How to carve every joint on the table, 1887 — from the woman who wrote the Boston Cook Book, cut by cut.

Tip of the Sirloin, or Rib Roast

1 page in this part of Carving and Serving.

Tip of the Sirloin, or Rib Roast

IT is easier to carve this joint by cutting across the ribs, parallel with the backbone, but that is cutting with the grain; and meat…

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