Veal varies greatly with the age of the calf from which it is taken. It
should be pink, with firm, white fat. Pale, flabby veal comes from
calves which have been killed too young, or bled before death, and is
likely to be tasteless and stringy when cooked. The older veal grows,
the more like beef it appears. The cuts are larger and the colour is
darker and more like the red of beef. Veal can be purchased the year
round, but the best season for it is spring and summer. Almost all parts
of the calf are tender, but the cheaper cuts correspond with the cheaper
cuts of beef, except the cutlets or steaks, which are taken from the
same part of the animal as the round of beef, and command a good price.
Veal, like other white meats, should be thoroughly cooked. Its delicacy
commends it for many purposes, but it often requires the addition of
pork, or high seasoning, to give it flavour.
TABLE SHOWING THE WAYS IN WHICH THE VARIOUS CUTS OF VEAL MAY BE COOKED
IN THE HAY-BOX OR COOKER.
1. Head, Jelly, soups, and broths, calf’s head à la terrapin.
2. Neck, Stews, soup, veal pie.
3. Chuck, Veal loaf, stews, soup, veal pie.
4. Shoulder, Braised, stuffed and braised.
5. Shanks, Soups.
6. Ribs, Braised or breaded as veal cutlets.
7. Breast, Soups, stews, veal loaf.
8. Loin, Braised or breaded as veal cutlets.
9. Flank, Soups or stews.
10. Leg, Breaded cutlets or plain cutlets.
OTHER PARTS OF THE CALF, USED FOR FOOD, WHICH MAY BE COOKED IN THE
HAY-BOX OR COOKER.
Brains, Stewed and creamed.
Heart, Braised, plain or stuffed.
Liver, Braised, or stewed.
Tongues, Boiled.
Sweetbreads, Stewed or creamed.
Kidneys, Stewed or creamed.