A roast from the back of the rump, if cooked without removing the bone,
should be placed on the platter with the backbone on the farther side.
Cut first underneath to loosen the meat from the bone. Then, if the
family be large and all the meat is to be used, the slices may be cut
lengthwise; but should only a small quantity be needed, cut crosswise
and only from the small end. It is then in better shape for the second
day.
It is more economical to serve the poorer parts the first day, as they
are never better than when hot and freshly cooked. Reserve the more
tender meat to be served cold.