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[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.