Tenderloin of Beef; How to Carve

Whether the tenderloin be roasted or braized, when cutting off slices for the guests, do not let them be too thick or too thin; remove half an inch of the sole from the tenderloin (Fig. 30) and cut the meat into even thin slices, crosswise if the tenderloin be large; if thin, have the slices cut on the bias, but do not penetrate through the sole piece; pare the bottom free of fat. Serve these slices on very hot plates with a little of its gravy, independent of the accompanying sauce or garnishing, which must be served separately.