This should be carved by cutting along the line in- dicated by A to B. If the butcher does his work well there is little difficulty, but if not it is hardly possible to carve it decently. When the loin is large, one chop will make two small helps; in this case the under-cut, which is the tenderest part, should be put with the end, and the bone and upper left together. The kidney and kidney fat, which lie underneath, are considered great delicacies, and a piece should be given to each guest. The most economical way of serving loin of veal is to bone and roll it, when it can be cut in thin slices like a jfillet. KNUCKLE OF VEAL— Carve a knuckle of veal by simply cutting off slices as indicated by the line a to b. Cut clear to the bone, and oc- casionally cut along the bone and horizontally around it to clear the center. The best sli- ces are those from the thick- est part — that is near the end. SHOULDER OF VEAL. — This is sent to the table with the upper part placed uppermost. Serve it like a shoulder of mutton, beginning at the knuckle end LOIN OF VEAL. KNUCKLE OF VE.». CARVING 593 FILLET OF VEAL — This meat has a tendency to break and crumble, and should, therefore, be cut with a thin and very sharp knife, in the manner explained tor a round of beef. The top, if it is well roasted, is a nice brown, and should be cut into small pieces, and a little served to each one, unless it is given as a courtesy to some favored guest. Place a little stuffing on each plate. CALF'S HEAD. — Commence by making long slices from end to end of the cheek, cutting quite through to the bone, as shown by the dotted lines A to b. Serve with each slice a cut of what is called the throat sweetbread, which lies at the fleshy part of the neck end. Cut small slices also from c to d and serve small pieces with the meat; they are gelatinous and delicious. The tongue is served on a separate plate, surrounded by the brains, and is cut across in rather thin slices. Offer , -t I rr\ .1 calf's HEAD. some to each guest. To remove the eye insert the knife at f, x)nsh it down to the center, and turn around as shown by the dotted line. This will bring it out cone=shaped and entire. Some consider it a titbit. Then turn the plate and remove the jaw, beginning to cut at g. The palate is considered a dainty, and a little should be offered each one. HAUNCH OF MUTTON.— Have the dish placed so that the loin is nearest and the knuckle farthest from you. Then make an inci- sion from A to B with the point of the knife, holding it rather up- right. Then cut from a to c with a slanting cut, not more than ^ of an inch deep at a B, though it may go to the bone in the middle. Let each succeeding cut, shown by the dotted lines to c, be sloping, and the gravy will gather in the center, called the "well." Serve a spoonful of this gravy with each slice of meat. Be careful and not let the gravy run out into the dish. The fat will be found at c, and a little^ should be served with the meat. SADDLE OF MUTTON.— The tail end is divided in the illustra- tion,, and the kidnej^s skewered under each division; this is not al- lUNCH OF MUTTON 594 CAKVING SADDLE OF MUTTON. ways done, as it is a matter o£ taste. Carve a saddle of mutton by cutting tliin, even slices a-

AI-modernized reading of the original text

This should be carved by cutting along the line indicated by A to B. If the butcher does his work well there is little difficulty, but if not it is hardly possible to carve it decently. When the loin is large, one chop will make two small helps; in this case the under-cut, which is the tenderest part, should be put with the end, and the bone and upper left together. The kidney and kidney fat, which lie underneath, are considered great delicacies, and a piece should be given to each guest. The most economical way of serving loin of veal is to bone and roll it, when it can be cut in thin slices like a fillet. KNUCKLE OF VEAL— Carve a knuckle of veal by simply cutting off slices as indicated by the line a to b. Cut clear to the bone, and occasionally cut along the bone and horizontally around it to clear the center. The best slices are those from the thickest part — that is near the end. SHOULDER OF VEAL. — This is sent to the table with the upper part placed uppermost. Serve it like a shoulder of mutton, beginning at the knuckle end LOIN OF VEAL. [illustration: Knuckle of Veal] FILLET OF VEAL — This meat has a tendency to break and crumble, and should, therefore, be cut with a thin and very sharp knife, in the manner explained tor a round of beef. The top, if it is well roasted, is a nice brown, and should be cut into small pieces, and a little served to each one, unless it is given as a courtesy to some favored guest. Place a little stuffing on each plate. CALF'S HEAD. — Commence by making long slices from end to end of the cheek, cutting quite through to the bone, as shown by the dotted lines A to b. Serve with each slice a cut of what is called the throat sweetbread, which lies at the fleshy part of the neck end. Cut small slices also from c to d and serve small pieces with the meat; they are gelatinous and delicious. The tongue is served on a separate plate, surrounded by the brains, and is cut across in rather thin slices. Offer , -t I rr\ .1 calf's HEAD. some to each guest. To remove the eye insert the knife at f, push it down to the center, and turn around as shown by the dotted line. This will bring it out cone-shaped and entire. Some consider it a titbit. Then turn the plate and remove the jaw, beginning to cut at g. The palate is considered a dainty, and a little should be offered each one. HAUNCH OF MUTTON.— Have the dish placed so that the loin is nearest and the knuckle farthest from you. Then make an incision from A to B with the point of the knife, holding it rather upright. Then cut from a to c with a slanting cut, not more than ^ of an inch deep at a B, though it may go to the bone in the middle. Let each succeeding cut, shown by the dotted lines to c, be sloping, and the gravy will gather in the center, called the "well." Serve a spoonful of this gravy with each slice of meat. Be careful and not let the gravy run out into the dish. The fat will be found at c, and a little^ should be served with the meat. SADDLE OF MUTTON.— The tail end is divided in the illustration, and the kidneys skewered under each division; this is not al- lUNCH OF MUTTON SADDLE OF MUTTON. ways done, as it is a matter o£ taste. Carve a saddle of mutton by cutting tliin, even slices a-

The household cook book