🌷 Spring savings – save 25% on ckbk Premium Membership with code SPRING25
The loin, filet, shoulder and breast of the Veal are used for roasting. Chops are cut from the loin, and the leg is used for cutlets and filets. The filet of Veal is quite different from the filet of Beef, and does not, in any manner, correspond to the latter, being a solid piece cut from the legs of the young calf. The knuckle is the lower part of the leg after the cutlets are taken off, and, with the neck, is used extensively for making stews, soups and Veal pies. Indeed, as far as stews are concerned, the Creoles never make a “Beef Stew, ” or very rarely, the meat of Beef being considered too tough. Never buy Veal that is very young, for young meats, as a rule, are not nutritious; but properly cooked, as the Creoles know how, they need never be unwholesome or indigestible. A calf should never be killed until it is at least two months old, and then the meat has a pinkish tinge, and is firm and the bones are hard. Calf that has been killed too young may be known by the bluish tinge and the soft, flabby flesh, and small, tender bones.
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Advertisement
Advertisement