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Beef, Aitchbone of, to Carve

In carving an aitchbone of beef it is necessary that it should be cut across the grain. In order to do this the knife should follow the line from A To B in the above illustration. The meat should be cut of a moderate thickness, and very evenly. Cut the lean and the fat in one slice, and if more fat is desired it should be taken horizontally from the side. Before proceeding to serve, a slice of about a quarter of an inch in thickness should be cut from the top, so that the juicy part of the meat may be obtained at once.