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
sweet-bread. 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.