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Veal

Hind-Quarter

No. 1. Loin, the choicest cuts used for roasts and chops.

No. 2. Fillet, used for roasts and cutlets.

No. 3. Loin, chump-end used for roasts and chops.

No. 4. The hind-knuckle or hock, used for stews, pot-pies, meat-pies.

Fore-Quarter

No. 5. Neck, best end used for roasts, stews and chops.

No. 6. Breast, best end used for roasting, stews and chops.

No. 7. Blade-bone, used for pot-roasts and baked dishes.

No. 8. Fore-knuckle, used for soups and stews.

No. 9. Breast, brisket-end used for baking, stews and pot-pies.

No. 10. Neck, scrag-end used for stews, broth, meat-pies, etc.


In cutting up veal, generally, the hind-quarter is divided into loin and leg, and the fore-quarter into breast, neck and shoulder.

The Several Parts of a Moderately-sized, Well-fed Calf, about eight weeks old, are nearly of the following weights:—Loin and chump, 18 lbs.; fillet, 12-1/2 lbs.; hind-knuckle, 5-1/2 lbs.; shoulder, 11 lbs.; neck, 11 lbs.; breast, 9 lbs., and fore-knuckle, 5 lbs.; making a total of 144 lbs. weight.

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Source

The White House Cookbook (1887).


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