Books author - "Hugo Ziemann"
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when they are entirely divided, the rib-bones should becarved in the direction of the line from 5 to 6, and the brisket canbe helped by cutting slices from 3 to 4.The carver should ask the guests whether they have a preference forthe brisket or ribs; and if there be a sweetbread served with thedish, as is frequently with this roast of veal, each person shouldreceive a piece. Though veal and lamb contain less nutrition than beef and mutton, inproportion to their weight, they are often preferred