Foods, their selection and preparation

Soup Bones. Fore and hind shank bones contain much cartilage and connective tissue which can be softened only by long, slow cooking in water. These portions are used for soups. The long, slow cooking extracts gelatin from the bone and connective tissue and flavor from the meaty portions. The meat can be served in the soup or ground and used in well-seasoned hash or croquettes. [184] CUTS OF VEAL AND LAMB Baby veal is the flesh of young animals, ranging in age from three to fourteen weeks. These young animals come from dairy herds and have been largely milk-fed. Carcasses from animals three to ten months old are known to the trade as calves but may reach the retail market as veal. These usually come from range cattle and have been grassfed. Some may be finished on grain, in which cases the carcasses contain more fat and are larger than typical veal. Large veal carcasses are cut like beef, but corresponding cuts are smaller. Lamb and baby veal carcasses usually are not split down the back like large veal, beef, and pork. The wholesale cuts are referred to as saddles. The hind saddle contains the leg, loin, and flank portions and the fore saddle, the hotel rack (rib) chuck, and breast. (See page 186.) Lamb and veal cuts are small and in gen¬ eral are tender. Lamb is generally broiled or oven-roasted. Veal is less fat than lamb and contains more connective tissue. While veal cuts may be broiled and oven-roasted, both methods should be done at low temperatures. Brais¬ ing is more satisfactory. Preliminary searing is avoided since it tends to toughen the soft connective tissue. Veal is more tender when cooked to the well-done stage. Veal and Lamb Chops. Lamb and veal cuts for broiling are called chops because of the small size. Loin chops are preferred and usually are the most expensive. They have a good pro¬ portion of tender, well-flavored meat to fat. English lamb chops are double-cut loin chops, boned and rolled. Some English chops are rolled about a small portion of the kidney. Shoulder chops are well flavored and sufficiently tender to be cooked by careful broiling. While not as choice as the other two cuts, they usually cost less. Loin Chop English Lamb Chop Shoulder Chop [185] KEY TO CUTS OF VEAL 1. Leg a. Cutlets b. Roast c. Stew 2. Loin a. Loin and kidney chops b. Stew 3. Hotel Rack Rib chops 4. Shoulder (shank and breast not shown) a. Roasts b. and c. Stew KEY TO CUTS OF LAMB 1. Leg a. Roast b. Chops or roast 2. Loin Loin and kidney chops 3. Hotel Rack Rib chops or roast 4. Chuck a. Roast or chops b. Neck slices or stew 5. Breast Stew 6. Flank Stew Wholesale and Retail Cuts of Veal and Lamb This leg of veal corresponds to the round and the rump in beef. From small carcasses it may be used as is for a large roast, or the rump portion may be removed for a small Cushion Shoulder Or the shoulder may be completely boned and stuffed to form a cushion shoulder, or rolled with or without stuffing. Leg of Veal Rib chops contain a small amount of lean in proportion to bone. They are a better buy when the rib bone is cut short. Veal and Lamb Roasts. The rounds (legs) are tender enough in the young animal for Legs of Lamb