When a person declines
expressing a preference, it is polite to help to both kinds.
A SIRLOIN OF BEEF.--Place the curving bone downward upon the dish. Cut
the outside lengthwise, separating _each slice_ from the chine-bone,
with the point of the knife. Some people cut through at the chine,
slip the knife under, and cut the meat out in one mass, which they
afterward cut in slices; but this is not the best, or the most proper
way. The tender loin is on the inside; it is to be cut crosswise.
A HAM.--Begin in the middle of a ham; cut across the bone, and take
thin slices from either side.
A GOOSE.--A goose is carved nearly as a turkey, only the breast should
be cut in slices narrow and nearly square, instead of broad, like
that of turkey; and before passing the knife to separate the legs and
wings, the fork is to be placed in the small end of the leg-bone or
pinion, and the part pressed close to the body, when the separation
will be easy. Take off the merrythought, the neck-bones, and separate
the leg-bones from the legs, and the pinions from the wings. The best
parts are the breast, the thigh-bones, and the fleshy parts of the
wings.
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