste with a little of the gravy flowing from the meat on to the dish.

(24). How To Carve Tenderloin Of Beef (Pour Decouper Un Filet De Boeuf)

Whether the tenderloin be roasted or braized, when cutting off slices for the guests, do not let them be too thick or too thin; remove half an inch of the sole from the tenderloin (Fig. 30) and cut the meat into even thin slices, crosswise if the tenderloin be large; if thin, have the slices cut on the bias, but do not penetrate through the sole piece; pare the bottom free of fat. Serve these slices on very hot plates with a little of its gravy, independent of the accompanying sauce or garnishing, which must be served separately.

Fig 30.