Smiley's cook book and universal household guide; a comprehensive collection of recipes and useful information, pertaining to every department of housekeeping .. . OAEVING 637. UltlSKEi OF BEEF. slices should be cut ofp, and the guest offered his choice between rareand welldone. RIBS OF BEEF.—These are best cut in the manner describedfor the upper part of the sirloin. First thrust in the knife and sepa-rate the meat from the bone, and then cut from end to end (notacross), cutting the meat in thin, even slices. BRISKET OF BEEF.—A brisket is very easy to carve —cut across as shown by the en-grav
Smiley's cook book and universal household guide; a comprehensive collection of recipes and useful information, pertaining to every department of housekeeping .. . OAEVING 637. UltlSKEi OF BEEF. slices should be cut ofp, and the guest offered his choice between rareand welldone. RIBS OF BEEF.—These are best cut in the manner describedfor the upper part of the sirloin. First thrust in the knife and sepa-rate the meat from the bone, and then cut from end to end (notacross), cutting the meat in thin, even slices. BRISKET OF BEEF.—A brisket is very easy to carve —cut across as shown by the en-graving from A to B. Cut mod-erately thick slices, and a firm hand, down to thebone, so that it will not have arough and jagged look when re-moved. The carving knife used for joints of this character shouldnot be too thin. ROUND OF carving a round of beef, orribs rolled, a long, thin, andvery sharp knife should beused. A slice is cut off of thetoj) leaving the surface flat,aud then very thin, even sli-ces should be cut across asshown in the direction A to morsel of the fat should be served with each slice of the lean. BREAST OF VEAL—First se
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Keywords: ., boo, bookcentury1800, bookdecade1890, booksubjectcbk, bookyear1895
