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How to Carve and Serve Veal



These are placed on the platter, flesh side up, and carved in horizontal slices, care being taken to carve evenly, so that the portion remaining may be in good shape. As the whole of the browned outside comes off with the first slices, divide this into small pieces, to be served if desired with the rare, juicy, inside slices.


The vertebra should be disjointed, and the ribs cut on the inside through the bone only, on the thin end. Place it on the platter with the back up and cut across from left to right, where the ribs were divided, separating the small ends of the ribs from the thicker upper portion; then cut between each short rib. Carve from the back down in slanting 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.


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.


Place shoulder of veal on the platter with the thickest part up. From the thickest part cut thin slices, slanting down to the knuckle; then make several cuts across to the larger end, and remove these slices from the shoulder-blade. Separate the blade at the shoulder-joint, and remove it. Cut the meat under the blade in perpendicular slices.

Any part of the forequarter of veal is more tender and palatable, and more easily carved, if before cooking it be boned and stuffed. Or it may be boned, rolled, and corned.


Loin of veal should always be divided at the joints in the backbone by the butcher; then it is an easy matter to separate the ribs, serving one to each person, with a portion of the kidney and fat if desired. But if the butcher neglect to do this, and you have no experience, it is better to cut slices down to the ribs parallel with the backbone, as directed in the saddle of veal, than to suffer the annoyance of hacking at the joints.

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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.

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