cavity from where the bone was taken out and the flap tightly secured
together with skewers; many bind it together with tape.

To carve it, cut in even thin slices off from the whole of the upper
part or top, in the same manner as from a rolled roast of beef, as in
the direction of the figs. 1 and 2; this gives the person served some
of the dressing with each slice of meat.

Veal is very unwholesome unless it is cooked thoroughly, and when
roasted should be of a rich brown color. Bacon, fried pork,
sausage-balls, with greens, are among the accompaniments of roasted
veal, also a cut lemon.


[Illustration]

NECK OF VEAL.

The best end of a neck of veal makes a very good roasting-piece; it,
however, is composed of bone and ribs that make it quite difficult to
carve, unless it is done properly. To attempt to carve each chop and
serve it, you would not only place _too_ large a piece upon the plate
of the person you intend to serve, but you would waste much time, and
should the vertebræ have not been removed by the butcher, you would be
compelled to exercise such a degree of strength that would make one's
appearance very ungraceful, and possibly, too, throwing gravy over
your neighbor sitting next to you. The correct way to carve this roast
is to cut diagonally from fig. 1 to 2, and help in slices of moderate
thickness; then it may be cut from 3 to 4, in order to separate the
small bones; divide and serve them, having first inquired if they are