[Illustration: Fig. 1]
3. The slaughtered calf from which veal is obtained is generally
delivered to the butcher in the form shown in Fig. 1; that is, with the
head, feet, and intestines removed and the carcass split into halves
through the spine. He divides each half into quarters, known as the
_fore quarter_ and the _hind quarter_, and cuts these into
smaller pieces.
4. FORE QUARTER.--The fore quarter, as shown in Fig. 1, is composed of
the neck, chuck, shoulder, fore shank, breast, and ribs. Frequently, no
distinction is made between the neck and the chuck, both of these pieces
and the fore shank being used for soups and stews. The shoulder is cut
from the ribs lying underneath, and it is generally used for roasting,
often with stuffing rolled inside of it. The breast, which is the under
part of the fore quarter and corresponds to the plate in beef, is
suitable for either roasting or stewing. When the rib bones are removed
from it, a pocket that will hold stuffing can be cut into this piece.
The ribs between the shoulder and the loin are called the _rack_; they
may be cut into chops or used as one piece for roasting.
5. HIND QUARTER.--The hind quarter, as Fig. 1 shows, is divided into the
loin, flank, leg, and hind shank. The loin and the flank are located
similarly to these same cuts in beef. In some localities, the part of
veal corresponding to the rump of beef is included with the loin, and in
others it is cut as part of the leg. When it is part of the leg, the leg
is cut off just in front of the hip bone and is separated from the lower
part of the leg, or hind shank, immediately below the hip joint. This
piece is often used for roasting, although cutlets or steaks may be cut
from it. The hind shank, which, together with the fore shank, is called
a _knuckle_, is used for soup making. When the loin and flank are cut in
a single piece, they are used for roasting.
6. VEAL ORGANS.--Certain of the organs of the calf, like those of beef
animals, are used for food. They include the heart, tongue, liver, and
kidneys, as well as the thymus and thyroid glands and the pancreas. The
heart and tongue of veal are more delicate in texture and flavor than
those of beef, but the methods of cooking them are practically the same.
The liver and kidneys of calves make very appetizing dishes and find
favor with many persons. The thymus and thyroid glands and the pancreas
are included under the term _sweetbreads_. The thymus gland, which lies
near the heart and is often called the _heart sweetbread_, is the best
one. The thyroid gland lies in the throat and is called the _throat
sweetbread_. These two glands are joined by a connecting membrane, but
this is often broken and each gland sold as a separate sweetbread. The
pancreas, which is the _stomach sweetbread_, is used less often than
the others.
7. Table of Veal Cuts.--The various cuts of veal, together with their
uses, are arranged for ready reference in Table I. Therefore, so that
the housewife may become thoroughly familiar with these facts about
veal, she is urged to make a careful study of this table.