Home › The Dining-Room And Its Service › Roast Beef and Veal

Roast Beef and Veal

If a roast of beef or veal is made into a fillet by the butcher, that is, the bone removed and the meat rolled, the carving is easy. Cut a slice off the entire top that you may have a piece to serve with that from the inside. If there is stuffing skewered in, serve some of this also; serve fat if it is liked. In a sirloin the carving is easy. The cuts should be as indicated by the white lines; with the tenderloin, also serve liberally of slices from the top.