Reference > Food Descriptions > V > Veal > Cuts of Veal

Cuts of Veal

Name of Cut Form of Cut Method of Cooking
Loin. Chops.
Thick Pieces.
Sauteing.
Roasting.
Leg. Steaks: veal cutlets or veal steak.
Thick Pieces.
Sauteing.
Stewing.
Roasting.
Knuckle. Whole. Stewing.
Soup-making.
Rib or Rack. Chops.
Thick Pieces.
Sauteing.
Roasting.
Shoulder. Thick Pieces.
Whole.
Stuffing and Roasting.
Braising.
Neck. Thick Pieces. Stewing.
Breast. Thick Pieces.
Whole.
Roasting.
Stewing.
Sweetbreads
(thymus glands)
"Throat" and
"Heart"
Sweetbreads.
Whole, in pairs. Parboiling and Sauteing, Broiling, etc.

Source

School and Home Cooking (1920).

Print

Print recipe/article only


comments powered by Disqus