The fore-quarter of a calf comprises the neck, breast, and shoulder:
the hind-quarter consists of the loin, fillet, and knuckle. Separate
dishes are made of the head, heart, liver, and sweetbread. The flesh
of good veal is firm and dry, and the joints stiff. The lean is of a
very light delicate red, and the fat quite white. In buying the head
see that the eyes look full, plump, and lively; if they are dull and
sunk the calf has been killed too long. In buying calves' feet for
jelly or soup, endeavour to get those that have been singed only, and
not skinned; as a great deal of gelatinous substance is contained in
the skin. Veal should always be thoroughly cooked, and never brought to
table rare or under-done, like beef or mutton. The least redness in the
meat or gravy is disgusting.
Veal suet may be used as a substitute for that of beef; also
veal-dripping.