slices, then slip the knife under close to the ribs and remove the
slices. This gives a larger portion than the cutting of the slices
straight would give, and yet not so large as if each were helped to a
whole rib. Serve a short rib with each slice.


BREAST OF VEAL.

Place it on the dish with the breast-bone or brisket nearest you. Cut
off the gristly brisket, then separate it into sections. Cut the upper
part parallel with the ribs, or between each rib if very small. Slice
the sweetbread, and serve a portion of brisket, rib, and sweetbread to
each person.


CALF'S HEAD.

Calf's head served whole is a favorite dish in England, but seldom seen
on American tables. For those who have this preference a few hints about
carving may be desirable. Place it on the platter with the face toward
the right. Cut from left to right, through the middle of the cheek down
to the bone, in several parallel slices of medium thickness; then
separate them from the bone. Cut down at the back of the throat and
slice the throat sweetbread. With the point of the knife cut out the
gelatinous portion near the eye, and serve to those who desire it. There
is a small portion of delicate lean meat to be found after removing the
jawbone. Some are fond of the palate, which lies under the head. The
tongue should be sliced, and a portion of this and of the brains offered
to each person.