tion, is that most usually adopted. Still the undercut is one of the primest parts of beef and is best eaten when hot; consequently, the carver himself may raise the joint, and cut some fairly thick slices out of the under side, in the manner shown in Fig. 2. The upper part of the sirloin should be cut in the direction that the knife is travelling in Fig. 1, and care should be taken to carve it evenly and in thin slices. In carving this joint, the knife should be first inserted just above the bone at the bottom, and run sharply along between the bone and meat, and also to divide the meat from the bone in the same way at the side of the joint. The slices will then come away more readily.
2938.—ROUND OF BEEF. (Carving Illustration No. 5, Fig. 3.)
A round of beef, or ribs rolled, are not so easily carved as some joints, and to manage properly, a thin-bladed and very sharp knife is necessary. Off the outside of the joint, at its top, a thick slice should first be cut, so as to leave the surface smooth; then thin and even slices should be carved as shown in the illustration.
2939.—BREAST OF VEAL.
The breast of veal consists of two parts—the rib-bones and the gristly brisket. These two parts should first be separated by sharply passing the knife through the centre of the joint; when they are entirely divided, the rib-bones should each be detached separately and served. The brisket can be helped by cutting pieces from the centre part of the joint. The carver should ask the guests whether they have a preference for the brisket or ribs.
2940.—FILLET OF VEAL.
The carving of this joint is similar to that of a round of beef. Slices, not too thick, are cut; and the only point to be careful about is, that the veal be evenly carved. Between the flap and the meat the stuffing is inserted, and a small portion of this should be served to every guest. The persons whom the host wishes most to honour should be asked if they like the brown outside slice, as this, by many, is exceedingly relished.
2941.—KNUCKLE OF VEAL.
This is carved in the same manner as leg of mutton. (See illustration No. 7, Fig. 1) which sufficiently indicates the direction which should be given to the knife. The best slices are those from the thickest part of the knuckle, that is the part where fork is shown in the illustration.