2932.—WHITING, HADDOCK, ETC.
Whiting, pike, haddock and similar fish, when of sufficiently large size, may be carved in slices from each side of the backbone in the same manner as salmon; each fish serving for four or more slices. When small, they may be cut through, bone and all, and helped in nice pieces. A small whiting is served whole; a middle-sized fish in two pieces.
2933.—AITCHBONE OF BEEF. (Carving Illustration No. 6, Fig. 2.)
A boiled aitchbone of beef is a very simple joint to carve, as will be seen on reference to the illustration which clearly shows how this should be treated. Cut nice thin slices.
2934.—BRISKET OF BEEF.
But little description is necessary to show how a boiled brisket of beef is carved. The point to be observed is that the joint should be cut evenly and firmly quite across the bones, in slices the whole width of the joint, so that on its re-appearance at table it should not have a jagged and untidy look.
Cut nearly through across the tongue at the thick part and then serve a fairly thick slice. The carving may be continued in this way towards the point until the best portions of the upper side are served. The fat which lies about the root of the tongue can be served by turning it over.
2936.—RIBS OF BEEF. (Carving Illustration No. 5, Fig. 1.)
This dish resembles the sirloin, except that it has no fillet or undercut. The mode of carving is similar to that of the upper cut of the sirloin, viz., cut in slices off the sides, starting at the thick end and through to the other, as shown in Carving Illustration No. 5, Fig. 1. This joint will be the more easily cut if before commencing to carve it into slices the knife is inserted immediately between the bone and the meat.
2937.—SIRLOIN OF BEEF. (Carving Illustration No. 5, Figs, 1 and 2.)
This dish is served differently at various tables, some preferring it to come to table with the fillet, or, as it is usually called, the undercut, uppermost (see Fig. 2). The reverse way, as shown in the first illustra-