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Neck of Veal

The vertebrae should be disjointed, and the ribs cut on the inside through the bone only, on the thin end. Place it on the platter with the back up and cut across from left to right, where the ribs were divided, separating the small ends of the ribs from the thicker upper portion; then cut between each short rib. Carve from the back down in slanting slices, then slip the knife under close to the ribs and remove the slices. This gives a larger portion than the cutting of the slices straight would give, and yet not so large as if each were helped to a whole rib. Serve a short rib with each slice.