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Veal

The calf being so much larger than the sheep, the fore and hind quarters are not cooked together, and for an ordinary family both are not purchased. The animal is, however, cut into the same parts as mutton. The loin, breast and shoulder are used for roasting. Chops are cut from the loin and neck, those from the neck being called rib chops or cotelettes. The neck itself is used for stews, pies, fricassees, etc. The leg is used for cutlets, fricandeaux, stews and roasts, and for braising. The fillet of veal is a solid piece cut from the leg, not like the tenderloin in beef, but used in much the same way. The lower part of the leg is called a knuckle, and is particularly nice for soups and sauces.

Good veal will have white, firm fat, and the lean part a pinkish tinge. When extremely white it indicates that the calf has been bled before being killed, which is a great cruelty to the animal, besides greatly impoverishing the meat. When veal is too young it will be soft and of a bluish tinge. The calf should not be killed until at least six weeks old.

Veal is in the market all the year, but the season is really from April to September, when the price is low. The leg costs more than any other joint, because it is almost wholly solid meat. The fillet costs from 20 to 25 cents; cutlets from the leg, 30 cents; chops from loin, 20 cents; loin for roast, 15 cents; breast, 10 to 12 cents.

Veal is not nutritious nor easily digested. Many people cannot eat it in any form, but such a number of nice dishes can be made from it, and when in season the price is so low, that it will always be used for made dishes and soups.

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Source

Miss Parloa's New Cook Book.


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