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Veal, Roast, Breast of

INGRE- DIENTS.-Veal; a little flour. AVERAGE COST, 8d. per lb.

Wash the veal, well wipe it, and dredge it with flour; put it down to a bright fire, not too near, as it should not be scorched.

Baste it plentifully until done; dish it, pour over the meat some good melted butter, and send to table with a piece of boiled bacon and a cut lemon.

TIME. From 1 to 2 hours.

SEASONABLE from March to October.

Veal, Breast of, to Carve._ The carving of a breast of veal is not dissimilar to that of a fore-quarter of lamb, when the shoulder has been taken off. The breast of veal consists of two parts-the rib-bones and the gristly brisket.

These two parts should first be separated by sharply passing the knife in the direction of the lines A, B, when they are entirely VEAL À LA BOURGEOISE. divided, the rib-bones should be carved in the direction of the lines E to F; and the brisket can be helped by cutting pieces in the direction C to D. The carver should ask the guests whether they have a preference for the brisket or ribs; and if there be a BREAST OF VEAL.

B sweetbread served with the dish, as it often is with roast breast of veal, each person should receive a piece.