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CHAPTER 3.
VEAL.
- 1. Leg.
- 2–3. Kidney roast and small chops.
- 4. Shoulder.
- 5. Neck.
- 6. Breast.
- 7. Head.
- 8. Shank Leg.
- 9. Four Legs.
Preparation of Veal.
Appearance of Good Veal.
It must be of a white color, a fine firm grain and have plenty of fat.
Do not buy very young veal because those calves are as a rule not healthy. Cheap meat is never economical. Veal is quickly prepared because it does not require long boiling. The bouillon is good for invalids because it contains much gluten.
