[JOINTS.]
Sirloin of Beef.
This is the primest joint, and must be either [roasted] or [baked] (see directions). Horse-radish should be served with it. Yorkshire pudding is also liked with roast beef.
Ribs of Beef.
These should be cooked like sirloin, and served with the same accompaniments. A neater looking joint is made by boning and rolling them. The bones can be used for soup.
Aitch Bone, Round, Thick and Thin Flank of Beef.
Those are usually salted and boiled (see [directions for boiling salt meat]). Serve with carrots and turnips, and yeast, Norfolk, or suet dumplings.
Brisket of Beef.
This should be stewed (see [directions for stewed brisket]).