Reference > Food Descriptions > V > Veal > Veal


The flesh of veal should be pink and firm, the bones hard. If it has a blue tinge and is flabby, it has been killed too young, and is unwholesome. Like lamb, it must be used while perfectly fresh and be thoroughly cooked. It contains less nourishment than other kinds of meat; also, having less flavor, it requires more seasoning. Veal is frequently used as a substitute for chicken. It can be made into croquettes and salads very acceptably.


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The Century Cook Book (1901).

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