Veal

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.