t. Help with a spoon, as quickly as possible, on hot
plates.----ROUND OR BUTTOCK OF BEEF is cut in the same way as fillet of
veal, in the next article. It should be kept even all over. When helping
the fat, observe not to hack it, but cut it smooth. A deep slice should
be cut off the beef before you begin to help, as directed above for the
edge-bone.----FILLET OF VEAL. In an ox, this part is round of beef. Ask
whether the brown outside be liked, otherwise help the next slice. The
bone is taken out, and the meat tied close, before dressing, which makes
the fillet very solid. It should be cut thin, and very smooth. A
stuffing is put into the flap, which completely covers it; you must cut
deep into this, and help a thin slice, as likewise of fat. From
carelessness in not covering the latter with paper, it is sometimes
dried up, to the great disappointment of the carver.----BREAST OF VEAL.
One part, called the brisket, is thick and gristly; put the knife about
four inches from the edge of this, and cut through it, which will
separate the ribs from the brisket.----CALF'S HEAD has a great deal of
meat upon it, if properly managed. Cut slices from _a_ to _b_, letting
the knife go close to the bone. In the fleshy part, at the neck end _c_,
there lies the throat sweetbread, which you should help a slice of from
_c_ to _d_ with the other part. Many like the eye, which must be cut out
with the point of a knife, and divided in two. If the jaw-bone be taken
off, there will be found some fine lean. Under the head is the palate,
which is reckoned a nicety; the lady of the house should be acquainted
with all things that are thought so, that she may distribute them among
her guests.----SHOULDER OF MUTTON. This is a very good joint, and by
many preferred to the leg; it being very full of gravy, if properly
roasted, and produces many nice bits. The figure represents it as laid
in the dish with its back uppermost. When it is first cut, it should be
in the hollow part of it, in the direction of _a_, _b_, and the knife
should be passed deep to the bone. The prime part of the fat lies on the
outer edge, and is to be cut out in thin slices in the direction _e_. If
many are at table, and the hollow part cut in the line _a_, _b_, is
eaten, some very good and delicate slices may be cut out on each side
the ridge of the blade-bone, in the direction _c_, _d_. The line between
these two dotted lines, is that in the direction of which the edge or
ridge