|
Classic
Cook Books
< last page | next page >
page 11
NECK OF VEAL.
The best end of a neck of veal makes a very good roasting-piece; it however is
composed of bone and ribs that make it quite difficult to carve, unless it is
done properly. To attempt to carve each chop and serve it, you would not only
place too large a piece upon the plate of the person you intend to serve; but
you would waste much time, and should the vertebrae have not been removed by the
butcher, you would be compelled to exercise such a degree of strength that would
make one's appearance very ungraceful, and possibly, too, throwing gravy over
your neighbor sitting next to you. The correct way to carve this roast is to cut
diagonally from figure 1 to 2, and help in slices of moderate thickness; then it
may be cut from 3 to 4, in order to separate the small bones; divide and serve
them, having first inquired if they are desired.
This joint is usually sent to the table accompanied by bacon, ham, tongue, or
pickled pork on a separate dish and with a cut lemon on a plate. There are also
a number of sauces that are suitable with this roast.
< last page | next page >
Classic
Cook Books
|
