across the top horizontally in thin slices; or if you find it easier,
place it with the skin surface up, and carve down from the flesh side
nearest you.

This style of serving is generally preferred, but there are advantages
in retaining the bone; for the thin end when rolled under is not cooked
to such a nice degree of crispness, and the slices are usually larger
than desired. Again, the ribs, by keeping the meat in position, secure
for it a clean cut, and not one broken and jagged, and the thin end may
be served or not, as you please.


SIRLOIN ROAST.

The backbone or thickest end should be at the right end of the dish.

Carve a sirloin roast by cutting several thin slices parallel with the
ribs. Then cut down across the ribs near the backbone, and also at the
flank end, and separate the slices.

The slices should be as thin as possible and yet remain slices, not
shavings. Turn the meat over and cut out the tenderloin and slice it in
the same manner across the grain; or turn the meat over and remove the
tenderloin first. Many prefer to leave the tenderloin to be served cold.
Cut slices of the crisp fat on the flank in the same way, and serve to
those who wish it. This is a part which many dislike, but some persons
consider it very choice. Always offer it unless you know the tastes of
those whom you are serving.