The best pieces of veal are the loin and the fillet. A variety of dishes
can be made with veal cutlets and their different accompaniments. Veal
is always better cooked with pork or ham. Professional cooks generally
trim and lard their veal cutlets, serving them with tomato-sauce, pease,
beans, breakfast bacon, lemon-slices, cucumbers, etc. For a cheap dish,
one of the most satisfactory is a knuckle of veal made into a ragout, or
pot-pie. Any of the inferior cuts may be made into a _blanquette_.
A _fricandeau_ of veal is perhaps considered the most distinguished veal
dish. I would always advise the trimming of veal cutlets. It gives
little trouble, but the appearance is much improved, and the trimmings
should be thrown into the stock-pot. Veal should always be thoroughly
cooked.