This may be begun at either end, or by cutting in the middle. It is
usual to inquire whether the outside or inside is preferred. For the
outside, the slice should be cut down to the bones, and the same with
every following helping. Slice the inside likewise, and give with each
piece some of the soft fat. The inside, done in the following manner, is
excellent: Have ready some shalot vinegar, boiling hot; mince the meat
large, and a good deal of the fat; sprinkle it with salt, and pour the
vinegar and the gravy on it. Help with a spoon as quick as possible, on
hot plates.