suggested by personal observation of their necessity. People of good
breeding would never err in any of these ways; but alas, not all people
are well bred, and innate selfishness often crops out in small matters.

The following explicit directions have not been taken from books. They
were given to the writer a few years ago by one who was an adept in the
art, who had received her instruction from a skilful surgeon, and who at
her own table gave a practical demonstration of the fact that a lady can
not only "carve decently and in good order," but with ease and elegance.




SPECIAL DIRECTIONS.


TIP OF THE SIRLOIN, OR RIB ROAST.

It is easier to carve this joint by cutting across the ribs, parallel
with the backbone, but that is cutting with the grain; and meat,
especially beef, seems more tender if cut across the grain.

Place it on the platter with the backbone at the right. If the backbones
be not removed before cooking, place the fork in the middle and cut
close to the backbone down to the ribs. Shave off the thick, gristly
cord near the backbone, as this, if left on, interferes with cutting
thin slices. Then cut, from the side nearest you, thin uniform slices
parallel with the ribs. Run the knife under and separate them from the
bone. Many prefer to remove the bone and skewer the meat into a roll
before cooking. It may then be laid, flesh down, on the dish, and carved