This choice roasting-piece should be cut with one good firm stroke from end to end of the joint, at the upper part, in thin, long, even slices in the direction of the line from 1 to 2, cutting across the grain, serving each guest with some of the fat with the lean; this may be done by cutting a small, thin slice from underneath the bone from 5 to 6, through the ten- derloin. Another way of carving this piece, and which will be of great assist- ance in doing it well, is to insert the knife just above the bone at the bot- tom, and run sharply along, dividing the meat from the bone at the bottom and end, thus leaving it perfectly flat; then carve in long, thin slices the usual way. When the bone has been removed and the sirloin rolled before it is cooked, it is laid upon the platter on one end, and an even, thin slice is carved across the grain of the upper surface. Roast ribs should be carved in thin, even slices from the thick end towards the thin in the same manner as the sirloin; this can be more easily and cleanly done if the carving knife is first run along between the meat and the end and rib-bones, thus leaving it free from bone to be cut into slices. Tongue. — To carve this it should be cut crosswise, the middle being the best; cut in very thin slices, thereby improving its delicacy, making it more tempting; as is the case of all well-carved meats. The root of the tongue is usually left on the platter. BREAST OF VEAL. 15 BREAST OF VEAL. This piece is quite similar to a fore-quarter of lamb after the shoulder has been taken off. A breast of veal consists of two parts, the rib-bones and the gristly brisket. These parts may be separated by sharply passing the carving knife in the direction of the line from 1 to 2; and when they are entirely divided, the rib-bones should be carved in the direction of the line from 5 to 6, and the brisket can be helped by cutting slices from 3 to 4. The carver should ask the guests whether they have a preference for the brisket or ribs; and if there be a sweetbread served with the dish, as is frequently with this roast of veal, each person should receive a piece. Though veal and lamb contain less nutrition than beef and mutton, in proportion to their weight, they are often preferred to these latter meats on account of their delicacy of texture and flavor. A whole breast of veal weighs from nj[ne to twelve pounds. 16 A FILLET OF VEAL. A FILLET OF VEAL. A FILLET of veal is one of the prime roasts of veal; it is taken from the leg above the knuckle; a piece weighing from ten to twelve pounds is a good size and requires about four hours for roasting. Before roasting, it is dressed with a force meat or stuffing placed in the cavity from where the bone was taken out and the flap tightly secured together with skewers; many bind it together with tape. To carve it, cut in even thin slices oil from the whole of the upper part or top, in the same manner as from a rolled roast of beef, as in the direc- tion of the flgs. 1 and 2; this gives the person served some of the dress- ing with each slice of meat. Veal is very unwholesome unless it is cooked thoroughly, and when roasted should be of a rich brown color. Bacon, fried pork, sausage-balls, with greens, are among the accompaniments of roasted veal, also a cut lemon. NECK OF VEAL. 17

AI-modernized reading of the original text

This choice roasting-piece should be cut with one good firm stroke from end to end of the joint, at the upper part, in thin, long, even slices in the direction of the line from 1 to 2, cutting across the grain, serving each guest with some of the fat with the lean; this may be done by cutting a small, thin slice from underneath the bone from 5 to 6, through the tenderloin. Another way of carving this piece, and which will be of great assistance in doing it well, is to insert the knife just above the bone at the bottom, and run sharply along, dividing the meat from the bone at the bottom and end, thus leaving it perfectly flat; then carve in long, thin slices the usual way. When the bone has been removed and the sirloin rolled before it is cooked, it is laid upon the platter on one end, and an even, thin slice is carved across the grain of the upper surface. Roast ribs should be carved in thin, even slices from the thick end towards the thin in the same manner as the sirloin; this can be more easily and cleanly done if the carving knife is first run along between the meat and the end and rib-bones, thus leaving it free from bone to be cut into slices. Tongue. — To carve this it should be cut crosswise, the middle being the best; cut in very thin slices, thereby improving its delicacy, making it more tempting; as is the case of all well-carved meats. The root of the tongue is usually left on the platter. BREAST OF VEAL. BREAST OF VEAL. This piece is quite similar to a fore-quarter of lamb after the shoulder has been taken off. A breast of veal consists of two parts, the rib-bones and the gristly brisket. These parts may be separated by sharply passing the carving knife in the direction of the line from 1 to 2; and when they are entirely divided, the rib-bones should be carved in the direction of the line from 5 to 6, and the brisket can be helped by cutting slices from 3 to 4. The carver should ask the guests whether they have a preference for the brisket or ribs; and if there be a sweetbread served with the dish, as is frequently with this roast of veal, each person should receive a piece. Though veal and lamb contain less nutrition than beef and mutton, in proportion to their weight, they are often preferred to these latter meats on account of their delicacy of texture and flavor. A whole breast of veal weighs from nj[ne to twelve pounds. A FILLET OF VEAL. A FILLET OF VEAL. A FILLET of veal is one of the prime roasts of veal; it is taken from the leg above the knuckle; a piece weighing from ten to twelve pounds is a good size and requires about four hours for roasting. Before roasting, it is dressed with a force meat or stuffing placed in the cavity from where the bone was taken out and the flap tightly secured together with skewers; many bind it together with tape. To carve it, cut in even thin slices off from the whole of the upper part or top, in the same manner as from a rolled roast of beef, as in the direction of the figs. 1 and 2; this gives the person served some of the dressing with each slice of meat. Veal is very unwholesome unless it is cooked thoroughly, and when roasted should be of a rich brown color. Bacon, fried pork, sausage-balls, with greens, are among the accompaniments of roasted veal, also a cut lemon. NECK OF VEAL.

Original White House Cookbook