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Veal, Breast of, Roasted, to Carve

The breast of veal should be first separated into two parts--it rightly consists of two--the rib-bones and the gristly brisket. This is done by cutting in the direction of the lines 1, 2. The gristly part being divided into parts in the direction 3, 4, may be offered to those who prefer it--in a breast of veal stewed these are particularly tender and inviting. The ribs are to be separated in the direction 5, 6; and with a part of the breast, a slice of the sweetbread cut across the middle should be served.