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Calf's Head, to Carve

Commence by making long slices from end to end of the cheek, cutting quite through to the bone, according to the dotted lines from A to B. With each of these slices serve a cut of what is called the throat sweetbread, which lies at the fleshy part of the neck end. Cut also slices from C to D--they are gelatinous and delicate--and serve small pieces with the meat. A little of the tongue and a spoonful of the brains are usually placed on each plate. The tongue is served on a separate plate, surrounded by the brains, and is cut across in rather thin slices. Some persons prefer the eye. It is removed by a circular cut, marked by dotted lines at E. First put the knife in slanting at F, inserting the point at that part of the dotted line, and driving it into the centre under the eye; then turn the hand round, keeping the circle of the dotted line with the blade of the knife, the point still in the centre. The eye will come out entire, cone-shaped at the under part, when the circle is completed by the knife. The lower jaw must next be removed, beginning at G; and to do this properly the dish must be turned. The palate is also considered a dainty, and a little of it should always be offered to each guest.