of veal consists of two parts,--the rib-bones and the gristly brisket.
These two parts should first be separated by sharply passing the knife
in the direction of the lines 1, 2; when they are entirely divided, the
rib-bones should be carved in the direction of the lines 5 to 6; and the
brisket can be helped by cutting pieces in the direction 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
it often is with roast breast of veal, each person should receive a
piece.

CALF'S HEAD.

[Illustration: CALF'S HEAD.]

913. This is not altogether the most easy-looking dish to cut when it is
put before a carver for the first time; there is not much real
difficulty in the operation, however, when the head has been attentively
examined, and, after the manner of a phrenologist, you get to know its
bumps, good and bad. In the first place, inserting the knife quite down
to the bone, cut slices in the direction of the line 1 to 2; with each
of these should be helped a piece of what is called the throat
sweetbread, cut in the direction of from 3 to 4. The eye, and the flesh
round, are favourite morsels with many, and should be given to those at
the table who are known to be the greatest connoisseurs. The jawbone
being removed, there will then be found some nice lean; and the palate,
which is reckoned by some a tit-bit, lies under the head. On a separate
dish there is always served the tongue and brains, and each guest should
be asked to take some of these.

FILLET OF VEAL.

[Illustration: FILLET OF VEAL.]

914. The carving of this joint is similar to that of a round of beef.
Slices, not too thick, in the direction of the line 1 to 2 are cut; and
the only point to be careful about is, that the veal be _evenly_ carved.
Between the flap and the meat the stuffing is inserted, and a small
portion of this should be served to every guest. The persons whom the
host wishes most to honour should be asked if they like the delicious
brown outside slice, as this, by many, is exceedingly relished.

KNUCKLE OF VEAL.

[Illustration: KNUCKLE OF VEAL.]

915. The engraving, showing the dotted line from 1 to 2, sufficiently
indicates the direction which should be given to the knife in carving
this dish. The best slices are those from the thickest part of the
knuckle, that is, outside the line 1 to 2.

LOIN OF VEAL.

[Illustration: LOIN OF