The breast is composed of the ribs and brisket, and these must first
be separated by cutting through the line 1, 2. The taste of the guests
must then be consulted; if the ribs be preferred, the bones are easily
divided; if the brisket, which is thick, and contains the gristle,
which many like, it must be in small transverse squares. The
sweetbread is commonly served with a roast breast of veal, and a small
portion of it must be given with every plate.
[Illustration]