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Breast of Veal

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United Kingdom

Known as a British recipe, with similar versions prepared across other nations.

Ingredients 5 ingredients

  1. a glass of port wine
  2. Mustard
  3. Cut
  4. Brisket
  5. Ribs
Contains MustardSulphites Read from the ingredients, not verified. Check labels.

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. One part (which is called the brisket) is thickest, and has gristles;
  2. put your knife about four inches from the edge of this, and cut through it, which will separate the ribs from the brisket.
  3. Ask what is chosen, and help accordingly.
  4. Sng very full of gravy, if properly roasted.
  5. When it is first cut, it should be in the hollow part of it, in the direction of d, e, and the knife should be passed deep to the bone.
  6. The prime part of the fat lies at the outer edge, and should be cut in thin slices in the direction h, rj.
  7. If there are many at table, and the hollow part cut in the line d.
  8. e, is eaten, some very delicate sl ces may be cut in the direction/, <7.
  9. Goose..
  10. — Cut off the apron in the line d, h, e, and pour into the body a glass of port wine, and a large tea spoonful of mustard, first mixed at the sideboard.
  11. Turn the neck of the goose towards you, and cut the whole breast in long slices from one wing to another ;
  12. but only remove them as you help each person, unless the company is so large as to require the legs likewise.
  13. This way gives more prime bits than by making wings.
  14. Take off the leg by putting the fork into the small end of the bone, pressing it to the body, and having passed the knife at i, turn the leg back, and, if a young bird, it will easily separate.
  15. To take off the wing, put your fork into the small end of the pinion, and press it close to the body ;
  16. then put iu the knife at i> and divide the joint, taking it down in the direction Tc.
  17. Nothing but practice will enable people to hit the joint exactly on the first trial.
  18. When the leg and wing of one side are done, go on to the other ;
  19. but it is not often necessary to cut up the whole goose, unless the company be very large.
  20. There are two side-bones by the wing, which may be cut off, as likewise the back and side-bones ;
  21. but the best pjleces are the breast, and the thighs after being divided from the drumsticks.

Plating

Cookware for this recipe

  • Chef's knife
  • Spatula