A Course of Lectures on the Principles of Domestic Economy and Cookery

dry and harden in the baking. So that the best way to use the part is to cut it off and cook it separately. Have the beef cut large enough to give a roast from the thickest part. The white line of cartilage will be sure to bother in carving, and the best way is to cut it out before you cook the meat. You can cut it out without any difficulty. You can also cut off the bone entirely. You will not find that doing this will make the meat waste if you bake it or roast it properly, and you can carve it more easily and more economically. Carving when the bone is in the meat you are sure to leave more meat on than you really want to, and it is quite a difficult matter to carve even slices when the bone is in the meat. It is a very easy matter to take the bone out, and then either use the bone for soup meat or put it in the pan with the meat and let it bake as the basis for gravy. You will notice both in cutting the cartilage and the bone, I do not take off any meat. I simply cut close, and take away the parts I wish to remove without wasting any of the meat. That leaves a solid piece of meat which offers no difficulty in carving; you can either fasten it in shape by tying a string around it or by running a few skewers through it. The better way is to tie it with a string, because the skewers will make holes and permit the juice to escape. You can either take off the thin, outside skin of the beef or wipe it as I have already said, with a wet towel. With good beef the skin is so exceedingly thin that it is not objectionable in carving or to the taste. With poor beef, the skin is decidedly leathery, and then it is advisable to take it off. _Question._ How many pounds were there in your piece