VEAL
Veal is the meat of a calf killed when 6 or 8 weeks old. The meat from a younger calf is unwholesome. This meat is not as easily digested as beef and is less nutritious.
Good veal should be light pink in color and the fat white, and is in season in the spring. It requires longer cooking than beef or lamb.
The entire forequarter of veal may be secured at a very low price, because of the breast, which, though it is a most delicious cut when properly stuffed and braised, is little known and generally despised. This forequarter contains the ribs, which correspond to the favorite rib roast of beef. From these are cut the best chops, which become less choice in quality the nearer we come to the neck. The rack of veal, as the chops are known to the marketmen, cut entire, makes an excellent roasting piece, equaled only by the loin and the fillet. The neck of the veal, after the scrag end is passed, which is only fit for broth and stews, may be cut into excellent little breakfast cutlets. The fleshy portions of the foreleg, or shin of veal, make good pot-pies or stews, and the leg itself may be used for soup or stock.
RAGOUT OF VEAL
Reheat 2 c cold roast veal, cut in cubes, in ½ c Brown Sauce seasoned with 1 tsp Worcestershire sauce, few drops of onion juice and a few grains of cayenne.
VEAL CUTLETS
2 lb veal cutlet, 1 tsp salt, ⅛ tsp pepper, ¾ c dried bread crumbs, 1 egg, 2 tbp water, 2 tbp lard, 1 c hot water.
Cut veal into 6 pieces; wipe with a clean, damp cloth and sprinkle with salt and pepper; roll in bread crumbs; dip in well-beaten egg, diluted with water and roll again in crumbs. Melt lard in an iron frying pan; put in the cutlets and brown on both sides; add the hot water and simmer until tender, about 45 to 50 min; remove them and thicken the stock with a little flour mixed to a smooth paste with cold water; pour the sauce over the cutlets.
VEAL LOAF
2½ lb veal, ¼ lb salt pork, 1 tsp chopped onion, 1 c bread crumbs, ½ c stock or milk, 1 egg, ½ tsp sage, 2 tsp salt.
To the chopped meat add the other ingredients; mix well; pack in greased Pyrex loaf pan; bake for 2 hr in a moderate oven; baste with a mixture of ½ c of water or stock in which 2 tbp of fat have been melted.
BREADED VEAL
Cut into pieces of a suitable size for serving; roll in egg and crumbs and brown quickly in a small amount of fat; add 2 c of hot water or stock; cover and simmer until the veal is tender (about 45 min).
VEAL LOAF (2)
3 lb raw, lean veal, chopped, ¾ c cracker crumbs, 1 egg, 1 tbp chopped parsley, 2 tbp melted lard, 1½ tsp salt, ⅛ tsp pepper, 1 tbp chopped onion, ⅛ tsp nutmeg, ½ c milk.
Mix veal, cracker crumbs, beaten egg, parsley, lard, salt, pepper, onion and nutmeg together; moisten with milk; pack in a greased small loaf pan; spread top with butter; bake in a moderate oven 1 hr; baste occasionally with melted fat and a little hot water; serve hot with tomato sauce or cold with catsup or pickles.
VEAL PIE
2½ lb knuckle of veal, 1 tsp salt, ⅛ tsp pepper, 2 tbp fat, 2 slices onion, 2 c celery, cut in pieces, 2 c water, ½ c sliced carrots, 2 tbp chopped parsley, 2 tbp flour, ¼ c water, plain pastry.
Cut meat from the knuckle in small pieces; sprinkle with salt and pepper; melt fat; add onion and cook slowly 5 min; remove onion from pan and put in the veal; cook until meat is brown, stirring frequently; add celery and water, cover and simmer until meat is tender; add a little water to the meat as liquid boils away; add raw carrots and parsley and more salt and pepper if necessary; cook 20 min longer; thicken with the flour and water mixed to a smooth paste; put in baking dish and cover with plain pastry; bake in a quick oven 15 to 20 min or until brown.