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.
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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.
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