8. In the preparation of veal, an important point to remember is that
meat of this kind always requires thorough cooking. It should never be
served rare. Because of the long cooking veal needs, together with the
difficulty encountered in chewing it and its somewhat insipid flavor,
which fails to excite the free flow of gastric juice, this meat is more
indigestable than beef. In order to render it easier to digest, since it
must be thoroughly cooked, the long, slow methods of cookery should be
selected, as these soften the connective tissue. Because of the lack of
flavor, veal is not so good as beef when the extraction of flavor is
desired for broth. However, the absence of flavor makes veal a valuable
meat to combine with chicken and the more expensive meats, particularly
in highly seasoned made dishes or salads. Although lacking in flavor,
veal contains more gelatine than other meats. While this substance is
not very valuable as a food, it lends body to soup or broth and assists
in the preparation of certain made dishes. To supply the flavor needed
in dishes of this kind, pork is sometimes used with the veal.
9. Veal Steaks or Cutlets.--Strictly speaking, veal cutlets are cut from
the ribs; however, a thin slice cut from the leg, as shown in Fig. 2,
while in reality a steak, is considered by most housewives and butchers
as a cutlet. A piece cut from the leg of veal corresponds to a cut of
round steak in beef.
10. Pan-Broiled Veal Steak or Cutlets.--Several methods of preparing
veal steak or cutlets are in practice, but a very satisfactory one is to
pan-broil them. This method prevents the juices from being drawn out of
the meat and consequently produces a tender, palatable dish.
[Illustration: FIG. 2]
To pan-broil veal steak or cutlets, grease a hot frying pan with fat of
any desirable kind, place the pieces of meat in it, and allow them to
sear, first on one side and then on the other. When they are completely
seared, lower the temperature, and broil for 15 to 20 minutes, or longer
if necessary. Season well with salt and pepper. When cooked, remove to a
platter and, just before serving, pour melted butter over the meat.
11. Veal Cutlets in Brown Sauce.--To improve the flavor of veal cutlets,
a brown sauce is often prepared and served with them. In fact, the
cutlets are cooked in this sauce, which becomes thickened by the flour
that is used to dredge the meat.
To cook cutlets in this way, dredge them with flour, season them with
salt and pepper, and sauté them in hot fat until the flour is quite
brown. Then pour 1 cupful of milk and 1 cupful of water over the meat,
cover the pan securely, and allow to cook slowly for about 3/4 hour. The
sauce should be slightly thick and quite brown. Serve the cutlets in the
brown sauce.
12. Veal Roasts.--Several different cuts of veal make very good roasts.
The most economical one is a 5 or 6-inch slice cut from the leg of veal
in the same way as the steak shown in Fig. 2.
[Illustration: FIG. 3, Shoulder of veal.]
Both the loin and the best end of the neck are excellent for roasting.
The shoulder of veal, which is shown in Fig. 3, is sometimes roasted,
but it is more often used for stew. Veal breast from which the ribs have
been removed and veal rack, which is the portion of the ribs attached to
the neck, may also be used for roasting. When they are, they are usually
cut so as to contain a deep slit, or pocket, that may be filled with
stuffing. In fact, whenever it is possible, the bone is removed from a
piece of roasting veal and stuffing is put in its place.
To roast any of these pieces, wipe the meat, dredge it with flour, and
season it with salt and pepper. Place it in a roasting pan and put it
into a hot oven. Bake for 15 minutes; then lower the temperature of the
oven and continue to bake slowly until the meat is well done, the
length of time depending on the size of the roast. Baste frequently
during the roasting. Remove the roast to a hot platter. Then place the
roasting pan over the flame, and make gravy by browning 2 tablespoonfuls
of flour in the fat that it contains, adding to this 1-1/2 cupfuls of
water, and cooking until the flour has thickened the water. Serve the
gravy thus prepared in a gravy bowl.
13. Stuffed Veal Breast.--A breast of veal in which a pocket has been
cut for stuffing is shown in Fig. 4. When such a piece is
desired for roasting, it is advisable to have the butcher prepare it.
The stuffing required should be made as follows:
[Illustration: FIG. 4]