Veal Cuts
Description
This section is from the book "Lowney's Cook Book", by Maria Willett Howard. Also available from Amazon: Lowney's Cook Book.
Veal Cuts
Veal is cut similarly to lamb. The fore quarter is divided into -
Parts | How Cooked |
Head | Boiled |
Breast | Stewed |
Shoulded | Stewed or Roasted |
Ribs | Stewed or Roasted |
Neck | Stewed |
The hind quarter is divided into -
Parts | How Cooked |
Loin | Stewed, Sauted, Roasted, Broiled |
Leg | Stewed, Sauted, Roasted |
Other parts of the veal creature used as food -
Parts | How Cooked |
Tongue | Boiled, Braised |
Brains | Stewed, Scalloped |
Heart | Baked, Braised |
Liver | Broiled, Sauted |
Kidneys | Boiled, Stewed |
Stewed, Sauted, Fried |
The best veal is from a calf six to twelve weeks old. The meat should be pinkish white, fine-grained, and tender, and there should be a large amount of fine white fat on the legs and around the kidneys.
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