Foods and home making

What are the cuts of veal? Most of the leg of veal is cut into steaks. (See Figure 116, section 1.) The steaks cut from the leg of veal correspond to the round steaks in beef. They are called veal cutlets. (See Figure 117.) Veal cutlets have, of course, a round bone smaller than that of the round of beef. These steaks are more tender than round steaks and usually cost more. The upper part of the leg of veal, similar to the rump of beef, is used for roasting. (See Figure 116, section 2.) Meat from the leg of veal is considered one of the choice cuts. Meat Soups and Left-Over Meat Dishes 381 By studying Figure 116 you will notice that some of the cuts of veal are named differently from the corresponding cuts of beef. Leg Rump Loin Flank Ribs Breast Shoulder Fore shank Agricultural Experiment Station, Iowa State College Figure 116. Cuts of Veal Veal is cut into quarters as beef is, but, since the animal is small, it is not cut into so many pieces as beef. The loin (3) is cut into roasts or slices as in beef. How- ever, instead of calling the slices steaks, we call them chops. Since these cuts are from the loin, they are called loin chops. The rib section (5) is cut into either roasts or chops. These chops are called rib chops. A pound of rib veal chops contains about four chops. 382 Dinner How is veal cooked ? As in beef there are some cuts of veal which are successfully broiled or roasted. Meat from the loin or rib sections is suitable for these methods of cooking. The leg, chuck, and other cuts need to be braised or stewed to make them palatable. When veal cutlets are cooked only slightly, the meat is difficult to chew. It seems to be elastic, somewhat like rubber. This is because the connective tissue in veal has not been cooked long enough to convert it Agricultural Experiment Station, Iowa Slate College A B C Figure 117. Cuts from the Legs of Lamb, Veal, and Beef A, leg o’ lamb ; B, veal cutlets; C, beef round. The differences in size of these steaks indicate somewhat the differences in size of the animals from which they are cut. into gelatin. When veal is well cooked, it is very tender. Veal cutlets should not be broiled or pan broiled. One of the best ways to cook this cut of veal is to brown the meat in fat and then add water and cook it at simmering temperature for at least hours. Because veal is not pronounced in flavor, it is well to add flavoring materials to it. Veal does not contain so much fat as beef. Salt pork added to veal not only gives it a good taste but supplies fat. In the recipe for veal birds which follows, a stuff- ing is used which contains both flavoring materials and fat. Meat Soups and Left-Over Meat Dishes 383 Veal birds are very delicious. They make a good “ company ” dish ; they also are suitable for a family meal. Veal cutlets are expensive by the pound, but there is little waste. Wash the meat. Cut the bone and fat from the meat. For this dish, veal should be sliced thin. If the butcher has not so cut it, place the veal on a board and pound it with a wooden potato masher. Cut the veal into 6 pieces as nearly square and as nearly equal in size as possible.