Beef and Veal

Today’s veal is a far cry from the young calves that were slaughtered on Lowcountry plantations. I order naturally raised veal that is allowed to walk around and is given only its mother’s milk. It is delicious. Decent beef is becoming increasingly difficult to find as more of our small farmers and butchers go out of business each year. Recipes for roasts and stews have changed little through the years, so I have included a few beef and veal recipes that are less likely to be found in other cookbooks.