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Chapter XIV − VEAL
VEAL is the meat obtained from a young calf killed when six to eight weeks old. Veal from a
younger animal is very unwholesome, and is liable to provoke serious gastric disturbances.
Veal
contains a much smaller percentage of fat than beef or mutton, is less nutritious, and (though
from a young creature) more difficult of digestion. Like lamb, it is not improved by long
hanging,
but should be eaten soon after killing and dressing. It should always be remembered that the
flesh of young animals does not keep fresh as long as that of older ones. Veal is divided in
same
manner as lamb, into fore and hind quarters. The fore−quarter is subdivided into breast,
shoulder, and neck; the hind−quarter into loin, leg, and knuckle. Cutlets, fillets (cushion), and
fricandeau are cut from the thick part of leg.
1
Good veal may be known by its pinkish−colored flesh and white fat; when the flesh lacks
it has been taken from a creature which was too young to kill for food, or, if of the right age,
bled before killing. Veal may be obtained throughout the year, but is in season during the
color,
was
spring.
Veal should be thoroughly cooked; being deficient in fat and having but little flavor, pork or
butter should be added while cooking, and more seasoning is required than for other meats.
2
Veal Cutlets
Use slices of veal from leg cut one−half inch thick. Wipe, remove bone and skin, then cut in
pieces for serving. The long, irregular−shaped pieces may be rolled, and fastened with small
wooden skewers. Sprinkle with salt and pepper; dip in flour, egg, and crumbs; fry slowly,
until
well browned, in salt pork fat or butter; then remove cutlets to stewpan and pour over one and
one−half cups Brown Sauce. Place on back of range and cook slowly forty minutes, or until
cutlets are tender.
3
Veal may be cooked first in boiling water until tender, then crumbed and fried. The water
in
which veal was cooked may be used for sauce. Arrange on hot platter, strain sauce and pour
around cutlets, and garnish with parsley.
4
Brown Sauce. Brown three tablespoons butter, add three tablespoons flour, and stir until
well
browned. Add gradually one and one−half cups stock or water, or half stock and half stewed
and strained tomatoes. Season with salt, pepper, lemon juice, and Worcestershire Sauce. The
trimmings from veal (including skin and bones) may be covered with one and one−half cups
cold
Chapter XIV − VEAL
266
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