The principal joint of beef, the sirloin, must be carved outside or
inside, according to the taste of the guests. The rich delicate meat
under the bone, called the fillet, is carved in parallel slices across
the joint and along the grain, contrary to the usual mode of cutting
meat. The outer part is carved in long slices cut down to the bone in
the direction 1, 2, beginning at the edge, the brown being the first
slice. Many prefer to cut the slices across the joint, beginning in
the middle; certainly easier for the carver, but destructive to
the future appearance of the joint, nor is the meat so tender thus
crossed. A portion of the under fat should be reserved for the upper
slices.
[Illustration]