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1036
Enquire within upon everything
·
Robert Kemp Philp
927
[TRAVEL
NORTH,
OR
SOUTH,
OR
EAST,
OR
WEST...]
2660.
Loin
of
Veal.
Loin
of
veal
may
be
cut
across
through
the
thick
part;
or
slices
may
be
taken
in
the
direction
of
the
bones.
Serve
pieces
of
kidney
and
fat
with
each
plate.
2601.
Fillet
of
Veal.
Fillet
of
veal
is
carved
as
a
round
of
beef.
The
browned
bits
of
the
outside
are
esteemed,
and
should
be
shared
among
the
company,
with
bits
of
fat,
and
of
forcemeat
from
the
centre.
2662.
Breast
of
Veal.
Breast
of
veal
should
be
divided
by
cutting
the
BRISKET,
or
soft
bones,
the
same
as
the
basket
of
lamb.
When
the
sweetbread
comes
to
table
with
the
breast,
a
small
piece
should
be
served
on
each
plate.
2663.
Sucking-Pig.
Sucking-pig
should
be
sent
to
table
in
two
halves,
the
head
divided,
and
one
half
laid
at
each
end
of
the
dish.
The
shoulders
and
legs
should
be
taken
off
by
the
obvious
method
of
laying
the
knife
under
them,
and
lifting
the
joint
out.
They
may
be
served
whole,
or
divided.
The
ribs
are
easily
divided,
and
are
considered
choice.
2664.
Tongues.
Tongues
are
cut
across
in
tolerably
thick
slices.
2665.
Calves'
Heads.
Calves'
heads
are
carved
across
the
cheek,
and
pieces
taken
from
any
part
that
is
come-at-able.
The
tongue
and
brain
sauce
are
served
separate.
2666.
Knuckle
of
Veal.
Knuckle
of
veal
is
carved
by
cutting
off
the
outside
pieces,
and
then
obtaining
good
slices,
and
apportioning
the
fat
to
the
lean,
adding
bits
of
the
sinew
that
lie
around
the
joint.
Marker
Marker
Fine marker
White-out
Fine white-out
Circle
Paint
Unmarker
Hand
Scalpel
Dice
Sieve
Purify
Undo
Redo
Start over
