Veal

1. Veal is obtained from a young calf when about six to eight months old.

2. Veal contains smaller percentage of fat than beef, and is less nutritious.

3. Veal is divided in the same manner as beef, into fore and hind quarters.

4. Fore-quarter is subdivided in breast, shoulder and neck.

5. Hind-quarter is subdivided into loin, leg and knuckle.

6. Good veal may be known by its pinkish colored flesh and white fat; it is obtained throughout the year, but the best season is during the spring.

7. Veal should always be thoroughly cooked.

Veal Cutlets

Cut veal from leg, about one inch thick, free from skin and bones, season with salt and pepper, roll into beaten egg, then into fine bread crumbs, and sauté to a golden brown in bacon fat or half lard and butter. This must be cooked with care, or the outer covering will burn before meat is thoroughly cooked. Serve with mâitre d' hôtel butter or tomato or mushroom sauce.

Roast Veal

The loin, breast and fillet (a thick piece from the upper part of the leg) are the best pieces for roasting. The bone should be removed from the fillet, and the cavity filled with a highly seasoned and very moist stuffing. Tie or skewer into a round shape. Dredge with salt, pepper and flour. Put strips of pork over the top and bake. Allow half an hour to a pound. Cover with a buttered paper to keep the meat from burning. Add water, when the flour has browned, and baste often. Serve with horseradish or tomato sauce.

Veal Stew Or Fricassee

The ends of the ribs, the neck and the knuckle may be utilized in a stew. Cut the meat, two pounds in small pieces, and remove all the fine bones. Cover the meat with boiling water; skim as it begins to boil; add two small onions, two teaspoonfuls of salt, and one saltspoonful of pepper. Simmer until thoroughly tender. Cut four potatoes in halves; soak in cold water and parboil them five minutes; add them to the stew. Add one tablespoonful of flour wet in cold water, and more seasoning, if desired; and just before serving add one cup of cream, or if milk be used, add one tablespoonful of butter. Remove the bones before serving. To make veal pot pie, add dumplings. If intended for a fricassee, fry the veal in salt pork fat before stewing, and omit the potatoes.

Dumplings

That May be Used for Veal, Lamb or Beef Stews.

1 c. flour.

1 tsp. baking powder.

1/2 tsp. salt.

1/2 c. milk.

1 beaten egg.

Beat egg, add milk, sift dry ingredients together; add to milk and egg. Stir well together. Drop from a spoon into the hot meat broth, place cover over vessel, and allow to boil for ten minutes. Serve as soon as cooked.

Veal Loaf

2 lbs. of lean veal.

1 lb. of pickled pork.

3 hard boiled eggs.

3 cloves.

1/2 of an onion.

1 bay leaf.

1/4 tsp. celery seeds.

1/8 tsp. pepper.

1/2 tsp. salt (add more if needed).

Cook veal and pork, and all the seasoning together until tender; chop meat in chopping bowl rather coarsely, return to the liquor in which it was cooked. There should be about one and one-half cups. Reheat, place half of the meat in a small narrow pan, then lay the eggs in whole, lengthwise in center of pan. Pour over the rest of the meat, allow to stand 24 hours before using. When this loaf is sliced there will be a slice of egg in center of each piece.