VEAL.

_Management._—Examine and trim the several joints when they come in;

take out the skewers and wipe all the parts dry, particularly round

the kidney and udder; cut out the pipe that runs along the chine-bone

in the loin and neck; take out the spine in the back-bone, and the

kernels in the leg and the chump end of the loin, and cut off the

skirt within the breast.