Page:The White House Cook Book.djvu/25

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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 re- ceive a piece.

Though veal and lamb contain less nutrition than beef and mut- ton, 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 nine to twelve pounds.

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