Never buy too young veal. It is very easy to know it; when too young,
the bones are very tender; they are more like nerves than bones; the
meat is gluish, and has little or no taste. Epicures say that if a calf
is killed before it is two months old, or at least six weeks, it is not
fit for eating. We are of that opinion, although, perhaps, very few are
allowed so long a life. We will therefore recommend our readers to
beware buying too young veal; many diseases, especially in children,
come from eating it.
When you broil or roast a piece of veal, baste often. Veal is better
when a little overdone; it is not good, and operates like physic, if
underdone.
The best veal is that of a greenish color and very fat. It is fresh when
the eyes are full and smooth, and when the meat is firm. If the meat is
yellowish or contains yellowish spots, it is not fresh. The veins must
be red.
_To improve._--Chop fine a tablespoonful of parsley, a teaspoonful of
shallots, same of green onions, a bay-leaf, two sprigs of thyme, two or
three mushrooms, add to them, salt, pepper, a little grated nutmeg;
cover the bottom of a tureen with half of each, put on it the piece of
veal you wish to improve, cover with the other half of the seasonings;
then pour gently on the whole two tablespoonfuls of sweet-oil; leave
the veal thus about four or five hours in winter and about two in
summer.