Cassell's New Dictionary of Cookery

From Aberdeen Crullas to Zwiebach — the vast Cassell's dictionary with a recipe for everything, each priced to the penny ('Probable cost, 2s.'), plus the whole science of the 1912 kitchen.

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Veal, Breast Of

A breast of veal consists of two portions, the best end and the brisket end. The brisket is generally 1d. or 2d. per pound cheaper than the best end. Breast of veal may be bought whole or in parts. A whole one weighs from nine to twelve pounds.

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