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A
BACHELOR'S
CUPBOARD
Carving
and
Game
to
the
wing
bone.
When
the
thigh
is
eaten
hot,
the
drumstick
can
be
separated
from
the
thigh
and
the
meat
on
the
thigh
cut
off.
But
when
not
wanted,
it
is
better
removed
whole.
SIRLOIN
"
Ply
me,
try
me,
prove
ere
you
deny
me!
"
OF
BEEF
sang
Apollo.
If
a
sirloin
is
properly
roasted
there
may
be
a
portion
served
to
the
liking
of
each
guest
from
the
crisp
brown
top
of
the
roast
to
the
blood-rare,
juicy
center
for
the
epicure.
A
sirloin
may
be
divided
in
tw^o
parts,
the
under-cut
of
fillet
and
the
top
or
rump.
It
is
usual
to
carve
the
under-cut
first
and
not
to
begin
on
the
upper
part
until
the
other
cut
is
finished,
for
the
reason
that
the
joint
presents
a
far
better
appearance
when
sent
to
the
table
cold.
Often
the
under-cut
is
sufficient
to
dine
a small
com-
pany
—
say
four
or
five;
then
the
remainder
is
served
cold,
and,
nicely
garnished,
makes
a
handsome
luncheon
dish.
The
under-cut
is
carved
in
rather
thick
slices
down
to
the
bone.
The
top
or
upper-cut
is
carved
in
thin
slices,
and
care
should
be
taken
to
keep
it
straight
and
not
to
cut
out
the
tender
part
in
the
middle.
A
LEG
OF
is
best
carved
by
cutting
slices
parallel
with
MUTTON
the
bone,
which
gives
it
the
appearance
of
a
haunch,
and
is
practically
the
same
thing.
SADDLE
should
be
carved
in
thin
slices
on
either
OF
side
of
the
center
bone.
Have
the
relays
MUTTON
Q^
j^Q^
gravy
served
separately,
as
this
joint
cools
quickly.
Plates
should
be
very
hot.
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