Fore quarter:—
5. The shoulder. 6. The neck. 7. The breast. 8. The fore knuckle.
855. THE SEVERAL PARTS OF A MODERATELY-SIZED WELL-FED CALF, about eight weeks old, are nearly of the following weights:—loin and chump 18 lbs., fillet 12-1/2 lbs., hind knuckle 5-1/2 lbs., shoulder 11 lbs, neck 11 lbs., breast 9 lbs., and fore knuckle 5 lbs.; making a total of 144 lbs. weight. The London mode of cutting the carcase is considered better than that pursued in Edinburgh, as giving three roasting joints, and one boiling, in each quarter; besides the pieces being more equally divided, as regards flesh, and from the handsomer appearance they make on the table.
RECIPES.
CHAPTER XIX.
BAKED VEAL (Cold Meat Cookery).
856. INGREDIENTS.—1/2 lb. of cold roast veal, a few slices of bacon, 1 pint of bread crumbs, 1/2 pint of good veal gravy, 1/2 teaspoonful of minced lemon-peel, 1 blade of pounded mace, cayenne and salt to taste, 4 eggs.
Mode.—Mince finely the veal and bacon; add the bread crumbs, gravy, and seasoning, and stir these ingredients well together. Beat up the eggs thoroughly; add these, mix the whole well together, put into a dish, and bake from 3/4 to 1 hour. When liked, a little good gravy may be served in a tureen as an accompaniment.
Time.—From 3/4 to 1 hour.
Average cost, exclusive of the cold meat, 6d.