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Veal is the muscle of the calf or young cow. It has the characteristic qualities of undeveloped muscle. Because it is lacking in flavor, it should be seasoned with herbs and spices, or served with a sauce of pronounced flavor. It is also improved by adding some fat, or some meat containing considerable fat such as pork. A calf is usually killed when it is six or eight weeks old. The season for veal is spring; it can usually be purchased, however, throughout the year. The muscle of the veal should be pink in color, and the fat, white. The meat of a calf less than six weeks old is lacking in color.

The connective tissue in veal is abundant, but it is easily changed to gelatine by cooking. Veal is generally considered difficult of digestion.


School and Home Cooking (1920).


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