Cassell's New Dictionary of Cookery

From Aberdeen Crullas to Zwiebach — the vast Cassell's dictionary with a recipe for everything, each priced to the penny ('Probable cost, 2s.'), plus the whole science of the 1912 kitchen.

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Beef, Ribs of, to Carve

The ribs should be cut in thin and even slices from the thick end towards the thin, in the same manner as the sirloin; this can be more readily and cleanly done, if the carving-knife is first run along between the meat and the end and ribbones.

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