Preparation info

    • Difficulty


Appears in

A Shilling Cookery for the People

By Alexis Soyer

Published 1854

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There is more difficulty in the choice of veal than any other meat, although the general opinion is, it is the easiest. I often hear how white it is, how plump it looks: these are often produced artificially.

The preference is usually given to the cow calf, from its being whiter and having the udder; but if a bull calf has been properly fed, and killed at about ten weeks old, nothing ca