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Veal Cuts

Appears in
The Cook's Companion: A step-by-step guide to cooking skills including original recipes
The Cook's Companion

By Josceline Dimbleby

Published 1991

  • About
Allow 250g (8oz) meat on the bone and 175g (6oz) meat off the bone per person.
Cooking method Cuts
Roast Shoulder, middle neck, loin, fillet, end of leg, rump, silverside, boned breast
Casserole Flank, neck, shin, rib, breast, middle neck cutlets, shoulder
Grill/Fry/Barbecue Boned best end of neck, loin chop, rump, medallions, escalopes (not barbecue)

© 1991 All rights reserved. Published by Websters International.

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