Beef, Sirloin of
This dish is served differently at various tables, some preferring it to come to table with the fillet, or, as it is usually called, the undercut, uppermost. The reverse way, as shown in the cut, is that most usually adopted. Still the undercut is best eaten when hot; consequently, the carver himself may raise the joint, and cut some slices from the under side, in the direction of from A to B, as the fillet is very much preferred by some eaters.
The upper part of the sirloin should be cut in the direction of the line from E to F, or may be cut in the way named secondly C can be served by turning the tongue, and cutting in the direction of from C to D.