2660. Loin of Veal
Loin of veal may be cut across through the thick part; or slices may be taken in the direction of the bones. Serve pieces of kidney and fat with each plate.
2661. Fillet of Veal
Fillet of veal is carved as a round of beef. The browned bits of the outside are esteemed, and should be shared among the company, with bits of fat, and of forcemeat from the centre.
2662. Breast of Veal
Breast of veal should be divided by cutting the
brisket