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Classic
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page xxiii
pour the shalot-vinegar and the gravy on it. Help with a spoon, as quickly as
possible, on hot plates.
Round or Buttock of Beef is cut in the same way as fillet of veal, in the next
article. It should be kept even all over. When helping the fat, observe not to
hack it, but cut it smooth. A deep slice should be cut off the beef before you
begin to help, as directed above'for the Edge-bone.
Fillet of Veal.--In an ox this part is round of beef. Ask whether the brown
outside be liked, otherwise help the next slice. The bone is taken out, and the
meat tied close, before dressing; which makes the fillet very solid. It should
be cut thin, and very smooth. A stuffing is put into the flap, which completely
covers it; you must cut deep into this, and help a thin slice, as likewise of
fat. From carelessness in not covering the latter with paper, it is sometimes
dried up, to the great disappointment of the carver.
Breast of Veal.--One part (which is called the brisket) is thickest, and has
gristles; put your knife about four inches from the edge of this, and cut
through it, which will separate the ribs from the brisket. Ask which is chosen,
and help accordingly.
Calf's Head has a great deal of meat upon it, if properly managed. Cut slices
from a to b, in the figure opposite page 22, letting the knife go close to the
bone. In the fleshy part, at the neck end c, there lies the throat sweetbread,
which you should help a slice of from c to d with the other part. Many like the
eye; which you must cut out with the point of your knife, and divide in two. If
the jaw-bone be taken off, there will be found some fine lean. Under the head is
the palate, which is
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