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Carving and Serving

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Published: 1906
Language: English
Wordcount: 14,572 / 48 pg
Flesch-Kincaid Reading Ease: 79.3
LoC Category: TX
Downloads: 4,260
Added to site: 2005.03.15 10012

. As the whole of the browned outside comes off with the first slices, divide this into small pieces, to be served if desired with the rare, juicy, inside slices.


It may seem needless to direct one how to carve a sirloin steak, but it sometimes appears to require more skill than to carve poultry, as those who have been so unfortunate as to receive only the flank can testify.

I believe most strongly, as a matter of economy, in removing the bone, and any tough membrane or gristle that will not be eaten, before cooking the steak. If there be a large portion of the flank, cook that in some other way. With a small, sharp knife cut close to the rib on each side, round the backbone, and remove the tough white membrane on the edge of the tenderloin. Leave the fat on the upper edge, and the kidney fat also, or a part of it, if it be very thick. There need be no waste or escape of juices if the cutting be done quickly, neatly, and just before cooking. Press the tenderloin--that is, the s



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Brian Blose
Brian Blose is a software developer and army veteran who enjoys reading and writing fiction that contains flawed heroes, unreliable narrators and moral dilemmas. His book, The Participants, is no exception and had readers glued to the story until the very last page. As our author of the day, Blose chats about the Heinsenberg uncertainty principle, how TV shows from the 90s inspired this book and gives us some behind-the-scenes insights in the creation of The Participants.
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