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Beef, Brisket of, to Carve

The accompanying engraving represents the appearance of a brisket of beef ready for table. There is no difficulty in carving it. The only thing to observe is that it should be cut cleanly along the bones, in the direction indicated by the dotted line, with a firm hand, in moderately-thick slices. Cut it close down to the bones, so that they may not have a rough and jagged appearance when removed.