Breast of Veal

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791
Source
The housekeeper's instructor; or, universal family cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (2)
Instructions (4)
  1. Cut a breast of veal across quite through, dividing the gristles from the rib-bones: this is called, cutting the brisket from the ribs.
  2. The brisket may be cut into pieces as wanted; for some prefer this part to the ribs.
  3. Separate the ribs by putting the knife in at the top between any two, and continue downwards till they are separated.
  4. Give a piece of the sweet-bread to every one you help, as that is reckoned particularly delicate.
Original Text
Breast of Veal. A BREAST of veal must be cut across quite through, dividing the gristles from the rib-bones: this is called, cutting the brisket from the ribs. The brisket may be cut into pieces as wanted; for some prefer this part to the ribs. There requires no great direction how to separate the ribs, since nothing more is required, than to put the knife in at the top between any two, and continue downwards till they are separated. Remember to give a piece of the sweet-bread to every one you help, as that is reckoned particularly delicate.
Notes
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