An Aitch-Bone Of Beef

This is a simple joint to carve, but the slices from it must be cut quite even, and of' a. very moderate thickness. When the joint is boiled, before cutting to serve, remove a slice from the whole of the upper part of sufficient thickness, say a quarter of an-inch, in order to, arrive at the juicy part of the meat at once. Carve from a to b; let the slices be moderately thin - not too thin; help fat with the lean in one piece, and give a little additional fat which you will find below C; the solid fat is at a, and must be cut in slices horizontally. The round of beef is carved in the same manner.

Bibs of Beef. There are two modes of carving this joint; the first, which is now becoming common, and is. easy to an amateur carver, is to cut across the bone commencing in the centre, and serving fat from a, as marked in the engraving of the sirloin, or it should be carved in slices from a to c, commencing either in the centre of the joint or at the sides. Occasionally the bones are removed, and the meat formed into a fillet; it should then be carved as a round of beef.

Aitch-Bone.

The Sirloin Of Beef

The under-part should be first served, and carved as indicated in the engraving, across the bone. In carving the upper part the same directions should be followed as for the ribs, carving either side, or in the centre, from a to b, and helping the fat from d.

Sirloin of Beef:

Fillet Of Veal

Cut a slice off the whole of the upper part in the same way as from a round of beef, this being, if well roasted, of a nice brown, should be helped in small pieces with the slices you cut for each person. The stuffing is skewered in the flap, and where the bone comes out there is some placed; help this with the meat with a piece of the fat.

Fillet of Veal.

Neck Of Veal

Were you to attempt to carve each chop, and serve it, you would not only place a gigantic piece upon the plate of the person you intended to help, but you would waste much time, and should the vertebrae have not been jointed by the butcher, you would find yourself in the position of the ungraceful carver being compelled to exercise a degree of strength which should never be suffered to appear, very possibly, too, assisting, gravy in a manner not contemplated by the person unfortunate enough to- receive it. Cut diagonally from b to a, and help in slices of moderate thickness; you can cut from c to d in order to separate the small bones, divide and serve them, having first inquired if they are desired.

Neck of Veal.

The Breast Of Veal

Separate the ribs from the brisket, cutting from A to b: these small bones, which are the sweetest and mostly chosen, you will cut them as at d d d, and serve : the long ribs are divided as at. c c c, and having ascertained the preferonce of the person, help accordingly; at good tables the scrag is not served, but is found, when properly cooked, a very good stew.

Breast of Veal.