Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

  • About
Veal is meat from the calf, and is less nourishing than beef or mutton. The muscle should be pink or flesh colored, and the fat white and clear. Veal should be thoroughly cooked, to make it digestible. Spring is the season for veal. It is cooked and served the same as the other meats.