when they are entirely divided, the rib-bones should be carved in the direction of the line from 5 to 6, and the brisket can be helped by cutting slices from 3 to 4.
The carver should ask the guests whether they have a preference for the brisket or ribs; and if there be a sweetbread served with the dish, as is frequently with this roast of veal, each person should receive a piece.
Though veal and lamb contain less nutrition than beef and mutton, in proportion to their weight, they are often preferred to these latter meats on account of their delicacy of texture and flavor. A whole breast of veal weighs from nine to twelve pounds.
A FILLET OF VEAL.
A fillet of veal is one of the prime roasts of veal; it is taken from the leg above the knuckle; a piece weighing from ten to twelve pounds is a good size and requires about four hours for roasting. Before roasting, it is dressed with a force meat or stuffing placed in the cavity from where the bone was taken out and the flap tightly
This cookbook is great fun. How to manage food without microwaves, refrigerators, et cetera. Could also be useful in a pinch. Well written with occasional ideas for the modern experimental cook and housekeeper.
Who Murdered Mr. Malone? Book 1 of the Garden G... Read more
After finding the body of a dragon in a metalli... Read more
*This is a stand-alone book in the Fearsome Ser... Read more
Fans of the Hunger Games and Sci-Fi Thrillers will... Read more
While rumors of monsters rising in the south bring... Read more
See it as donating a moment of your social media time, every little thing helps us improve and stay online.
The list of books below is based on the weekly downloads by our users regardless of eReader device or file format.
See more popular titles from this genre.