Cut off a slice, an inch thick, all the length from a to b, and then help. The soft fat, which resembles marrow, lies at the back of the bone, below d—the firm fat must be cut in horizontal slices at the edge of the meat, c. The skewer used in keeping the meat together while boiling, is shown at a, which should be drawn out before served up; or, if necessary to leave it in, place instead one of silver.
This is a very good joint, and by many preferred to the leg; for, if properly roasted, it abounds in gravy, and produces many nice bits. The figure annexed represents it as laid in the dish, with its back uppermost. It should first be cut in the hollow part, in the direction a, b, and the knife passed deep to the bone. The best part of the fat lies on the outer edge, and it is to be cut out in thin slices, in the direction f. If many are at the 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 of the blade bone lies, and cannot be cut across. It is necessary to wind writing paper around the shank, as in the leg, provided you wish to handle it. The lower side of the shoulder has two cuts abounding in gravy. The part in the direction i, k, is lean; the other, g, h, is very fat.
A knuckle of veal cuts in neat slices only in one direction, viz.: from a to b. The line d, c, divides two bones, which it is necessary to separate in order to get at the best marrowy fat portion—also cut asunder the knuckle bones.
