The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families

soft fat which resembles marrow, lies at the back of the bone, below _c_; the firm fat must be cut in horizontal slices at the edge of the meat _d_. It is proper to ask which is preferred, as tastes differ. The skewer that keeps the meat properly together when boiling is here shewn at _a_. This should be drawn out before it is served up; or, if it is necessary to leave the skewer in, put a silver one.----SIRLOIN OF BEEF may be begun either at the end, or by cutting into the middle. It is usual to enquire whether the outside or the inside is preferred. For the outside, the slice should be cut down to the bones; and the same with every following helping. Slice the inside likewise, and give with each piece some of the soft fat. The inside done as follows eats excellently. Have ready some shalot vinegar boiling hot: mince the meat large, and a good deal of the fat; sprinkle it with salt, and pour the shalot vinegar and the gravy on it. Help with a spoon, as quickly as possible, on hot plates.----ROUND OR BUTTOCK OF BEEF is cut in the same way as fillet of veal, in the next article. It should be kept even all over. When helping the fat, observe not to hack it, but cut it smooth. A deep slice should be cut off the beef before you begin to help, as directed above for the edge-bone.----FILLET OF VEAL. In an ox, this part is round of beef. Ask whether the brown outside be liked, otherwise help the next slice. The bone is taken out, and the meat tied close, before dressing, which makes the fillet very solid. It should be cut thin, and very smooth. A stuffing is put into the flap, which completely covers it; you must cut deep into this, and help a thin slice, as likewise of fat. From carelessness in not covering the latter with paper, it is sometimes dried up, to the great disappointment of the carver.----BREAST OF VEAL. One part, called