Reference > Food Descriptions > V > Veal > Veal

Veal

Prime veal is light flesh color, and has abundance of hard, white, semi-transparent fat. The flesh of the second quality is red in contrast to the pinkish-white color of the prime sort; and the fat is whiter, coarser-grained, and less abundant. The poorest kind has decidedly red flesh, and very little kidney-fat. The neck is the first part that taints, and it can easily be tested; the loin is just spoiling when the kidney-fat begins to grow soft and clammy.

Read this sentence about BOB-VEAL carefully, and be sure to remember it. It is the flesh of calves killed when two or three weeks old, or that of "deaconed calves," which are killed almost as soon as they are born, for the value of their skins. This practice cannot be too harshly condemned as a criminal waste of food; for a stock raiser, or farmer, who knows his business can feed his calves until they reach a healthy maturity, without seriously interfering with his supply of milk. The flesh of BOB-VEAL is a soft, flabby, sticky substance, of a ropy gelatinous nature; and, being the first flesh, unchanged by the health-giving action of air and food, it is devoid of the elements necessary to transform it into wholesome food. IT SHOULD NEVER BE EATEN.

Print

Print recipe/article only

Source

Twenty-Five Cent Dinners for Families of Six (1879).


comments powered by Disqus