Piece of Sirloin of Beef.—Plate VII.

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791
Source
The housekeeper's instructor; or, universal family cook
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success · extracted 12 days ago
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Instructions (8)
  1. As a whole sirloin is too large for families in general, so we have here only represented a part, either of which must be carved in the same manner.
  2. It is drawn as standing up in the dish, in order to shew the inside, or upper-part; but when sent to table, it is always laid down, so that the part described by the letter c, lies close on the dish.
  3. The part c, d, then lies uppermost, and the line a, b, underneath.
  4. The meat on the upper-side of the ribs is firmer, and of a closer texture, than the fleshy part underneath, which is by far the most tender, and of course preferred by many.
  5. To those who like the upper-side, the outside slice should be first cut off, quite down to the bone, in the direction c, d.
  6. Some people, however, instead of beginning to carve at either end, cut it in the middle of the most fleshy part.
  7. For those who prefer the inside, several slices may be cut in the direction of the line a, b, pressing the knife down to the bone.
  8. But wherever the slices are cut they must be of a moderate substance, neither too thick nor too thin.
Original Text
Piece of Sirloin of Beef.—Plate VII. AS a whole sirloin is too large for families in general, so we have here only represented a part, either of which must be carved in the same manner. It is drawn as standing up in the dish, in order to shew the inside, or upper-part; but when sent to table, it is always laid down, so that the part described by the letter c, lies close on the dish. The part c, d, then lies uppermost, and the line a, b, underneath. The meat on the upper-side of the ribs is firmer, and of a closer texture, than the fleshy part underneath, which is by far the most tender, and of course preferred by many. To those who like the upper-side, the outside slice should be first cut off, quite down to the bone, in the direction c, d. Some people, however, instead of beginning to carve at either end, cut it in the middle of the most fleshy part. For those who prefer the inside, several slices may be cut in the direction of the line a, b, pressing the knife down to the bone. But wherever the slices are cut they must be of a moderate substance, neither too thick nor too thin.
Notes
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