FILLET OF VEAL OR FRICANDEAU OF 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.
NECK OF VEAL
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.
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
SHOULDER OF VEAL
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
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.