Tenderloin, or Fillet.
—Fillet is carved straight, in as many pieces as desired, but when serving, the cut part should always be served the same as the sirloin, uppermost.
Roast Beef.
—As soon as the rib-beef is roasted to perfection, as mentioned in No. 527, remove it from the hot oven, place it always on a hot dish, with the rib-bones downward; should it be crusty on top, cut off just a little from the surface, which is generally so hard that often it is an impediment in cutting the slices to the desired perfection. Stick in the fork-tines lengthwise, on top of the roast, near the edge, in a slanting manner, so as to avoid pricking the lean part of the roast and the resulting loss of juice or blood; hold firmly the fork with the left hand, and with a large, sharp knife in the right hand, carefully cut, in even, small slices a quarter of an inch thick, right down to the rib-bones; gently make a cut underneath, so as to have each slice separate from one another; then serve.