Beef, Aitchbone of
A boiled aitchbone of beef is not a difficult joint to carve, as will be seen on reference to the accompanying engraving. By following with the knife A الله the direction of the line from A to B, nice slices will be easily cut. It may be necessary, as in a round of beef, to cut a thick slice off the outside before commencing to serve.
BEEF CARVING.
When roasted the bones are usually removed before cooking, and it is then carved like the round.