Rump or Buttock of Beef
In carving the rump, buttock, or other joints of beef, it is merely necessary to observe, that every slice should be as neatly as practicable cut across the grain. Even in the brisket, the slices must be across the bones, and not through.
Tongue
The tongue may be sent to table either rolled or in length. If rolled, slices are cut as in a round of beef; if not rolled, it must be cut nearly in the middle, not quite through, and slices taken from each side, with a little of the fat which lies at the root, if liked.