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Veal

Veal also must have clear white fat, and should be fine in grain. If the kidney is covered with firm white fat, it indicates health, and the meat is good; if yellow, it is unwholesome, and should not be eaten. The loin and fillet are used in roasting, and are the choice pieces, the breast coming next, and the neck and ribs being good for stewing and fricassees.

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The Easiest Way in Housekeeping and Cooking (1903).


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