Make an incision at 1 down to the bone, which will then afford a deep
gap, from which on each side you may help thin slices, adding a little
fat from the outer edge marked 2. If the demands are more than can be
supplied at the first opening, additional slices may be obtained by
cutting down to the blade-bone, marked 3, on each side. Some of the
party may prefer slices from the under side, the meat of which is
juicy, though less fine in grain; these must be cut horizontally.