the first slices, divide this into small pieces, to be served if desired
with the rare, juicy, inside slices.


BEEFSTEAK.

It may seem needless to direct one how to carve a sirloin steak, but it
sometimes appears to require more skill than to carve poultry, as those
who have been so unfortunate as to receive only the flank can testify.

I believe most strongly, as a matter of economy, in removing the bone,
and any tough membrane or gristle that will not be eaten, before cooking
the steak. If there be a large portion of the flank, cook that in some
other way. With a small, sharp knife cut close to the rib on each side,
round the backbone, and remove the tough white membrane on the edge of
the tenderloin. Leave the fat on the upper edge, and the kidney fat
also, or a part of it, if it be very thick. There need be no waste or
escape of juices if the cutting be done quickly, neatly, and just before
cooking. Press the tenderloin--that is, the small portion on the under
side of the bone--close to the upper part, that the shape may not be
changed.

In serving place it on the dish with the tenderloin next to the carver.
Cut in long narrow strips from the fat edge down through the tenderloin.
Give each person a bit of tenderloin, upper part, and fat. If the bone
be not removed before cooking, remove the tenderloin first by cutting
close to the bone, and divide it into narrow pieces; then remove the
meat from the upper side of the bone and cut in the same manner. A long,
narrow strip about as wide as the steak is thick is much more easily
managed on one's plate than a square piece. Serve small portions, and