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Classic
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page 9
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 nine to
twelve pounds.
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