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Classic
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page 8
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.
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