A Loin Of Veal

A Loin Of Veal should be jointed previous to being sent to table, when each division may be easily cut through with a knife. The fat surrounds the kidney, and portions of each should be given with the other parts.

A Breast Of Veal

A Breast Of Veal

A Breast Of Veal is composed of the ribs and brisket, which must be separated by cutting through the line 1-2; the latter is the thickest and has gristles. Divide each portion into convenient pieces, and proceed to help.

Fillet Of Veal

Fillet Of Veal

Resembles a round of beef, and should be carved similar to it, in thin and very smooth slices, off the top; cut deep into the flap, between 1 and 2, for the stuffing, and help a portion of it to each person. Slices of lemon are always served with this dish.