BREAST OF VEAL.

This piece is quite similar to a fore-quarter of lamb after the
shoulder has been taken off. A breast of veal consists of two parts,
the rib-bones and the gristly brisket. These parts may be separated by
sharply passing the carving knife in the direction of the line from 1
to 2; and when they are entirely divided, the rib-bones should be
carved in the direction of the line from 5 to 6, and the brisket can
be helped by cutting slices from 3 to 4.

The carver should ask the guests whether they have a preference for
the brisket or ribs; and if there be a sweetbread served with the
dish, as is frequently with this roast of veal, each person should
receive a piece.

Though veal and lamb contain less nutrition than beef and mutton, in
proportion to their weight, they are often preferred to these latter
meats on account of their delicacy of texture and flavor. A whole
breast of veal weighs from nine to twelve pounds.


[Illustration]

A FILLET OF VEAL.

A fillet of veal is one of the prime roasts of veal; it is taken from
the leg above the knuckle; a piece weighing from ten to twelve pounds
is a good size and requires about four hours for roasting. Before
roasting, it is dressed with a force meat or stuffing placed in the