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Veal Tendons

The tendons of veal are the gristly portions found at the extremity of the bones towards the thick end of a breast of veal. They are frequently cut off (care being taken not to spoil the appearance of the joint), and served on a separate dish as an entree. When the breast of veal is large it is well that this should be done, as they are often lost by being undercooked. They must, of course, be cut off the meat before it is cooked. The place where the tendons begin and the ribs end is shown by a line of white gristle.