Loin and Kernel of Veal; How to Carve

Before carving a loin of veal, first detach the tenderloin and kidney; cut the loin into crosswise slices, not too thin, and place each one on a hot plate, adding a slice of the kidney or minion fillet, also a little good gravy or any sauce accompanying this remove, only serving it separately.

On Fig. 327 will be found a larded kernel of veal, served as an entree on a round dish. In order to cut the kernel, it requires to be held firmly by the fork on the udder side, enabling the larded meat to be cut in not too thick slices. Serve on hot plates with a little gravy, independent of the sauce or garnishing that accompanies it.