cut across the grain. Even in the brisket, the slices must
be across the bones, and not through.

[Illustration]

TONGUE.

The tongue may be sent to table either rolled or in length. If rolled,
slices are cut as in a round of beef; if not rolled, it must be cut
nearly in the middle, not quite through, and slices taken from each
side, with a little of the fat which lies at the root, if liked.

[Illustration]

VEAL.

CALF'S HEAD.

The half-head is often sent to table; but when a whole head is served,
it is only necessary to know the delicate parts and to distribute them
impartially. Long slices of the gelatinous skin, cut down to the bone
from 1 to 2, must be served. The throat sweetbread, as it is called,
lies at the thick neck end; and slices, from 3 to 4, must be added to
the gelatine. The eye is also a delicacy: this must be extracted
with the point of the knife, and divided at discretion. The palate,
situated under the head, must also be apportioned, and, if necessary,
the jaw-bone should be removed, to obtain the lean meat below it.

LOIN OF VEAL

Is usually divided into two portions--the chump end and the kidney
end; the latter of which, the most delicate part, must be separated in
bones which have been jointed before cooking. Part of the kidney, and
of the rich fat which surrounds it, must be given to each. The chump
end, after the tail is removed and divided, may be served in slices
without bone, if preferred to the richer end.

[Illustration]

FILLET OF VEAL.

The fillet of veal, corresponding to the round of beef, must be carved
in the same way, in horizontal slices, with a sharp knife to preserve
the smooth surface. The first, or brown slice, is preferred by some
persons, and it should be divided as required. For the forcemeat,
which is covered with the flap, you must cut deep into it between 1
and 2, and help to each a thin slice, with a little of the fat.

BREAST OF VEAL.

The breast is composed of the ribs and brisket, and these must first
be separated by cutting through the line 1, 2. The taste of the guests
must then be consulted; if the ribs be preferred, the bones are easily
divided; if the brisket, which is thick, and contains the gristle,
which many like, it must be in small transverse squares. The
sweetbread is commonly served with a roast breast of veal, and a small
portion of it must be given with every plate.

[Illustration]

KNUCKLE OF VEAL.

This part is al