The backbone or thickest end should be at the right end of the dish.
Carve a sirloin roast by cutting several thin slices parallel with the
ribs. Then cut down across the ribs near the backbone, and also at the
flank end, and separate the slices.
The slices should be as thin as possible and yet remain slices, not
shavings. Turn the meat over and cut out the tenderloin and slice it in
the same manner across the grain; or turn the meat over and remove the
tenderloin first. Many prefer to leave the tenderloin to be served cold.
Cut slices of the crisp fat on the flank in the same way, and serve to
those who wish it. This is a part which many dislike, but some persons
consider it very choice. Always offer it unless you know the tastes of
those whom you are serving.