...letter c, lies close on the dish. The part c, f/, then lies uppermost, and the line a, b, underneath. The meat on the upper side of the ribs, is firmer,...closer texture, than the fleshy part underneath, which is by far the most tender ; of course, some prefer one part, and some another. . To those who like...

...tKe-tip, the meat is both close and dry. It Is generally eat with veal, or fowl. •- '•, -H Swloin of Beef. — In carving this joint, the taste of the...The slices ought neither to be cut too thick nor too thhu ,, ; Brisket of Beef. — This part is generally boiled, and cut the long way, quite down to the...

...letter c, lies close on the dish. The part c, (I, then lies uppermost, and the line a, b, underneath. The meat on the upper side of the ribs is firmer,...a closer texture, than the fleshy part underneath, whi<^i is by far the most tender, and of course preferred by many. To those who like the upper side,...

...the letter о lies close on the dish. The part с d then lies uppermost, and the line nb underneath. The meat on the upper side of the ribs is firmer and...closer texture than the fleshy part underneath, which is by far the moat tender; of course, some prefer one part, and sume another. To those who like the...

...the dish. The part cd,then lies uppermost, and the line ab, underneath. The meat on the upper-side of the ribs is firmer, and of a closer texture, than the fleshy part underneath, which is by far the most tender; of course, 38 some prefer one part, and some the other. To those who like...