[Illustration: Veal Cutlets]
ROAST: Ribs; arm and blade roasts; rolled and cushion-style shoulder;
crown roast; loin; rump; leg; breast and loaf.
BROIL: Liver; kidneys; sweetbreads and brains. Veal steaks, chops and
patties are best cooked by braising or panfrying since these two methods
supply fat which is lacking in veal because it comes from a young
animal.
PANBROIL: Veal steaks, chops and patties are not panbroiled for the same
reason that they are not broiled.
PANFRY: Arm and blade steaks; rib and loin chops; kidney chops; sirloin
steak; round steak (cutlets); city chicken; mock chicken legs; patties;
liver; kidney; sweetbreads and brains.
BRAISE: Arm and blade steaks; rib and loin chops; kidney chops; breast;
riblets; sirloin steak; round steak (cutlets); heel of round pot-roast;
hind shank; city chicken; mock chicken legs; cubes; patties; heart;
kidneys; brains and sweetbreads.
COOK IN LIQUID: Riblets; shank; heel of round; stew meat; heart;
kidneys; tongue; brains and sweetbreads.