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, Knuckle of, Carving

The knuckle of veal is esteemed for its fat and tendons about the knuckle. The best slices can be cut only from the thickest part of the knuckle. About this part is some delicious fat; and cutting in one direction two bones will be divided. Between these fine marrowy fat is to be found.

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