This joint generally weighs from twelve to fourteen pounds when off a good calf; have the rib-bones carefully divided with a saw so as not to hurt the fillet, prepare the braising-pan, and proceed as in receipt (No. 289); with the addition of one pint more water, but take care not to cover the meat, which might happen if your stew-pan was small, which otherwise be boiling instead of braising; it will take about three hours: be careful about the fat, as this joint produces a great deal; taste the sauce before serving, in case more seasoning is required, which might be the case, depending on the nature of the veal. A good cook should taste all sauces before serving.