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Veal, Shoulder of, Boned

The butcher will, if desired, perform the operation of boning, which is rather troublesome to those not accustomed to it. Lay the joint upon the table, skin downwards. With a sharp knife detach the flesh from the blade-bone first on one side and then on the other, and be especially careful not to pierce the outer skin. When the bone is quite free, loosen it from the socket, and draw it out. The bone of the knuckle is sometimes left in, but when it is necessary to remove it the same rules need to be observed. The knife must be worked close to the bone, and the outer skin must not be pierced. An excellent grill may be made of the blade-bone if a little of the meat is left on it.