Modern cookery for private families

persons consider the flesh of the neck which lies between the shoulders, and the ribs as the most delicate portion of it. The shoulders themselves are preferred by others. They should be taken off, and the legs also, by passing the knife under them at the letters _a b c_. The ribs may then be easily divided from _e_ to _d_. The flesh only of the larger joints should be served to ladies; but gentlemen often prefer it sent to them on the bones. A FILLET OF VEAL. There is no difference between the mode of carving this and a round of beef; but the brown outside slice of the veal is much liked by many eaters, and a portion of it should be served to them when it is known to be so. The forcemeat must be reached by cutting deeply into the flap, and a slice of it served always with the veal. A LOIN OF VEAL. This may be carved at choice quite across through the thick part of the flesh, or in slices taken in the direction of the bones. A slice of the kidney, and of the fat which surrounds it, should accompany the veal. No. 11. A BREAST OF VEAL. The brisket or gristles[6] of this joint must first be entirely separated from the rib-bones by pressing the knife quite through it in the line between _a_ and _b_; this part may then be divided as shown by the letters _c c c d d d_, and the long bones or ribs may easily be separated in the direction _e f_. The taste of those who are served should be consulted as to the part of the joint which is preferred. The sweetbread is commonly sent to table with a roast breast of veal, and laid upon it: a portion of it should be served with every plate of the breast. Footnote 6: The _tendons_ are literally the small white gristles themselves, which are found under the flesh in this part of the joint. When freed from the bone attached to them, they may