Braised Leg of Veal

Veal of the best quality is milk-fed veal. This is the flesh of a calf that is eight to ten weeks old when slaughtered. In its prime condition for cooking, it is fine grained and velvety in texture and has a delicate pink-white color, the whiter the better. Europeans in general have a special fondness for veal. Some of the most elegant preparations in Italian, Austrian and French cooking are based on veal. Veal is a year-round meat and may be eaten hot or cold.