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SIRLOIN OF BEEF

In carving beef, mutton, lamb, and veal, thin, smooth, and neat slices are desirable-cut across the grain, taking care to pass the knife through to the bones of the meat. There are two modes of helping a sirloin of beef; either by carving long, thin slices from 3 to 4, and helping it with a bit of the fat underneath the ribs, or by cutting thicker slices, from