Slices, not too thick, in the direction of the line 1 to 2 are cut; and the only point to be careful about is, that the veal be _evenly_ carved. Between the flap and the meat the stuffing is inserted, and a small portion of this should be served to every guest. The persons whom the host wishes most to honour should be asked if they like the delicious brown outside slice, as this, by many, is exceedingly relished. KNUCKLE OF VEAL. [Illustration: KNUCKLE OF VEAL.]