Roast Beef; How to Carve Ribs

American roast beef is taken from the ribs; sometimes seven ribs are served, but the piece containing only six is far more advantageous, while the four rib piece, cut from the short loin is better still. Roast beef must be carved on the table, or else on the dining-room sideboard, for when cut beforehand it becomes dry and loses the best part of its juices. Roast beef is to be cut in thin slices, leaving a small piece of fat adhering to each one; at once place them on hot plates and be careful to baste with a little of the gravy flowing from the meat on to the dish.