Veal is best in the spring. It should look white and be fat. The breast is particularly nice stuffed; the loin should be roasted. The leg is an economical piece, as you can take off cutlets from the large end, make broth of the shank, and stuff and roast the centre.

Roasting pieces of all kinds of ribbed meat, except beef, should be jointed by the butcher, else the carving will be extremely difficult.

Always provide a sharp knife for carving. The juices of meat are extracted by its being haggled. An invalid, speaking of the kindness of a neighbor in sending him some slices of corned beef, said, "They were cut with a sharp knife." For the sake of economy, if for no other reason, carve smoothly, and only as much as is wanted at first. It is easy to cut more for replenishing plates; and meat is far better not to lie sliced in the dish. If no more is cut than is used, a handsome piece may often be reserved for the next day; whereas if all is cut up it cannot be so good, and some of it will certainly be wasted.